15+ Irresistible Sour Cream Baking Recipes for Every Occasion

Sour cream is one of the most versatile and magical ingredients you can add to your baking repertoire.

Its creamy texture and slightly tangy flavor make it the perfect addition to both sweet and savory baked goods.

Whether you’re looking to add moisture to a rich pound cake, fluffiness to your favorite muffins, or a tender crumb to cookies, sour cream works wonders.

In this article, we’ve curated a collection of 15+ mouthwatering sour cream baking recipes that will inspire you to elevate your homemade treats.

From decadent cakes and cookies to breakfast delights, these recipes are guaranteed to become your new go-to for any occasion.

15+ Irresistible Sour Cream Baking Recipes for Every Occasion

With sour cream as the star ingredient, your baking is sure to reach new heights of flavor and texture.

The collection of 15+ sour cream baking recipes offers something for everyone—whether you’re a fan of classic sugar cookies, cinnamon rolls, or something a little more adventurous like sour cream pumpkin bread.

The tanginess of sour cream beautifully complements the sweetness in desserts while providing an unmatched moistness and tenderness.

These recipes are perfect for special occasions or simple everyday indulgences, and they’re sure to become beloved favorites in your kitchen.

Sour Cream Coffee Cake

This classic sour cream coffee cake is moist, tender, and rich in flavor. The addition of sour cream gives the cake a delightful tang that complements the sweet, cinnamon streusel perfectly. Whether you’re serving it for breakfast, brunch, or as a dessert, this coffee cake is sure to be a crowd-pleaser.

Ingredients:

• For the Cake:
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
• For the Streusel:
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, softened

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch bundt or tube pan.
2. In a small bowl, prepare the streusel by mixing together the brown sugar, cinnamon, and flour. Cut in the butter until the mixture resembles coarse crumbs.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt for the cake batter.
4. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients.
6. Pour half of the batter into the prepared pan, sprinkle with half of the streusel, then pour the remaining batter on top and sprinkle the remaining streusel.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This sour cream coffee cake is a true testament to how simple ingredients can create something extraordinary. The moist texture and sweet cinnamon swirl make it a treat that’s perfect any time of day. It’s a delightful addition to your brunch table or a great way to kick off a cozy morning.

Sour Cream Chocolate Chip Muffins

These sour cream chocolate chip muffins are irresistibly moist with a soft crumb and a rich, slightly tangy flavor thanks to the sour cream. Loaded with chocolate chips, they’re perfect for a grab-and-go breakfast, snack, or dessert.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 1 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup chocolate chips

Instructions:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the melted butter and sugar until well combined. Stir in the sour cream, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix. Fold in the chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These sour cream chocolate chip muffins are the perfect balance of rich flavor and tender texture. The sour cream brings a slight tang that complements the sweetness of the chocolate chips. Whether you’re packing them for a quick snack or serving them for a weekend brunch, these muffins will quickly become a family favorite.

Sour Cream Lemon Pound Cake

This sour cream lemon pound cake is incredibly moist with a buttery, lemony flavor. The addition of sour cream enhances the richness and adds a delightful tang. Topped with a simple lemon glaze, this pound cake is both elegant and comforting—ideal for special occasions or an everyday treat.

Ingredients:

• For the Cake:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
• For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice

Instructions:

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Stir in the lemon zest and vanilla extract until just combined.
5. Pour the batter into the prepared bundt pan and smooth the top.
6. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
7. Once the cake has cooled, make the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cake.

This sour cream lemon pound cake is a timeless dessert that’s sure to impress with its moist texture and bright citrus flavor. The sour cream adds an extra depth of richness, while the lemon glaze provides a refreshing finish. Serve it with a cup of tea or as a standalone dessert, and it will shine in any setting.

Sour Cream Banana Bread

Sour cream banana bread is the ultimate comfort food with its moist, rich texture and natural sweetness from ripe bananas. The addition of sour cream enhances the flavor while ensuring every bite is tender and delicious. This quick bread is perfect for breakfast, a snack, or dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 2 bananas)
• ½ cup sour cream
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the mashed bananas and sour cream to the butter mixture, stirring until combined.
5. Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Stir in the chopped walnuts if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This sour cream banana bread is a delicious way to use up overripe bananas and make a comforting, home-baked treat. The addition of sour cream makes the bread extra moist, ensuring it stays tender for days. Whether served warm or cool, it’s sure to become a family favorite.

Sour Cream Blueberry Muffins

These sour cream blueberry muffins are bursting with juicy blueberries and have a perfectly moist crumb, thanks to the addition of sour cream. The slight tang from the sour cream beautifully balances the sweetness of the berries, making these muffins a must-try for breakfast or a snack.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the sour cream to the batter and mix until smooth.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These sour cream blueberry muffins are the perfect treat for any blueberry lover. The sour cream adds richness and ensures that each muffin is tender and moist, while the juicy blueberries add bursts of flavor in every bite. Serve these muffins warm from the oven, and they’ll quickly disappear.

Sour Cream Lemon Bars

Sour cream lemon bars are a zesty twist on a classic dessert. The creamy lemon filling, enhanced by the tangy addition of sour cream, sits atop a buttery shortbread crust. The combination of sweet and tart makes these bars an irresistible treat for any occasion.

Ingredients:

• For the Crust:
  • 1 cup all-purpose flour
  • ¼ cup powdered sugar
  • ½ cup unsalted butter, softened
• For the Filling:
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • ½ tsp baking powder
  • 2 large eggs
  • ¼ cup sour cream
  • ¼ cup freshly squeezed lemon juice
  • 1 tbsp lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. In a medium bowl, combine the flour, powdered sugar, and butter. Mix until the dough comes together and forms a ball.
3. Press the dough evenly into the bottom of the prepared baking dish. Bake for 15-18 minutes, or until the edges are lightly golden.
4. While the crust bakes, prepare the filling. In a large bowl, whisk together the sugar, flour, and baking powder. Add the eggs, sour cream, lemon juice, and lemon zest, and whisk until smooth.
5. Pour the lemon mixture over the baked crust and return the dish to the oven. Bake for an additional 20-25 minutes, or until the filling is set.
6. Allow the lemon bars to cool completely in the pan. Once cooled, dust with powdered sugar and cut into squares.

These sour cream lemon bars offer a delightful blend of creamy lemon flavor with a perfect balance of tart and sweet. The sour cream adds richness to the filling, elevating these bars beyond the ordinary. They’re an ideal treat for lemon lovers and will brighten up any dessert table.

Sour Cream Apple Pie

Sour cream apple pie is a unique and delicious twist on the classic apple pie. The creamy filling, made with sour cream and perfectly spiced apples, creates a luscious texture that pairs beautifully with the flaky pie crust. This comforting dessert is ideal for fall gatherings or whenever you crave a warm slice of pie.

Ingredients:

• For the Crust:
  • 1 pie crust (store-bought or homemade)
• For the Filling:
  • 1 cup sour cream
  • ¾ cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp vanilla extract
  • 1 large egg
  • 5 medium apples, peeled, cored, and thinly sliced
• For the Topping:
  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, softened

Instructions:

1. Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan. Set aside.
2. In a large bowl, whisk together the sour cream, sugar, flour, cinnamon, nutmeg, vanilla, and egg until smooth. Add the sliced apples and toss to coat.
3. Pour the apple mixture into the prepared pie crust, spreading it evenly.
4. In a small bowl, combine the flour and sugar for the topping. Cut in the butter until the mixture forms coarse crumbs. Sprinkle the topping evenly over the apples.
5. Bake for 50-60 minutes, or until the filling is set and the top is golden brown. If the crust browns too quickly, cover the edges with foil.
6. Let the pie cool for at least 30 minutes before slicing and serving.

Sour cream apple pie offers a creamy twist on the traditional apple pie, with its rich, tangy filling and warmly spiced apples. The streusel topping adds a delightful crunch, making each bite of this dessert truly irresistible. Whether for holidays or everyday indulgence, this pie is a memorable treat.

Sour Cream Pound Cake

Sour cream pound cake is a timeless, elegant dessert with a rich, buttery texture. The sour cream keeps the cake incredibly moist and tender while adding a subtle tang. Perfect on its own or served with fresh berries and whipped cream, this cake is versatile enough for any occasion.

Ingredients:

• 1 cup unsalted butter, softened
• 2 ½ cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup sour cream
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Stir in the vanilla extract.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sour cream pound cake is a classic dessert that stands the test of time with its dense yet tender crumb and subtle tangy flavor. This versatile cake can be enjoyed with a simple dusting of powdered sugar or dressed up with fruit and sauces. It’s a must-have recipe for anyone who appreciates a rich, comforting dessert.

Sour Cream Cheesecake

Sour cream cheesecake is an ultra-creamy and tangy dessert that’s both decadent and smooth. The addition of sour cream to the filling creates a rich texture and balances the sweetness perfectly. Paired with a graham cracker crust, this cheesecake is perfect for special occasions or as a luxurious treat.

Ingredients:

• For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
• For the Filling:
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the springform pan.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition.
4. Stir in the sour cream until fully incorporated.
5. Pour the filling over the graham cracker crust and smooth the top.
6. Bake for 50-60 minutes, or until the center is just set and the edges are lightly golden.
7. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Afterward, refrigerate for at least 4 hours or overnight before serving.

This sour cream cheesecake is a luscious and creamy dessert that’s perfect for cheesecake lovers. The sour cream gives the filling an extra level of richness and a slight tang that balances out the sweetness. Served with fruit or simply on its own, this cheesecake is bound to impress at any event.

Sour Cream Chocolate Cake

Sour cream chocolate cake is a decadent, moist dessert that is rich in flavor and melts in your mouth. The sour cream enhances the depth of the chocolate, giving the cake a tender crumb and perfect balance of sweetness and tanginess. This cake is perfect for birthdays, celebrations, or a special treat for yourself.

Ingredients:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 1 cup sour cream
• ½ cup vegetable oil
• 1 tbsp vanilla extract
• 1 cup hot water

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, sour cream, vegetable oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Slowly stir in the hot water until fully incorporated.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

This sour cream chocolate cake is incredibly indulgent and a must-try for chocolate lovers. The sour cream adds a beautiful texture to the cake, ensuring it stays moist and fluffy, while enhancing the chocolate flavor. Whether topped with frosting or enjoyed on its own, this cake will quickly become a favorite.

Sour Cream Coffee Cake

Sour cream coffee cake is a delightful breakfast treat or afternoon snack with a moist, tender crumb and a cinnamon-sugar swirl. The sour cream brings a slight tanginess that complements the sweetness of the cake. This cake is perfect for serving alongside a cup of coffee or tea.

Ingredients:

• For the Cake:
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
• For the Filling and Topping:
  • 1 cup brown sugar
  • 1 tbsp ground cinnamon
  • ½ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
5. In a small bowl, mix together the brown sugar and cinnamon. Stir in the walnuts, if using.
6. Pour half of the batter into the prepared baking pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Pour the remaining batter on top and sprinkle with the rest of the cinnamon-sugar mixture.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before serving.

This sour cream coffee cake is an irresistible treat with its cinnamon-sugar layers and soft, fluffy texture. The tangy sour cream balances the sweetness, while the crunchy walnuts add a delightful texture. Enjoy this coffee cake any time of day, whether for breakfast or a quick snack.

Sour Cream Pumpkin Bread

Sour cream pumpkin bread is the perfect fall treat, combining the warm spices of cinnamon and nutmeg with the rich creaminess of sour cream. The pumpkin adds moisture and flavor, while the sour cream ensures a tender crumb. This easy-to-make bread is ideal for cozy mornings or as a seasonal dessert.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 1 cup canned pumpkin puree
• ½ cup sour cream
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, mix together the pumpkin puree, sour cream, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sour cream pumpkin bread is the ultimate fall comfort food, offering a perfect balance of warm spices and moist, tender crumb. The addition of sour cream keeps the bread rich and flavorful, making it an irresistible treat for breakfast or dessert. This is the ideal recipe to celebrate pumpkin season with friends and family.

Sour Cream Sugar Cookies

Sour cream sugar cookies are soft, pillowy, and melt-in-your-mouth delicious. The sour cream makes the dough tender and gives the cookies a subtle tang, perfectly balancing their sweetness. These cookies are great for decorating, but they’re just as good plain with a sprinkle of sugar. They make a perfect treat for holidays, parties, or anytime you want to enjoy a comforting homemade cookie.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• ½ cup sour cream
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, followed by the sour cream and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Scoop out tablespoon-sized balls of dough and place them on the prepared baking sheets, about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

These sour cream sugar cookies are wonderfully soft and flavorful, with the perfect balance of sweet and tangy. The addition of sour cream makes the cookies incredibly tender, and they’re just as delicious plain or decorated. Whether enjoyed fresh from the oven or topped with icing, these cookies will quickly become a favorite treat.

Sour Cream Cinnamon Rolls

Sour cream cinnamon rolls are an indulgent, soft, and fluffy treat, filled with a rich cinnamon-sugar mixture and topped with a creamy glaze. The sour cream in the dough adds extra moisture, making these rolls light and tender. Perfect for weekend breakfasts or holiday mornings, these cinnamon rolls are a crowd-pleaser.

Ingredients:

• For the Dough:
  • 4 cups all-purpose flour
  • 1 package active dry yeast (2 ¼ tsp)
  • ½ cup granulated sugar
  • 1 tsp salt
  • 1 cup warm milk
  • ½ cup sour cream
  • ¼ cup unsalted butter, melted
  • 2 large eggs
• For the Filling:
  • ¾ cup brown sugar
  • 1 tbsp ground cinnamon
  • ¼ cup unsalted butter, softened
• For the Glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

Instructions:

1. In a large bowl, combine 2 cups of flour, yeast, sugar, and salt. Add the warm milk, sour cream, melted butter, and eggs. Mix until smooth.
2. Gradually add the remaining flour until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
3. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
4. Once risen, punch down the dough and roll it out on a floured surface into a 15×9-inch rectangle.
5. Spread the softened butter over the dough. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.
6. Roll the dough tightly into a log, starting from the long side. Cut the roll into 12 equal slices and place them in a greased 9×13-inch baking dish.
7. Cover the rolls and let them rise for another 30 minutes.
8. Preheat your oven to 350°F (175°C) and bake the cinnamon rolls for 25-30 minutes, or until golden brown.
9. While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the warm cinnamon rolls before serving.

Sour cream cinnamon rolls are a delightful way to start your day or treat yourself to something special. The sour cream in the dough creates soft, pillowy rolls that are perfectly complemented by the sweet cinnamon-sugar filling and creamy glaze. Whether for a family breakfast or a weekend brunch, these cinnamon rolls will be a hit.

Sour Cream Pound Cake with Lemon Glaze

Sour cream pound cake with lemon glaze is a rich, buttery dessert with a soft crumb and a bright, zesty finish. The sour cream ensures the cake stays moist, while the lemon glaze adds a burst of citrus flavor. This cake is perfect for any occasion, whether served on its own or with a dollop of whipped cream or fresh berries.

Ingredients:

• For the Cake:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup sour cream
  • 1 tbsp vanilla extract
• For the Lemon Glaze:
  • 1 ½ cups powdered sugar
  • 2-3 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest

Instructions:

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture.
6. Stir in the vanilla extract, then pour the batter into the prepared bundt pan.
7. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. To make the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cake.

This sour cream pound cake with lemon glaze is a perfect combination of rich, buttery cake and a bright, citrusy glaze. The sour cream gives the cake a tender, moist crumb that pairs beautifully with the tangy sweetness of the lemon glaze. This cake is ideal for any celebration, offering a simple yet elegant dessert that everyone will love.