Sour Cream Pound Cake Recipe

 

Yield: 1 large tube cake (serves 12–16)

Prep Time: 20 minutes

Bake Time: 1 hour 30 minutes

Total Time: ~1 hour 50 minutes

🧾 Ingredients:

Wet Ingredients:

3 cups granulated sugar

½ cup vegetable shortening

1 cup unsalted butter, softened (we used real butter!)

5 large eggs

1 cup sour cream

½ cup milk

1 tsp vanilla extract

1 tsp lemon extract

1 tsp butter flavoring (optional, but adds depth)

Dry Ingredients:

3 cups all-purpose flour

1 teaspoon baking powder

👨‍🍳 Instructions:

1. Preheat Oven & Prepare Pan

Preheat your oven to 325°F (165°C) .

Generously grease a tube pan (16-cup capacity) with butter or non-stick spray. For extra insurance, dust lightly with flour and tap out excess.

2. Cream Sugar, Shortening & Butter

In a large mixing bowl, using an electric mixer or stand mixer:

Beat together sugar , vegetable shortening , and butter until light and fluffy (about 3–4 minutes).

3. Add Eggs One at a Time

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

Scrape down the sides of the bowl as needed.

4. Mix in Sour Cream

Stir in the sour cream until fully incorporated.

5. Combine Dry Ingredients

In a separate bowl, whisk together:

Flour and baking powder

6. Alternate Adding Dry Ingredients & Milk

Gradually add the dry ingredients to the wet mixture, alternating with the milk , beginning and ending with the dry ingredients.

Add a little milk , then some of the flour mixture , and repeat until all are incorporated. Mix on low speed just until combined—don’t overmix!

7. Stir in Flavorings

Stir in vanilla extract , lemon extract , and butter flavoring (if using).

8. Pour Batter Into Pan & Bake

Pour the thick batter into the prepared tube pan and smooth the top with a spatula.

Bake in preheated oven for 1 hour 30 minutes , or until a toothpick inserted near the center comes out clean.

💡 Note: The cake may rise slightly and develop a golden brown crust.

9. Cool & Remove from Pan

Let the cake cool in the pan on a wire rack for 15–20 minutes , then carefully remove from the pan and let cool completely on a wire rack.

✅ Serving Suggestions:

Serve plain, dusted with powdered sugar, or with a dollop of whipped cream and fresh berries.

Drizzle with a simple glaze (powdered sugar + milk/lemon juice) if desired.

📝 Tips for Best Results:

Use room temperature ingredients for smoother mixing.

Don’t open the oven during the first hour of baking—it can cause the cake to sink.

Store covered at room temperature for up to 3 days or refrigerate for up to a week.

This Sour Cream Pound Cake is rich, moist, and has that classic buttery-sour cream tang that makes pound cakes so irresistible. Perfect for holidays, birthdays, or anytime you want something truly homemade and delicious! 🎂