Recipes Desserts Cake Sour Cream Pound Cake Be the first to rate & review! The combination of sour cream and buttermilk in this recipe creates a lighter pound cake. For a decadent breakfast, serve toasted slices with butter and preserves. By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Published on September 9, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Active Time: 20 mins Total Time: 2 hrs Yield: 1 10-by-5-inch loaf cake Ingredients 2 sticks unsalted butter, at room temperature, plus more for greasing 3 cups all-purpose flour, plus more for dusting 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 cups granulated sugar 1 teaspoon pure vanilla extract 4 large eggs 1 cup sour cream 1/2 cup buttermilk Confectioners’ sugar, for dusting Directions Preheat the oven to 350°. Butter and lightly flour a 10-by-5-inch loaf pan, tapping out any excess flour. In a medium bowl, whisk the 3 cups of flour with the baking soda and salt. In a large bowl, using a hand mixer, beat the 2 sticks of butter with the granulated sugar and vanilla at medium speed until light and fluffy, about 5 minutes. At low speed, beat in the eggs one at a time until well incorporated. Beat in the sour cream. Beat in the dry ingredients and the buttermilk in 2 alternating additions, scraping down the bowl, just until well combined. Scrape the batter into the prepared pan and smooth the surface. Bake for about 1 hour and 40 minutes, until golden and a cake tester inserted in the center comes out clean. Transfer the cake to a rack and let cool completely. Dust with confectioners’ sugar and serve. Make Ahead The pound cake can be stored in an airtight container at room temperature for up to 2 days. Rate it Print