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A buttery, tender, and moist Bundt cake with a subtle tang from sour cream that yields 12 to 16 servings. It features a dense yet tender crumb, a golden crust, and is perfect for sharing or gifting.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 3 cups all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Bring unsalted butter, eggs, and sour cream to room temperature.
  2. Preheat oven to 325°F (165°C).
  3. Butter and flour a 10-inch Bundt pan thoroughly.
  4. Sift together all-purpose flour, baking soda, and salt; whisk to combine.
  5. In a large bowl, beat butter on medium speed until smooth.
  6. Gradually add sugar and beat for 4 to 6 minutes until pale and fluffy.
  7. Add eggs one at a time, beating well after each addition and scraping bowl sides.
  8. Alternately add flour mixture and sour cream to the batter, starting and ending with flour, mixing at low speed just until combined.
  9. Stir in vanilla extract until incorporated.
  10. Pour batter into prepared Bundt pan and smooth surface.
  11. Tap pan on counter to release air bubbles.
  12. Bake on center rack at 325°F (165°C) for 75 to 85 minutes, tenting with foil if top browns too quickly.
  13. Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
  14. Let cake cool in pan for 10 minutes.
  15. Invert onto a wire rack to cool completely.
  16. Optionally dust with powdered sugar before serving.

Notes

Use full-fat sour cream for best moistness and flavor; Greek yogurt or buttermilk can be substituted equally but may change texture., Room temperature ingredients help blend the batter smoothly and prevent curdling., Cream butter and sugar thoroughly to achieve a light, tender crumb., Alternate adding dry ingredients and sour cream to avoid overmixing and dense texture., Ensure thorough greasing and flouring of the Bundt pan to prevent sticking., Adjust baking times for different pans: mini Bundt (25–35 minutes), loaf pans (50–65 minutes)., Store wrapped at room temperature up to 3 days, refrigerated up to 1 week, or freeze slices for months., Variations include adding citrus zest and glaze, almond flour and extract, fresh or frozen berries, or chocolate chips.

Nutrition

Find it online: https://margorecipes.com/sour-cream-pound-cake-recipe-emmas-cake-studio/