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5 from 1 vote

Lou's Sour Cream Pound Cake

This pound cake is made from scratch and is super moist and decadent.
Prep Time20 mins
Cook Time1 hr 20 mins
Resting time1 hr
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Servings: 16 people
Calories: 340kcal
Author: Belle Omniley

Equipment

  • Bundt Cake Pan

Ingredients

  • 3 c flour all purpose sifted
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 2 sticks unsalted butter softened
  • 1/2 c butter flavored shortening
  • 3 c sugar
  • 6 eggs room temperature
  • 8 oz sour cream
  • 2 1/2 tsp pure lemon extract
  • 2 1/2 tsp pure vanilla extract

Instructions

  • Preheat oven to 300° and spray bundt pan with Baker's Joy well.
  • Mix together flour, kosher salt, and baking powder and set aside.
  • Cream together butter and sugar adding about a 1/3 c at a time.
  • Next add in eggs one at a time. Make sure each egg is fully incorporated in mix before adding the next.
  • On low speed add the flour mixture to the creamed mixture 1 c at a time.
  • Add in sour cream and extracts on medium.
  • Pour batter in to prepared bundt pan and bake for 1 hour 20 minute. Watch closely during the last 20 minutes as ovens cook time may vary.
  • Once done remove from oven and place on wire rack for 10 minute and then turn out immediately and let cake completely cool on rack.
  • Top with lemon icing (optional) and move to display cake stand.

Notes

Make sure all ingredients are at room temperature before preparing cake.