Description
This classic sour cream pound cake recipe is moist, rich, and irresistibly buttery, thanks to the addition of sour cream. Topped with a sweet vanilla glaze, it’s the perfect dessert for any occasion.
Ingredients
For the Pound Cake:
1 cup unsalted butter (2 sticks), softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup sour cream
2 tsp vanilla extract
Zest of 1 lemon (optional)
For the Glaze:
2 cups powdered sugar
2–3 tbsp milk or heavy cream
1 tsp vanilla extract
Pinch of salt
Instructions
- Prepare the Cake Batter:
- Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
- In a large bowl, cream butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well.
- In another bowl, whisk flour, baking powder, and salt. Gradually add to the butter mixture, alternating with sour cream, beginning and ending with dry ingredients. Mix until combined.
- Stir in vanilla extract and optional lemon zest.
- Bake the Cake:
- Pour batter into the prepared pan.
- Bake for 1 hour to 1 hour 15 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze:
- Whisk powdered sugar, milk or cream, vanilla, and a pinch of salt in a bowl. Adjust consistency as needed.
- Drizzle glaze over the cooled cake.
Notes
For a citrus twist, use orange extract and zest.
Store at room temperature for 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 450 kcal per slice
