Old-Fashioned Sour Cream Pound Cake
Old-Fashioned Sour Cream Pound Cake is the kind of dessert that feels like home the moment it comes out of the oven — rich, buttery, and impossibly tender, with a sweet nostalgic aroma that fills the whole kitchen. It tastes like Sunday afternoons, family gatherings, and the kind of love only a classic homemade cake can give. One slice feels warm, simple, and unforgettable.
Ingredients
1 cup unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 cup sour cream
1/4 teaspoon baking soda
1 tablespoon vanilla extract
Instructions
Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk flour and baking soda.
Add the dry ingredients to the butter mixture, alternating with the sour cream.
Stir in the vanilla extract.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
Serve plain, dusted with powdered sugar, or with fresh berries — a true Southern classic.
