Heart Shaped Vanilla Pound Cake Recipe

Side horizontal view of Sour Cream Pound Cake serving on a pink glass plate.

Heart Shaped Vanilla Pound Cake Recipe

Rich and delicious sour cream pound cake perfect for celebrations! Butter, vanilla, and sour cream create a moist, tender cake for any occasion. Try this buttery delight for your next party!

Prep Time15

Cook Time40

Total Time55

Servings: servings

Calories: 381kcal

Author: Stephanie Wilson

Ingredients

1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ cup butter softened to room temperature
1 ½ cup sugar
3 large eggs at room temperature
2 teaspoons vanilla extract
½ cup sour cream

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Instructions

Preheat oven to 350° F. Prepare a 6-cup Bundt pan with baking spray that contains flour or greasing the pan with butter and flour. Be sure the interior of the pan is well coated, including the crevices, for easy removal after baking.
In small bowl, mix together flour, baking soda and salt. Set aside.
Using a stand or electric mixer, cream butter and sugar together until pale and fluffy. Mix in eggs and vanilla until thoroughly incorporated.
Mix in the flour mixture and sour cream until just incorporated with no dry flour streaks.
Pour into the prepared Bundt pan, filling to about ¾ full. Tap gently on the counter to release air bubbles. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let cool for 10 minutes before inverting onto a metal rack to cool completely. Before serving, dust with powdered sugar.

Notes

Storing Sour Cream Pound Cake:

Room Temperature: This cake will keep well covered at room temperature for about 3 days or will keep for a few days longer in the refrigerator. When serving, bring the cake to room temperature.

Freezing: This cake freezes well! Be sure to wrap it in a layer of plastic wrap and foil tightly. Thaw it completely before serving.

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