Sour Cream Pound Cake
This Sour Cream Pound Cake is so moist and has a rich buttery vanilla flavor that is hard to resist! Eat it plain or deck it out with chocolate and sprinkles!
- 1 cup unsalted butter (sofened)
- 2 1/2 cups granulated sugar
- 5 eggs
- 3 cups all purpose flour
- 3/4 teaspoons baking soda
- 1 1/4 cup sour cream
- 1 tablespoon vanilla extract
- hot fudge (optional)
- sprinkles (optional)
- maraschino cherries (optional)
|In a mixing bowl cream together the butter and sugar. Add 3 eggs, mixing well. |
In a separate bowl whisk together flour and soda. Add 1/2 of the flour mixture to the batter and mix. Add remaining eggs, mixing well, and mix in remaining flour until well blended. Mix in sour cream and vanilla until well incorporated.
|Coat the inside of a 10" bundt pan with non stick baking spray and spoon in batter. Bake for about 60 minutes or until tester comes out clean. Allow to cool in pan 20-30 minutes before removing to cool completely.|
|If desired, drizzle with hot fudge, sprinkles, and cherries.|