Perfect easy sour cream pound cake has a moist, tight crumb and gets its incredible flavor and texture from the addition of sour cream to the batter.
- 2 sticks (1 cup) butter, room temperature
- 3 cups white sugar
- 6 large eggs
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract
- 3 cups all-purpose flour, sifted then measured
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- Preheat the oven to 325F. Grease and flour a 10-inch bundt pan, being sure to get in all the little grooves. Set aside.
- In a large mixing bowl using a stand or hand mixer, cream the butter and sugar until light and fluffy. This will take 5-7 minutes.
- Add the eggs one at a time, mixing after each addition. Then add the two extracts and mix until combined.
- In a second bowl, stir together the flour, baking soda, and salt. With the mixer on low speed, add the dry ingredients in 3 additions, stopping when a few flour streaks remain. Do not overmix.
- Use a nonstick spatula to stir in the sour cream, scraping the sides and bottom of the bowl to make sure everything is fully incorporated. Transfer batter to prepared bundt pan.
- Bake on center rack of oven for 75 - 90 minutes or until top is golden and a toothpick inserted into the center of the cake comes out with a few moist crumbs attached. Remove from oven and cool in the pan for 5-10 minutes, and then invert onto a cake plate to finish cooling completely.
Measure the sifted flour using the spoon and level method, don't dunk the measuring cup into the flour.
You can use salted or unsalted butter. If salted, reduce the added salt to 1/2 tsp.
Use full fat sour cream for best results.
You can use all vanilla extract if you don't have almond. You can also try lemon or orange extract in place of the almond.
If you don't have a bundt pan, you can make this cake using a tube pan or two standard loaf pans.