Classic Sour Cream Pound Cake
Prep time
Cook time
Total time
A simple, classic tea-time cake, this sour cream pound cake is one of the most versatile cakes there is.
Recipe type: Cakes & Muffins
Cuisine: Global
Yield: Serves 12
  • 240 gms Powdered Sugar (~1-1/3 cup)
  • 240 gms Unsalted Butter (~1-1/4 cup)
  • 4 eggs (240 gms)
  • 1 tsp vanilla extract
  • 240 gms All-Purpose Flour (~2 cups)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 240 gms sour cream (~1 cup)
  • Equipment Used:
  • Oven
  • 10" Bundt Cake Pan
  • Silicon Brush
  • Stand Mixer
  1. Pe-heat oven to 160° C. Using a silicon brush, grease and flour a 10" bundt pan (or two 9"x5" loaf pans) and set aside.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 4 mins.
  4. Add 1 egg and the vanilla extract and beat for 2 minutes.
  5. Add the other eggs, one at a time, beating for at least 1-2 minutes between each addition.
  6. Gently fold in half the flour mixture, then the sour cream and again the balance flour mixture using a spatula rather than the mixer. Do not over mix.
  7. Spoon the batter into the prepared cake pan and bake until a skewer inserted in the centre comes out clean, about 45 minutes.
  8. Allow the cake to cool in the pan for about 10 minutes before inverting the pan onto a cooling rack. Let it rest for 5 minutes and gently lift the pan off the cake.
  9. Cool completely before dusting with powdered sugar and serve, as is or with fruit preserve or whipped cream and fresh fruit.
  10. If not consuming the same day, then wrap tightly in clingfilm and refrigerate for upto 5 days.
Recipe by Food-Dee-Dum at