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Easy Sour Cream Poundcake

adapted from East Sour Cream Pound cake:stephycupcake 2018

Makes 12-14


  • 2 sticks unsalted butter
  • 3 cups of white sugar
  • 1 cup of sour cream
  • 6 whole eggs
  • 2 cups sifted all-purpose flour
  • 1 tablespoon pure vanilla extract

Cooking Directions

  • Preheat oven to 325 degrees Fahrenheit
  • Grease and flour a Bundt pan
  • Add the eggs, flour, and baking soda alternating (do two eggs, baking soda, and a cup of flour at a time, mixing well after each addition, scraping bowl all the while adding in vanilla)
  • Pour into Bundt pan and bake approximately 45-50 minutes (I use a timer and poke a clean toothpick in the center and sides to ensure doneness)
  • ** Since I‘m not in a rush when I bake, I let it sit for an hour or so to cool
  • Cut into slices for easy carry (you can use any garnish you like but I like cherries for the look and sweetness)

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