Sour Cream Pound Cake

Step 1

In a large mixing bowl with a handheld electric mixer beat the butter and sugar, and mix on low-medium speed for 3-4 minutes.

Beat the Butter & Sugar

Once the mixture is light and fluffy make sure to scrape down the side of the bowl so everything is fully combined, then add the eggs one at a time.

Add Eggs

Step 2

In a small bowl whisk together the flour, baking soda, and salt. Then in a separate bowl mix together the vanilla extract and sour cream.

Mix other ingredients

Step 3

Add ⅓ of the flour mixture to the butter mixture and mix, then add ½ of the sour cream mixture mix to combine then ⅓ of the dry ingredients and repeat until combined.

Add all mixes

Step 4

Pour batter into the prepared cake pan. Bake for 65-75 minutes, the internal temperature of the cake should be 210F/99C.

Bake

Step 5

Let the cake cool in the pan for 20 minutes then flip onto a wire rack to cool completely.

Cool

Step 6

Serve with desired toppings and store leftovers in an air-tight container on the counter for up to 4 days.

Serve

Step 7

Enjoy!