Sour Cream Pound Cake

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READY IN: 2hrs 10mins
Recipe by ratherbeswimmin

Nick Malgieri

Ingredients Nutrition


  1. Butter and flour a 12-cup tube pan or Bundt pan; set aside.
  2. Position oven rack in the lower third of teh oven; preheat to 350°.
  3. In a bowl, stir the flour, baking soda, and salt together; set aside.
  4. Place the butter and sugar in the bowl of a stand mixer; beat on medium speed with the paddle attachment until very light, about 5 minutes.
  5. Beat in the extracts; beat in the eggs one at a time, beating until smooth after each addition.
  6. Decrease mixer speed to low and beat in 1/3 of the flour mixture, then half the sour cream, beating until smooth after each addition (stop mixer occasionally to scrape bottom and sides of the bowl with a rubber spatula.
  7. Beat in another 1/3 of the flour, then after the flour has been absorbed, the remaining sour cream.
  8. Scrape bowl again and beat in the last of the flour.
  9. Use a rubber spatula to give a final mix to the batter; then scrape it into the prepared pan; smooth the top.
  10. Bake for about 1 ¼ to 1 ½ hours, or until the cake is well risen, cracked on top, and well colored and a pick comes out clean.
  11. Cool cake in pan for a few minutes, then unmold it onto a rack and turn right side up to finish cooling.
  12. Storage: wrap the cake in plastic wrap and then foil to ensure it doesn’t dry out.

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