Sour Cream Bundt Pound Cake

5.0(9)

I have made this cake for years and it is absolutely the best I've ever had. Always popular during the holidays and everyone always requests it for other gatherings. Heavy cake with a thick crust on top.

by dwestberry·published 2011-06-20

Open original recipe

Dessert

Servings

(10–12)

Total time

2h 40m

prep 40 min

Calories / serving

635 kcal

Ingredients (6)

serves

1 cup sweet unsalted butter (softened)
8 ounces sour creamsour-cream
3 cups sugarsugar
3 cups Swans Down cake flour (sifted)
6 eggsegg
2 teaspoons pure vanilla extractvanilla

Instructions (8 steps)

01Let butter sit at room temperature until it has softened.
02Cream butter and sugar together until smooth.
03Mix in sour cream and vanilla blend well.
04Alternate blending one egg and sifted flour blending between each addition.
05Pour mixture into a greased baking pan.
06Put into a cold oven.
07Bake at 260 degrees for 2 hours.

08Notes: Be sure the butter is unsalted, the sour cream is not reduced fat and the vanilla is not imitation. Let the cake cool through before removing it from the pan. You will not be disappointed. The cake is even better the next day as most pound cakes are.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.