This post is part of our on-going Southern Kitchen Bucket List series, an attempt to try and master all the staple foods + recipes from a classic Southern kitchen. Pound Cake might just be one of those go-to dessert recipes you should master right up there after you learn a classic Chocolate Cake.
Knocking this classic off of my Southern Kitchen Bucket List took me way back to being a kid. I remember making this southern classic at my cousins’ house when I would visit in the summer time and we would all enjoy it with whatever fresh fruit we could get our hands on. This is one of my favorite memories with my cousins, so seeing my kids now enjoy pound cake as much as I did makes me so happy.
During the summer, this is a dessert recipe I tend to pull out frequently since I usually have all the ingredients at home already—hence saving me a trip to the grocery store with my kiddos.
The thing I love the most about this particular recipe is that the sour cream adds an extra bit of moisture to the cake. Because I mean, come on, no one likes a dry pound cake.
Sour Cream Pound Cake
- 3 cups all purpose flour
- 3 cups sugar
- 6 eggs
- 1 cups unsalted butter, softened
- 1 cup sour cream
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
How to cook Sour Cream Pound Cake
- Preheat your oven to 350 F.
- In a large mixing bowl, mix together butter, vanilla, salt, and sugar. Then add sour cream and mix thoroughly again.
- In a separate bowl, sift flour and baking soda together. Add this dry mix and the eggs to the larger mixture.
- Add completed mixture to a greased and floured loaf or bundt pan.
- Bake for 45 mins to and hour or until a toothpick comes out clean.
- Let cool for 30 minutes on rack before icing or serving.
This sour cream pound cake is so simple to make and is always a hit at my family get-togethers. I love topping it off with some homemade icing or pairing it with fresh berries.
Let me know how you like to enjoy pound cake in the comments below. Enjoy!
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