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Smaller Size Sour Cream Pound Cake

Coffee with Kel
This pound cake can be baked in a 6-cup bundt pan or an 8x4" loaf pan. It's perfect for when you don't need a traditional sized pound cake. Enjoy!
Print Recipe
Course Dessert

Ingredients
  

  • 1 1/2 cups All-purpose flour
  • 1 pinch Baking soda (About 1/8 tsp)
  • 1 stick Butter, softened (1 stick = 1/2 cup butter)
  • 1 1/2 cups Granulated sugar
  • 1/2 cup Sour cream
  • 1 tsp Vanilla extract*
  • 1/2 tsp Almond extract* (*See NOTES)

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease and flour a 6-cup bundt pan OR an 8x4" loaf pan.
  • In a large bowl, cream butter and sugar until light and fluffy.
  •  Add sour cream and mix to incorporate well.
  • Add eggs, one at a time, beating well after each addition.
  • Add flavorings.
  • Lastly, add in the flour and pinch of baking soda and mix together until well blended.
  • Pour into a greased and floured 6-cup bundt pan or an 8x4" loaf pan.
  • Bake at 350 for 40-45 minutes (6-cup bundt) or about an hour (loaf) – until the top is nice and golden and a toothpick inserted into the cake comes out clean. (Times will vary, but once you’ve made it once, you should be set on the time it takes in your oven. For me, the 6-cup bundt baked perfectly in about 42 minutes.)
  • Let cool for about 5-8 minutes in the pan and turn out onto plate or cake stand.

Notes

NOTES:
  • Please note that this recipe is specifically for a smaller size pound cake as opposed to one baked in a larger 10-12 cup bundt pan. This recipe works best in a 6-cup bundt pan OR an 8x4" loaf pan. 
  • For the"pinch" of baking soda, all I do is pour a bit of baking soda into my palm and literally PINCH out a measurement for the cake batter. If you prefer to measure, use about 1/8 teaspoon. 
  • Vanilla/almond are traditional flavorings for a pound cake. You can experiment with flavorings to taste. For a lemon cake, I would suggest using 1-2 teaspoons lemon extract, according to taste, and the zest of one lemon. 
  • Pound cake is delicious on its own, but can also be a base for shortcake OR used in a trifle.