Sour Cream Pound Cake Recipe: Moist, Buttery, and Foolproof

There’s something irresistibly comforting about a sour cream pound cake recipe done right moist, buttery, and with that subtle tang that keeps you going back for another slice. Whether you’re baking it for a family gathering, brunch, or just your sweet tooth, this classic dessert proves that simple ingredients can deliver amazing flavor.

In this guide, you’ll learn exactly how to make the perfect sour cream pound cake, what sour cream does to your batter, and the insider baking tips that professional bakers swear by. We’ll also explore whether sour cream or cream cheese makes the better cake, and why your oven temperature might be the secret ingredient to success.

Why Sour Cream Makes the Best Pound Cake

The Role of Sour Cream in Pound Cake Recipes

Sour cream is the unsung hero of baking. It transforms your ordinary pound cake into a velvety masterpiece. Because of its high fat content and rich texture, sour cream adds moisture without making the batter too thin. That’s why a sour cream pound cake recipe tends to stay soft and tender even days after baking.

The acidity in sour cream also helps soften gluten strands, preventing your cake from turning dense or chewy. The result? A crumb so fine and tender that it almost melts on your tongue.

How Sour Cream Differs from Cream Cheese in Pound Cake

Many bakers wonder if they should use sour cream or cream cheese for their pound cakes. The difference comes down to texture and taste:

• Sour cream produces a lighter, airier crumb with a delicate tang that complements the butter.
• Cream cheese, on the other hand, yields a denser, richer texture with a slightly tangier flavor great for those who like a “cheesecake-like” depth.

If you prefer a classic, moist, buttery pound cake that’s not too heavy, sour cream wins every time.

Essential Ingredients and Baking Tools for the Perfect Sour Cream Pound Cake Recipe

Key Ingredients You’ll Need

Before diving into the steps, let’s break down the essential ingredients that make this sour cream pound cake recipe so irresistible. Each element has a purpose and understanding why it matters helps you bake like a pro.

1. Unsalted Butter (1 cup / 227 g, room temperature)
   Butter provides the rich base flavor and gives pound cake its signature moist texture. Always use unsalted butter to control salt balance. Room temperature butter creams more efficiently with sugar, creating air pockets for a lighter crumb.
2. Granulated Sugar (3 cups)
   Sugar sweetens and also helps aerate the batter during creaming. For best results, cream butter and sugar together until pale and fluffy — this step sets the foundation for a tender texture.
3. Large Eggs (6, room temperature)
   Eggs provide structure, stability, and richness. Room temperature eggs mix more evenly into the batter, avoiding curdling and improving overall volume.
4. All-Purpose Flour (3 cups / 360 g)
   Flour provides structure. Always measure correctly using the spoon-and-level method or a kitchen scale to avoid adding too much, which can make the cake dense.
5. Salt (1 teaspoon)
   Salt balances the sweetness and enhances the buttery notes of the cake.
6. Baking Soda (⅛ teaspoon, optional)
   The acidity of sour cream reacts gently with baking soda, giving the pound cake a subtle lift and finer crumb texture.
7. Full-Fat Sour Cream (1 cup / 227 g, room temperature)
   The star of this recipe. Sour cream adds fat and acidity, creating a moist, tender crumb and a subtle tang. Low-fat versions can work, but full-fat gives the best texture.
8. Pure Vanilla Extract (2 teaspoons)
   Vanilla adds aroma and warmth, deepening the buttery flavor of your pound cake. You can also use almond, lemon, or rum extract for variation.

Recommended Equipment for Consistent Results

Baking a sour cream pound cake doesn’t require special gear, but the right tools make a big difference in texture and appearance.

Pro Tip: Use Room Temperature Ingredients

Room temperature ingredients are the secret weapon of every baker. Cold butter or eggs can cause curdling and uneven baking. For best results, take your butter, eggs, and sour cream out of the refrigerator about an hour before baking.

A consistent batter temperature helps the cake rise evenly and develop that rich, velvety crumb every great pound cake is known for.

Step-by-Step Guide to Making the Best Sour Cream Pound Cake Recipe

1. Prepare Your Pan and Oven the Right Way

Before you start mixing, set your oven to 325°F (163°C). This lower baking temperature is crucial because it allows the pound cake to bake slowly and evenly, preventing dry edges or an undercooked center. Grease and flour a 10–12 cup Bundt pan or tube pan, making sure every nook and cranny is coated. If you skip this step, your cake may stick and no baker wants that heartbreak.

If you prefer a “cold-oven start,” skip preheating for now. Place the filled pan in the oven and then set it to 325°F, allowing a gradual heat build-up. This technique can create a more even rise and delicate crust, though it usually adds 10–15 minutes to the bake time.

2. Cream Butter and Sugar Until Light and Fluffy

The creaming process is what gives your sour cream pound cake recipe that melt-in-your-mouth texture.
Add 1 cup of butter and 3 cups of sugar to your mixing bowl. Using a hand or stand mixer, beat on medium-high speed for 4–5 minutes until the mixture turns pale yellow and fluffy. You’re incorporating air that’s what helps your cake rise beautifully without needing a ton of leavening agents.

Pro Tip: Scrape the sides and bottom of the bowl frequently with a spatula to ensure even mixing.

3. Add the Eggs One at a Time

Crack in 6 large room-temperature eggs, one at a time, mixing after each addition until fully incorporated. This step is key adding all the eggs at once can break the emulsion and cause your batter to look curdled. Don’t panic if it happens slightly; it will smooth out once you add flour and sour cream.

4. Combine the Dry Ingredients

In a separate bowl, whisk together:

• 3 cups all-purpose flour
• 1 teaspoon salt
• ⅛ teaspoon baking soda (optional)

This dry mix forms the structure of your cake. Baking soda is optional but helps react with the acidity of sour cream to create a subtle lift and tender crumb.

5. Alternate the Flour and Sour Cream

Reduce your mixer speed to low. Begin by adding one-third of the flour mixture, followed by half the sour cream (1 cup total). Continue alternating flour, sour cream, flour, sour cream, and finish with the remaining flour.
This method keeps your batter smooth, prevents curdling, and ensures a balanced texture.

Pro Tip: Mix only until combined. Overmixing can overdevelop gluten, making the cake dense.

6. Add Vanilla for Flavor

Stir in 2 teaspoons of pure vanilla extract (or swap in almond, lemon, or rum extract for variety). Vanilla enhances the buttery aroma and complements the tang of sour cream.

7. Pour, Smooth, and Bake

Pour your finished batter into the prepared pan and use a spatula to smooth the top.
Bake for 70–90 minutes (depending on oven accuracy and pan type). You’ll know it’s done when a toothpick inserted in the center comes out clean, or the internal temperature reads around 210°F (99°C).

If your cake starts to brown too quickly on top, lightly tent it with foil after the first hour.

8. Cooling and Releasing the Cake

Once baked, allow your pound cake to cool in the pan for 10 minutes. Then carefully invert it onto a wire rack. Cooling too long in the pan traps steam and may make the crust soggy; unmolding too early risks breakage.
Let it cool completely before slicing this helps the crumb set perfectly.

9. Serving Tips

Serve thick slices plain, or dust with powdered sugar for a simple finish. For an indulgent touch, drizzle a light glaze made with powdered sugar, milk, and vanilla. This versatile sour cream pound cake also pairs beautifully with whipped cream, berries, or a scoop of ice cream.

Expert Tips and Secrets for Baking the Perfect Sour Cream Pound Cake

1. Measure Ingredients Accurately for Moist Perfection

When it comes to baking, precision matters. One of the most common reasons a sour cream pound cake recipe fails is incorrect ingredient measurement. Use a digital kitchen scale for accuracy especially for flour and butter. Scooping flour directly from the bag can compact it, leading to a dense, dry cake. Instead, spoon flour into the cup, level it off, or better yet, weigh it (3 cups = about 360 grams).

Also, use room temperature ingredients this helps everything mix evenly. Cold eggs or butter can cause curdling, uneven texture, or air pocket loss.

2. Cream Butter and Sugar Properly

The creaming stage is what gives your moist pound cake its luxurious texture. You want the butter and sugar mixture to look pale and fluffy before you add eggs. This process aerates the batter, creating tiny air bubbles that expand in the oven, resulting in a lighter crumb.

If you under-cream, the cake will be dense; if you over-cream, it might collapse after baking. Aim for a smooth, whipped consistency it should resemble thick frosting.

3. Mix Gently Once You Add Flour

Once you’ve added the flour and sour cream, the goal is to combine without overmixing. Gluten develops quickly in flour, and excessive mixing will toughen the cake. Use your mixer on the lowest setting or finish by hand using a spatula to fold everything together. This ensures a tender, melt-in-your-mouth crumb every time.

4. Don’t Rush the Baking Process

For the perfect buttery cake texture, “low and slow” is your mantra. Bake at 325°F (163°C) never higher. This even heat distribution lets the inside bake fully before the crust overbrowns.

Opening the oven too soon can cause the cake to sink. Wait until at least the 60-minute mark before checking for doneness. When a toothpick inserted in the center comes out clean or with just a few moist crumbs, your cake is ready.

5. Avoid Common Pound Cake Mistakes

Here’s a quick reference table summarizing frequent issues and easy fixes:

(No matching internal link for troubleshooting baking or pound cake tips was found on flavorycook.com’s sitemap as of October 2025.)

6. Use the Cold-Oven Trick (Optional but Brilliant)

Old-school Southern bakers often swear by the “cold oven start” method. It’s simple: place your filled pan in a cold oven, then turn it to 325°F. The gradual heating helps the cake rise slowly and evenly, producing a more tender crumb and smoother crust. However, this approach adds about 10–15 minutes to the baking time, so plan accordingly.

If you want a more traditional, slightly crisp crust, go with the preheated oven method. Either way, you’ll end up with a cake that’s golden on the outside and moist on the inside.

7. Cool the Cake the Right Way

Cooling is often overlooked, but it’s crucial. Let your cake rest in the pan for 10 minutes not more, not less. Then, invert it onto a wire rack and cool completely before slicing. Cutting too early traps steam inside, causing the crumb to turn gummy. Patience here makes all the difference between a good and an exceptional sour cream pound cake.

8. Storage Tips to Keep It Fresh

Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature. It stays fresh for up to 4 days. Avoid refrigerating unless necessary cold air tends to dry it out. To freeze, wrap slices individually and freeze up to 2 months. Thaw overnight for best texture.

Baking Science and Temperature Secrets Behind the Perfect Sour Cream Pound Cake

Why Oven Temperature Makes or Breaks Your Cake

Every baker has wondered: Is it better to bake a pound cake at 325°F or 350°F?
Here’s the science behind it and why professional bakers prefer 325°F for a traditional sour cream pound cake recipe.

At 325°F, the cake bakes “low and slow.” This steady heat allows the batter’s fat, sugar, and moisture to distribute evenly before the crust sets. That’s why your cake comes out golden brown with a perfectly even crumb and no dry edges.

By contrast, 350°F cooks too aggressively. The outside sets before the inside can rise, causing cracks, tunnels, or an over-browned crust. The slower temperature gives your cake time to rise gracefully creating that coveted, buttery texture.

Pro Tip: Use an oven thermometer. Most home ovens fluctuate by ±25°F, which can make a major difference in pound cake success.

The Chemistry of Sour Cream in Pound Cake

So, what exactly does sour cream do in your batter?
It’s not just about moisture it’s chemistry in action.

• Acidity: Sour cream’s slight acidity tenderizes gluten, preventing toughness.
• Fat Content: The butterfat (about 18–20%) enriches texture and helps the cake stay moist longer than milk or buttermilk versions.
• Protein Balance: Unlike milk, sour cream’s proteins help stabilize the batter during baking, minimizing collapse and improving crumb structure.
• Flavor Depth: The subtle tang enhances sweetness without overpowering it the flavor feels balanced rather than sugary.

In short, sour cream acts as a natural softener and flavor enhancer that transforms a simple cake into a bakery-worthy dessert.

Why the Cold-Oven Start Still Works (and When to Use It)

The “cold-oven method” dates back to classic Southern baking traditions. It’s simple you place your filled cake pan in an oven that’s not preheated. Then, you turn the oven to 325°F and let the cake warm up gradually as the oven does.

This slow start gives the leavening (air from creamed butter and sugar) more time to expand before the crust hardens. The result?

• Fewer cracks
• Even rise
• Softer, more uniform crumb

It’s particularly effective in very dense batters, like this sour cream pound cake, though it does extend bake time by about 10–15 minutes.

If you love a smooth, domed top and fine texture, this trick is worth trying. But for a more golden crust and slightly crisp exterior, stick with a preheated oven.

Internal Temperature: The True Doneness Test

Visual cues are great, but the most reliable test for doneness is internal temperature.
Your sour cream pound cake is ready when the center registers around 210°F (99°C) on an instant-read thermometer.
Below 200°F, it may be underbaked and gummy. Above 215°F, it can dry out.

When in doubt, trust the thermometer more than the clock.

Resting Time and Carryover Heat

Once out of the oven, your cake keeps cooking internally for another 5–10 minutes a phenomenon known as carryover cooking. That’s why it’s essential to let the cake rest in the pan for about 10 minutes before unmolding. This allows the structure to stabilize and moisture to redistribute evenly.

Quick Recap: The Science-Backed Formula for Success

Final Thought

Baking the perfect sour cream pound cake isn’t about fancy techniques it’s about mastering these simple scientific principles. Once you understand the “why” behind each step, every cake you bake will come out consistent, moist, and buttery-soft every single time.

Flavor Variations and Serving Ideas for Your Sour Cream Pound Cake Recipe

Classic Variations You’ll Love

One of the best things about a sour cream pound cake recipe is how adaptable it is. The base recipe is already rich and flavorful, but with a few creative twists, you can turn it into something new every time you bake it.

Here are some of the most popular (and proven) variations that keep your cake fresh, fun, and crowd-pleasing:

1. Lemon Sour Cream Pound Cake
   Add 2 tablespoons of lemon zest and 2 tablespoons of fresh lemon juice to the batter. Drizzle with a lemon glaze made from powdered sugar and lemon juice. The tangy citrus brightens up the buttery richness, giving it a refreshing finish.
2. Vanilla Almond Pound Cake
   Swap half the vanilla extract for almond extract. It gives a nutty undertone that pairs perfectly with whipped cream and fruit toppings.
3. Marble Pound Cake
   After mixing the batter, divide it in half. Add 2 tablespoons of cocoa powder to one half and swirl the two batters together before baking for a stunning marbled effect.
4. Coconut Sour Cream Pound Cake
   Fold in ½ cup of shredded coconut and a dash of coconut extract. This tropical version tastes amazing with pineapple compote or toasted coconut flakes on top.
5. Cream Cheese Glazed Pound Cake
   Mix cream cheese, powdered sugar, milk, and vanilla extract to make a rich glaze. Pour it over the cooled cake for a glossy bakery-style finish.

Serving Suggestions for Every Occasion

Pound cake might sound simple, but presentation transforms it from a homey snack into a show-stopping dessert. Try these ideas:

• With Fresh Berries: Serve thick slices topped with strawberries, blueberries, or raspberries for a naturally sweet contrast.
• With Whipped Cream or Ice Cream: The cool, creamy texture complements the cake’s buttery crumb.
• As a Layer Dessert: Cut your pound cake into cubes and layer it with pudding and fruit to make an easy trifle.
• Toasted: Lightly toast slices and serve with honey or caramel drizzle perfect for brunch.

Pro Tip: A day-old pound cake tastes even better toasted! The outer layer becomes slightly crisp while the inside stays soft and rich.

Pairing Ideas to Enhance the Experience

A great sour cream pound cake pairs well with beverages that balance its sweetness:

• Coffee or Cappuccino — complements the buttery notes.
• Hot Tea (Earl Grey or Jasmine) — highlights the tangy undertone of sour cream.
• Dessert Wine or Champagne — for an elegant dinner finish.

Storage, Freezing, and Make-Ahead Tips

Proper storage keeps your sour cream pound cake moist and flavorful for days.

• Room Temperature: Wrap tightly with plastic wrap or place in an airtight container. Stays fresh for 3–4 days.
• Refrigeration: Avoid unless absolutely necessary (it can dry out).
• Freezing: Wrap individual slices in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight at room temperature for best texture.

Make-Ahead Tip: You can bake your cake up to two days before serving. The flavor actually deepens as it rests, making it perfect for holidays or entertaining.

Quick Recap: Creative Twists at a Glance

Final Thought

Once you master this sour cream pound cake recipe, you can reinvent it endlessly. Whether you add lemon zest for brightness, cocoa for depth, or glaze for shine, it remains the same classic dessert at its core buttery, soft, and always irresistible.

Frequently Asked Questions About Sour Cream Pound Cake Recipe

The following FAQs address the most common baking questions readers ask about the sour cream pound cake recipe, helping you troubleshoot, adjust, and perfect your bake.

How much sour cream do you put in a pound cake?

A traditional sour cream pound cake uses 1 cup of full-fat sour cream per 3 cups of flour. This ratio keeps the cake moist and tender without making the batter too thin. Low-fat sour cream can work in a pinch, but the full-fat version provides better richness and texture.

(Tip: If you increase the sour cream, slightly reduce the butter to maintain balance.)

What does putting sour cream in a cake do?

Sour cream brings three major benefits to any cake:

1. Moisture: Its high-fat content keeps your cake soft and prevents it from drying out.
2. Tenderness: The mild acidity in sour cream softens gluten, resulting in a fine, tender crumb.
3. Flavor: It adds a subtle tang that enhances sweetness and deepens buttery notes.

That’s why so many bakers consider sour cream the “secret ingredient” for consistently soft, flavorful cakes.

Is sour cream or cream cheese better in pound cake?

Both can be delicious, but they create different textures:

• Sour cream: Lighter, softer, and more classic ideal for those who love a moist, tender cake.
• Cream cheese: Richer, denser, and slightly tangier perfect for a cheesecake-like texture.

If you’re aiming for a traditional buttery crumb, sour cream wins. But for extra depth and density, cream cheese is a good alternative.

What is the secret to a good pound cake?

The secret lies in the technique.

• Cream the butter and sugar properly for 4–5 minutes to trap air.
• Use room-temperature ingredients so they blend smoothly.
• Avoid overmixing once the flour goes in — this prevents toughness.
• Bake low and slow (325°F) for even cooking and moisture retention.
• Let it cool correctly: 10 minutes in the pan, then fully on a rack.

These simple steps guarantee a consistently moist, flavorful cake every time.

Is it better to bake pound cake at 325 or 350?

Always go with 325°F (163°C) for dense cakes like this.
Baking at 350°F is fine for lighter cakes, but a pound cake’s heavy batter needs slower, gentler heat to rise evenly and set without cracking or over-browning. The result is a golden crust and tender crumb not dry edges.

(If your oven runs hot, reduce to 315°F and extend bake time slightly.)

Why is a cold oven the secret to a better pound cake?

The “cold oven start” method allows gradual heating, giving your cake time to rise evenly before the crust sets. This slow increase in temperature helps reduce surface cracks and results in a smoother, finer crumb.

To use this method:

• Place the filled cake pan in the oven before turning it on.
• Set the oven to 325°F.
• Bake until the internal temperature reaches about 210°F (99°C) usually 85–95 minutes.

While not mandatory, this old-school trick can elevate your cake’s texture if done right.

Troubleshooting and Pro Baker Fixes for Sour Cream Pound Cake Recipe

Even the best bakers occasionally face challenges when making pound cakes. The good news? Most problems have simple, science-backed fixes. Here’s how to diagnose and correct common issues with your sour cream pound cake recipe, so every bake turns out moist, soft, and picture-perfect.

1. Why Did My Pound Cake Turn Out Dense?

A dense pound cake is usually the result of overmixing or undermixing during the creaming stage. The butter and sugar mixture needs enough time (about 4–5 minutes) to incorporate air that’s what gives lift to your cake.

Fix:

• Make sure your butter is truly at room temperature (around 68°F).
• Beat the butter and sugar until pale and fluffy before adding eggs.
• Once flour is added, mix only until combined no more.

Pro Tip: If your batter feels heavy or sticky, it’s likely overmixed. Stop immediately and gently fold with a spatula to regain structure.

2. Why Is My Pound Cake Dry or Crumbly?

A dry or crumbly pound cake can stem from too much flour, overbaking, or not enough fat. Since sour cream adds moisture, using a reduced-fat version can slightly alter texture.

Fix:

• Weigh your flour using a kitchen scale 3 cups = 360 grams.
• Check for doneness early (around 70 minutes).
• Use full-fat sour cream or add 1 tablespoon of vegetable oil for extra moisture.
• Don’t refrigerate the cake unless necessary cold air dries it out.

Pro Baker Insight: For a guaranteed moist texture, brush your cooled cake with a light vanilla syrup (1 part sugar + 1 part water + a touch of vanilla). It locks in moisture and adds flavor.

3. Why Did My Pound Cake Crack on Top?

Cracks usually mean your oven temperature was too high, or your batter was too thick. Since the edges set faster than the center, the middle bursts upward.

Fix:

• Always bake at 325°F (163°C) never 350°F.
• Make sure to measure ingredients accurately to avoid overly stiff batter.
• If using a dark metal pan, reduce the oven temp by 10°F.

4. My Pound Cake Stuck to the Pan – Help!

There’s nothing worse than a gorgeous cake that won’t come out of the pan.

Fix:

• Grease every corner of the pan using butter or nonstick spray, then dust with flour.
• For extra insurance, use baking spray that contains flour.
• Allow the cake to rest for 10 minutes before unmolding too soon or too late both cause sticking.
• If it still sticks, place a damp towel over the inverted pan for 5 minutes steam helps release it.

5. Why Is My Pound Cake Gummy Inside?

A gummy texture often indicates underbaking or too much moisture trapped inside.

Fix:

• Use an instant-read thermometer; aim for 210°F (99°C) internal temperature.
• Avoid slicing until fully cooled. Cutting early traps steam, leading to a gummy crumb.
• If your kitchen is humid, reduce the sour cream by 2 tablespoons.

6. Can I Substitute Sour Cream With Something Else?

Absolutely. While sour cream gives the best result, here are some smart substitutions that still deliver a moist, flavorful cake:

Pro Tip: Avoid low-fat or fat-free versions; they tend to make the cake dry and lack the smooth texture sour cream provides.

7. How to Revive a Stale Pound Cake

If your cake is a day or two old and feels slightly dry, don’t throw it out!

Fix:

• Warm slices in the microwave for 10–15 seconds and serve with whipped cream.
• Toast slices lightly and top with butter or a drizzle of honey.
• Turn leftovers into an elegant dessert trifle layered with custard and fruit.

(No internal links for “baking troubleshooting,” “cake fixing,” or “ingredient substitutions” were found on flavorycook.com’s sitemap as of October 2025. If such guides are added later, this section would be a great place to link them.)

Final Tip: Take Notes Each Time You Bake

Keep a baking journal! Record small details brand of butter, oven type, or how long you mixed the batter. These factors subtly affect results, and your notes will help you achieve consistent perfection every time you make your sour cream pound cake.

Conclusion

A well-made sour cream pound cake recipe delivers everything a dessert should moist, buttery, and tender, with a hint of tang that keeps every bite balanced.
You’ve learned how to cream butter and sugar properly, why low-and-slow baking works, how to fix common mistakes, and creative ways to flavor or serve your cake.
Once you master this classic, it becomes your go-to dessert for holidays, brunches, and everything in between. Keep experimenting, take notes, and soon your sour cream pound cake will taste just as good if not better than any bakery version.

Classic Sour Cream Pound Cake

This sour cream pound cake is moist, buttery, and perfectly tender. Ideal for brunch, dessert, or anytime indulgence, it features the perfect crumb thanks to sour cream and gentle baking techniques.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Cooling Time 10 minutes mins

Total Time 2 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Cake Base

• 1 cup unsalted butter room temperature
• 3 cups granulated sugar
• 6 large eggs room temperature
• 3 cups all-purpose flour
• 1 tsp salt
• 1/8 tsp baking soda optional
• 1 cup full-fat sour cream room temperature
• 2 tsp pure vanilla extract

Equipment

• Bundt Pan
• Stand Mixer
• Spatula
• Digital Scale
• Wire cooling rack

Method

 

1. Preheat oven to 325°F (163°C). Grease and flour a 10–12 cup Bundt pan thoroughly.
2. Cream the butter and sugar on medium-high speed for 4–5 minutes until pale and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, salt, and baking soda.
5. With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour. Mix just until combined.
6. Stir in vanilla extract. Pour batter into prepared pan and smooth the top.
7. Bake for 70–90 minutes, or until a toothpick inserted comes out clean. Tent with foil if browning too quickly.
8. Cool in pan for 10 minutes, then invert onto wire rack to cool completely.

Notes

For variations, try adding lemon zest, almond extract, or swirling in cocoa for a marble effect. Avoid overmixing for a tender crumb.