Sour Cream Pound Cake {Loaf}
This easy sour cream pound cake recipe from scratch is considered to be a Southern classic, old fashioned cake that melts in your mouth. It's firm and dense but still very moist. Perfect for carving or serving with whipped cream and strawberries.
Prep Time10 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Cake, Dessert
Cuisine: American
Servings: 12 Slices
Calories: 597kcal
Add butter and sugar in a mixing bowl and cream for 7-10 minutes until the mixture is so pale that it's "whitish" in color. Add eggs, one at a time, while mixing.
Add sour cream and extracts and mix until just combined.
Combine the flour and baking soda in a separate bowl and dump this dry mixture into the wet mixture. Mix until just combined. Don't over-mix or else you will end up with a flat and tough cake!
Pour this batter in a greased/floured loaf pan (Dimensions: 10 x 5). Bake at 325 degrees for 1 hour and 25 minutes or until an inserted toothpick comes out clean.
Once the cake has cooled down, frost the top with whipped cream.
Add some fresh strawberries and drizzle Nutella syrup over the whole cake. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 597kcal | Carbohydrates: 88g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 132mg | Sodium: 270mg | Potassium: 120mg | Fiber: 1g | Sugar: 63g | Vitamin A: 710IU | Vitamin C: 7.3mg | Calcium: 45mg | Iron: 2mg