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Buttery Sour Cream Pound Cake – Fluffy, Soft & Delicious

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This Old Fashioned Sour Cream Pound Cake is rich, buttery, and unbelievably moist, with a soft crumb that melts in your mouth. A Southern classic perfect for holidays, brunch, or dessert any night.

Ingredients

Scale

  • 1 cup (2 sticks) unsalted butter, softened

  • 3 cups granulated sugar

  • 6 large eggs

  • 1 cup full-fat sour cream

  • 2 tsp vanilla extract

  • Optional: ½ tsp almond extract

  • 3 cups all-purpose flour

  • ½ tsp baking soda

  • ½ tsp salt

Instructions

  • Preheat oven to 325°F. Grease and flour a 10-inch bundt pan or two loaf pans.

  • Cream butter and sugar until light and fluffy (5–7 minutes).

  • Add eggs one at a time, beating well after each.

  • Mix in sour cream, vanilla, and almond extract (if using).

  • Whisk flour, baking soda, and salt. Add to batter gradually, mixing just until combined.

  • Pour into pan(s) and smooth the top.

  • Bake 75–85 minutes (bundt) or 55–65 minutes (loaves), until a toothpick comes out clean.

  • Cool in pan for 15–20 minutes, then remove and cool completely on a wire rack.

Notes

Add citrus zest or a vanilla glaze for variation. Freezes well. Let cool completely before slicing for best texture.

Find it online: https://thefoodaunt.com/buttery-sour-cream-pound-cake-fluffy-soft-delicious/