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Sour Cream Pound Cake

This quintessentially classic pound cake has such a special place in my heart; it was the first pound cake of my life and it is the reason why I do what I do.  Enjoy!

  • Total Time: ~5-7 hours
  • Yield: 18 servings 1x

Ingredients

Units Scale

For the Cake:

  • 384 g (3 c) all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp kosher salt
  • 227 g (1 c) unsalted butter, room temperature
  • 500 g (2.5 c) sugar
  • 5 eggs
  • 2 tsp vanilla
  • 284 g (1.5 c) full-fat sour cream

For the Simple Syrup:

  • 67 g (1/3 c) granulated sugar
  • 84 g (1/3 c) water
  • 1/8 tsp fine sea salt
  • 1 tsp pure vanilla extract

For the Vanilla Glaze:

  • 240 g (2 c) confectioner’s sugar
  • 1/8 tsp fine sea salt
  • 2 tsp pure vanilla extract
  • 22.5 tbsp whole milk
  • 11.5 tbsp heavy cream

Instructions

To Make the Cake:

  1. Preheat oven to 325°F.  An oven thermometer will help you reach the right oven temperature; our ovens are often off, and that makes a huge difference!
  2. Sift all-purpose flour, baking soda, and kosher salt into a medium bowl.  Set aside.
  3. Add butter to the bowl of a stand mixer or a large mixing bowl.  Mix the butter until it is completely smooth.
  4. Add granulated sugar and cream butter and sugar until light and fluffy.  Take your time with this step, and scrape the sides of the bowl as needed.  (Not sure what properly creamed butter and sugar should look like?  Take a look here!)
  5. Add eggs, one at a time, mixing until each egg is completely incorporated.  Scrape the sides and bottom of the bowl as needed.
  6. Add the vanilla extract and mix until completely incorporated.
  7. Add half of the flour mixture and mix until just incorporated.
  8. Add all of the sour cream and mix until just incorporated. 
  9. Add the other half of the flour mixture and mix until just incorporated.  Give the batter several turns with a stiff spatula.
  10. Prepare the bundt pan as your normally would (I use the butter/flour method, and you can see how to do that right here!).  
  11. Add the batter to the pan.
  12. Bake for 60-75 minutes, or until an instant-read thermometer reads 210°F-215°F.  My Goldilocks temp is 212°F. 
  13. Remove from the oven and allow to place on a cooling rack, in its pan, for ten minutes.  Place a piece of parchment paper under the cooling rack!
  14. After ten minutes, invert the cake onto the cooling rack. 

To Make the Vanilla Simple Syrup:

  1. Add the water, granulated sugar, and fine sea salt to a small saucepan.  Bring to a boil and boil just until all of the solids are dissolved.  Remove from the heat.
  2. Add the vanilla extract and stir to combine.
  3. Brush on the cake after inverting it onto the cooling rack.  Allow the cake to cool completely.  (3-5 hours)

To Make the Vanilla Glaze:

  1. Add the confectioner’s sugar, fine sea salt, vanilla extract, and two tablespoons of whole milk to a medium mixing bowl.  Stir until the mixture is mixed but clumpy.  If all of the confectioner’s sugar won’t incorporate into the clumpy mixture, add another 1/2 tbsp of whole milk.
  2. Add heavy cream to the mixture and stir until smooth.
  3. The final glaze should have the consistency of thick honey.
  4. Once the cake is completely cooled, pour over the cake with a spouted measuring cup, squeeze bottle, or spoon.  
  5. Enjoy!
  • Author: Shani
  • Prep Time: 30 minutes
  • Cook Time: 60-75 minutes
  • Category: Dessert
  • Cuisine: American