Okay, friends, let’s talk comfort food. Real comfort food. The kind that instantly transports you back to a simpler time, filled with warm kitchens and even warmer hugs. For me, that time is spent with my Grandma Rose. She wasn’t a fancy cook, not at all. But she made the best pound cake. Seriously, it was legendary. And the secret? Sour cream. It makes it unbelievably moist and tender. I spent years trying to recreate it, and finally, I think I’ve gotten pretty darn close! This sour cream pound cake recipe easy version is a tribute to her, and I’m so excited to share it with you. ❤️
I remember being a little kid, maybe six or seven, and just watching her bake. She’d let me “help” (mostly by making a mess, let’s be honest!), and the smell of vanilla and baking cake would fill the whole house. It wasn’t about perfection; it was about the process, the love, and the joy of sharing something delicious. That’s what I try to bring to everything I do with Easy Recipes List – making cooking approachable and, well, fun. Because let’s face it, life’s too short for complicated recipes!
I’ve been experimenting with this sour cream pound cake recipe easy for a while now, tweaking it here and there. I’ve tried different flours, different sugars, even different extracts. But the core always comes back to that simple, beautiful combination of butter, sugar, sour cream, and a touch of baking soda. It’s amazing how a few ingredients can create something so special. I’ve even taken this recipe on the road with me! When I was traveling through Italy last year, I found myself craving something familiar, something that reminded me of home. So, I tracked down some good quality butter and sour cream (surprisingly easy to find!), and baked a loaf in a tiny Airbnb kitchen. It was a little slice of California in the heart of Tuscany. ✨
Honestly, I think this sour cream pound cake recipe easy is perfect for any occasion. A weekend brunch, a birthday celebration, or just a Tuesday afternoon when you need a little pick-me-up. It’s also surprisingly versatile. You can add blueberries, raspberries, or even a lemon glaze. I’ve even seen people dust it with powdered sugar and serve it with a scoop of vanilla ice cream. The possibilities are endless! And the best part? It’s so easy to make, even if you’re a complete beginner. Don’t be intimidated by “pound cake” – it doesn’t mean you need to be a master baker. This recipe is proof of that. I truly believe anyone can make this, and I want you to!
I’ve been getting so many requests for a classic pound cake recipe, and I’m thrilled to finally share this one. It’s a little piece of my heart, and I hope it brings you as much joy as it brings me. So, let’s get baking! And remember my motto: Fun Cooking, Easier Life!
PrintEasy Sour Cream Pound Cake Recipe
This easy sour cream pound cake recipe is a tribute to Grandma Rose! It’s unbelievably moist, tender, and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
1 ½ cups all-purpose flour
1 ½ cups white sugar
½ cup (1 stick) butter, softened
½ cup sour cream
3 large eggs
1 pinch baking soda
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8×4-inch loaf pan. (Don’t skip this step! It’ll save you a lot of heartache later.)
- In a large bowl, beat the butter and sugar together until light and fluffy. This is where a good mixer comes in handy, but you can definitely do it by hand if you’re feeling ambitious!
- Add the sour cream and eggs to the butter-sugar mixture and mix well. Make sure everything is nicely combined.
- In a separate bowl, whisk together the flour and baking soda.
- Gradually add the flour mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix – that can make the cake tough.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a richer flavor, use European-style butter.
- Feel free to add a teaspoon of vanilla extract to the batter.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Don’t forget to rate and comment on this recipe if you try it! I love hearing from you guys. 😊
Nutrition
- Calories: 312 kcal
- Sugar: 30 g
- Sodium: 120 mg (5% Daily Value)
- Fat: 13 g (17% Daily Value)
- Saturated Fat: 8 g (39% Daily Value)
- Carbohydrates: 45 g (16% Daily Value)
- Fiber: 1 g (2% Daily Value)
- Protein: 4 g (9% Daily Value)
- Cholesterol: 85 mg (28% Daily Value)
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Disclaimer: Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Leave a Reply