Easy Sour Cream Pound Cake – a delicious recipe with Butter, Sugar, Sour Cream, Eggs, Flour, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees F. Grease and flour a bundt pan.
2
Cream butter and sugar until light and fluffy. Add sour cream and mix well, scraping down sides of bowl as needed.
3
Add the eggs, flour, and baking soda alternately. I do 2 eggs, baking soda, and a cup of flour at a time, mixing well after each addition and scraping down sides of the bowl as needed. Mix in vanilla.
4
Pour into the bundt pan and bake about 45 minutes or until brown and a cake tester comes out clean (it took mine a little over an hour to be done all the way through, so start at 45 minutes and if not done, check after 10-minute increments). Cool in the pan for about 10 minutes then move onto a cooling rack to finish cooling.
5
I sliced it and layered homemade whipped cream and strawberries for a strawberry shortcake, but you can just dust it with powdered sugar if you like it plain.
1654
kcal
Calories
73
g
Fat
224
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 sticks Unsalted Butter, 3 cups Sugar, 1 cup Sour Cream, 6 whole Eggs, and more.
Yes, Easy Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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