This Sour Cream Pound Cake is moist, dense and super tender with a little added character from a splash of brandy. It is the perfect pound cake recipe.
Preheat the oven to 325°F (convection or standard) and prepare your pan. Spray it with cooking spray and then dust it with flour, tapping the flour around until every inch is covered.
In a medium bowl, whisk together dry ingredients: flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter and sugars until a thick paste forms. Beat in the eggs one at a time, scraping down the sides of the bowl as you go.
Switch the mixer to low, and alternately add flour mixture and sour cream. Mix until it is just combined before the next addition.
Once it is all added, add in the brandy and vanilla gradually. Turn the mixer speed up so everything incorporates. Your batter will be silky and smooth.
Bake and glaze:
Pour into the prepared pan and smooth the top. Bake in a preheated oven until a cake tester or toothpick comes out with a few clinging crumbs. Mine took 70 minutes, but your total time could be anywhere between 60-85 minutes depending on your oven.
Let the cake cool for 20 minutes in the pan, and then loosen the edges with a paring knife and turn it out onto a wire rack. Allow the cake to cool completely.
Once the cake is cooled, dust with powdered sugar or drizzle a glaze over the top. Enjoy!
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Notes
Yield: 1, 10-12 cup bundt cakeFlavor Tips - While you can substitute the brandy for water, I suggest just choosing an alcohol you enjoy. Alcohol hydrates the flour slightly differently than water.Technique - Let your cake cool for 20 minutes in its pan, and then turn it out to cool completely. If you cut your cake when it is still too warm, it will not have enough time to set its crumb. If it’s not cooled all the way it will be compressed by the cutting process and the texture will suffer.Storage - Store Sour Cream Pound Cake well wrapped in plastic wrap at room temperature, refrigerated or frozen. Pound cakes will keep 5 days at room temperature, two weeks refrigerated or 3 months frozen. For optimal freshness, serve within 2 days of baking or freeze for longer term storage.