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Sour Cream Pound Cake

Sour Cream Pound Cake

Vanilla-flavored sour cream pound cake with glaze
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16
Calories 507 kcal

Equipment

  • 1 large pound cake or Bundt pan
  • mixer

Ingredients
  

Cake
  • 3 cups cake flour, sifted
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • ½ cup shortening
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • ¼ cup whole milk, room temperature
  • 1 cup sour cream, room temperature
  • extra shortening
  • extra flour for dusting pan
Glaze (optional)
  • 3 ounces cream cheese, softened
  • 3 tablespoons whipping cream (or whole milk)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 ½ cups powdered sugar (icing sugar)

Instructions
 

Cake
  • Preheat the oven to 325 degrees F. Use a basting brush to coat a tube or Bundt cake pan with shortening. Dust it with flour. Shake out any extra flour once the pan is coated.
  • Sift 3 cups flour into a large mixing bowl. Whisk in the baking powder and salt until blended well. Set aside.
  • With a mixer, beat the butter and shortening together until light and fluffy.
  • Add the sugar a cup at a time and beat until well mixed.
  • Add the eggs one at a time, beating just until incorporated.
  • Mix the vanilla, milk, and sour cream in a small bowl.
  • Add the flour mixture slowly, alternating with the sour cream mixture. Continue alternating the dry and wet ingredients, beginning and ending with flour. Do not overbeat the batter.
  • Pour the batter into the prepared pan.
  • Bake for 1 hour and 30 minutes or until an inserted toothpick comes out clean or with crumbs. Do not overbake.
  • Cool in the pan for 10 minutes and then turn out onto a cake plate or cooling rack.
Glaze
  • Beat the cream cheese until smooth. Add the whipping cream, vanilla, and salt. Beat well.
  • Add the sugar, by 1/2 cupfuls, and beat until smooth. Drizzle on top of the cake.

Notes

Room Temperature Ingredients

Refrigerated ingredients such as butter, sour cream, and eggs must be at room temperature. Take them out of the refrigerator 2 hours before starting the cake.

Sour Cream

For best results, use full-fat sour cream.

Use Aluminum Foil

Check the cake 15-20 minutes before it has finished cooking. If it looks like it might get too brown, place a sheet of aluminum foil (sprayed with cooking spray) on the top of the cake to prevent overbrowning.

Light Colored Pan

This cake cooks best in a light-colored cake tube pan. If you use a dark-colored pan, the cake can overcook so consider lowering the temperature by 25 degrees.

Freezing

This cake freezes well.

Nutrition

Calories: 507kcalCarbohydrates: 67gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 103mgSodium: 197mgPotassium: 92mgFiber: 1gSugar: 50gVitamin A: 594IUVitamin C: 0.1mgCalcium: 64mgIron: 1mg
Keyword citrus pound cake, glazed sour cream pound cake, homemade sour cream pound cake, pound cake with cream cheese glaze, sour cream pound cake, sour cream pound cake with glaze
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