Old Fashioned Sour Cream Pounf Cake


1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs
1 cup sour cream
1/4 teaspoon baking soda
3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan or bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition.
Stir in the sour cream.
Dissolve the baking soda in 1 teaspoon of warm water, then add it to the batter.
Gradually mix in the flour and salt until just combined.
Stir in the vanilla extract.
Pour the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Prep Time: 15 minutes
Kcal: [Calories may vary based on serving size and specific ingredients used]

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