Sour Cream Pound Cake

Using up some sour cream, I lucked into a winner of a recipe in the process! This cake uses what feels like a ridiculous amount of sugar and eggs, but it comes together to be a really nice texture, and not overly sweet at all. This cake would be a good to pair with almost any flavor of frosting/icing – I went for an orange icing that was nice!

Ingredients:

  • 1 1/2 cups unsalted butter, room temperature
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups cake flour, sifted
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup sour cream, room temperature
  • 2 tablespoons vanilla extract

Preheat oven to 325 degrees. Grease a 12 cup bundt pan well.

In a large bowl, cream together the butter and sugar until fluffy.

Add the eggs one at a time, beating after each. (I actually did 2 at a time…)

Add the flour in 2 batches, beating on low speed until just incorporated. Add the salt and baking soda and again beat until just combined. Add the sour cream and vanilla and beat one final time until just combined, with no streaks left.

Pour into the prepared bundt pan and bake 75-85 minutes, until it passes the toothpick test. I ended up giving mine 80.

Cool in the pan for 10 minutes, then turn out and cool completely before adding the frosting/icing of your choice.

Sour Cream Bundt

From Grandbaby Cakes.

  • 1 1/2 cups unsalted butter, room temperature
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups cake flour, sifted
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup sour cream, room temperature
  • 2 tablespoons vanilla extract

Preheat oven to 325 degrees. Grease a 12 cup bundt pan well.

In a large bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, beating after each. Add the flour in 2 batches, beating on low speed until just incorporated. Add the salt and baking soda and again beat until just combined. Add the sour cream and vanilla and beat one final time until just combined, with no streaks left.

Pour into the prepared bundt pan and bake 75-85 minutes, until it passes the toothpick test.  Cool in the pan for 10 minutes, then turn out and cool completely before adding the frosting/icing of your choice.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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