This is the BEST Pound Cake Recipe! It's an easy old fashioned sour cream pound cake that's moist and tender and full of vanilla flavor. If you want to make a classic pound cake recipe, this is the one to try.
Prep Time 25minutes
Cook Time 1hour10minutes
Total Time 1hour35minutes
Author Dorothy Kern
1 ½cups(339g) unsalted buttersoftened
2 ¾cups(550g) granulated sugar
6large eggsroom temperature
¾cup(184g) sour creamroom temperature
3cups(372g) all purpose flour
Preheat oven to 350°F. Grease and flour a 10-inch fluted bundt pan (or spray well with the nonstick cooking spray that has flour in it).
Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture for a few minutes, or until it’s light and fluffy and light in color.
Mix in the eggs, one at a time, beating just until the egg is mixed in before adding the next one.
Add baking powder, vanilla extract, and salt and stir, then add the sour cream, cornstarch and flour. Mix just until combined.
Pour mixture into prepared pan. Bake for about 55-65 minutes or until a toothpick comes out clean from close to the middle of the cake.
Let cool 15 minutes then turn out onto serving plate and cool completely. (The cake will come out easier when it’s warm.)
Dust cooled cake with powdered sugar for serving. Store in an airtight container for up to 4 days.