I finally cracked the trick behind my Old Fashion Sour Cream Pound Cake that has everyone asking for my secret every time I bake it.

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I still get a little suspicious when something billed as an Old Fashioned Melt In Your Mouth Sour Cream Pound Cake sounds too perfect, but I swear this is the real deal. I made it with plenty of sour cream and room temperature unsalted butter because that combo keeps the crumb tender and oddly resilient, not dry like others.

Folks call it a Pound Cake From Heaven and my family jokes it’s the Old Fashion Sour Cream Pound Cake everyone asks for at potlucks. I dont pretend its fancy, but it does surprise you, every single bite has that slow melting texture.

Ingredients

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Adds rich fat and tenderness, gives flavor and helps cake stay moist feels luxurious
Sweetens, helps structure and browning, big source of carbs not much nutrition
Provide protein stability and lift, give color and richness yolks add silkiness
Adds creamy tang acidity reacts with baking soda for rise keeps crumb tender
Main structure provides carbs and some protein too much makes dense cake
Small amount brings warm aroma and sweetness intensifies other flavors subtle
Optional bright citrus notes adds little oil flavor not much nutrients
Adds liquid fat and moisture it softens crumb and adds small protein
Leavening agent reacts with sour cream acidity for rise use carefully

Ingredient Quantities

1 cup unsalted butter softened (2 sticks)

3 cups granulated sugar

4 large eggs

1 cup sour cream (full fat)

1/2 cup whole milk

1 teaspoon vanilla extract

3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Zest of 1 lemon or 1 teaspoon lemon extract optional

How to Make this

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1. Preheat oven to 325°F and grease + flour a 10 cup bundt pan or two 9×5 loaf pans, or spray well with nonstick spray; if using loaf pans line the bottoms with parchment for easy removal.

2. Whisk together 3 cups all purpose flour, 1/2 tsp baking soda and 1/2 tsp salt in a bowl, set aside; zest 1 lemon if using or have 1 tsp lemon extract ready.

3. In a large bowl with a mixer beat 1 cup softened unsalted butter and 3 cups granulated sugar on medium-high for 4 to 6 minutes until pale and fluffy, scrape the sides a few times.

4. Add 4 large eggs one at a time beating well after each addition, then stir in 1 tsp vanilla extract and the lemon zest or extract if using.

5. Whisk 1 cup full fat sour cream and 1/2 cup whole milk together in a small bowl so they blend smooth.

6. With mixer on low add the dry flour mix in three parts, alternating with the sour cream mixture: start with 1/3 flour, then half the sour cream mix, then 1/3 flour, then the rest of the sour cream mix, finish with the last 1/3 flour. Mix only until just combined, dont overmix.

7. Fold the batter gently once or twice with a spatula to make sure there are no streaks, scrape it into the prepared pan and smooth the top; tap the pan on the counter a few times to release big air bubbles.

8. Bake at 325°F about 60 to 75 minutes for a bundt, or 50 to 60 for loaf pans; start checking at 50 minutes. It’s done when a toothpick inserted in the center comes out with moist crumbs but no raw batter. If the top browns too fast tent with foil.

9. Cool the cake in the pan on a wire rack for 10 to 15 minutes, then run a thin knife around the edges and invert onto the rack to cool completely before slicing.

10. Store wrapped at room temp up to 3 days or freeze slices. Tip: use room temp eggs, butter and sour cream, measure flour by spooning into the cup and leveling, and warm a slice 8 to 10 seconds in the microwave for that melt in your mouth feeling.

Equipment Needed

1. 10 cup bundt pan or two 9×5 loaf pans (or line loaf pans with parchment for easy removal)
2. Electric mixer, stand or hand, for creaming butter and sugar
3. Large mixing bowl plus one small bowl for the sour cream and milk mix
4. Measuring cups and spoons (spoon and level the flour, trust me dont just scoop)
5. Whisk for the dry ingredients and to blend the sour cream mix smooth
6. Rubber spatula and a straight/offset spatula for folding and smoothing the batter
7. Zester or microplane for the lemon zest or a small grater if thats what you got
8. Wire cooling rack, toothpick or cake tester, and oven mitts for safe handling

FAQ

Q: Can I swap the full fat sour cream for low fat or Greek yogurt? A: Full fat sour cream gives the best texture and flavor, but you can use plain Greek yogurt 1:1 if thats what you have. Low fat sour cream will work but the cake may be a bit drier and less tender.

Q: What pan and baking time should I use? A: For a bundt pan bake at 325 degrees F for about 55 to 75 minutes. For two 9×5 loaf pans bake at 325 degrees F for 50 to 65 minutes. Fill pans about two thirds full and start checking at the earlier time.

Q: How do I know the cake is done? A: Insert a toothpick or skewer in the center, it should come out with a few moist crumbs not wet batter. The top should spring back lightly and the edges will pull away from the pan. If the top browns too fast tent loosely with foil and continue baking.

Q: Can I add lemon flavor or other mix ins? A: Yes, the zest of 1 lemon or 1 teaspoon lemon extract blends nicely with the sour cream. You can also fold in 1/2 cup chopped nuts or berries, but reduce mix ins a little so the cake bakes evenly.

Q: Any quick tips to keep it extra tender and not dry? A: Use room temperature butter and eggs, cream butter and sugar until light, then add eggs one at a time. Alternate adding flour with the sour cream and milk and stop mixing as soon as it's combined. Dont overbake, thats the biggest cause of dryness.

Q: How should I store or freeze this cake? A: Cool completely, then wrap airtight. Store at room temp up to 3 days, refrigerate up to a week though it may firm up. To freeze, slice and wrap pieces or whole loaf tightly, freeze up to 3 months; thaw at room temp.

Old Fashioned Melt In Your Mouth Sour Cream Pound Cake Recipe Substitutions and Variations

Unsalted butter – Swap for salted butter, same amount; omit 1/2 teaspoon of the added salt in the recipe. If you need dairy free use 1 cup solid vegetable shortening plus 2 tablespoons neutral oil, it won’t taste exactly like butter but the cake stays tender.
Granulated sugar – Use light brown sugar 1:1 for a moister cake with a touch of caramel flavor. Coconut sugar also works 1:1 but gives a darker crumb and a bit more molasses taste, don’t try liquid sweeteners without changing the liquids.
Sour cream – Replace with full fat plain Greek yogurt 1:1, same tang and moisture. Crème fraiche is another great swap if you want richer flavor and can find it.
Eggs – For each large egg use 1/4 cup unsweetened applesauce or 1 tablespoon ground flax mixed with 3 tablespoons water (let sit 5 minutes). The cake will be a bit denser and more tender, not as airy as with whole eggs.

Pro Tips

1. Make sure your butter, eggs and sour cream are truly at room temp. The butter should give a little when you press it but not be greasy. If it’s too cold the batter wont emulsion well, if it’s too soft chill it briefly. Scrape the bowl often while creaming so everything gets airy.

2. Measure flour by spooning into the cup and leveling or even better use a scale. Packed flour = heavy dense cake. When you combine wet and dry, mix just until you can’t see streaks. Overmixing develops gluten and makes the crumb tough, so stop early and fold the last bits gently.

3. Watch the top while it bakes and tent with foil if it’s getting too brown. Test doneness with a toothpick or by checking that the center springs back slightly and the pick comes out with moist crumbs not batter. If the center sinks when you touch it it needs more time.

4. For brighter lemon flavor use fresh zest instead of extract, add it to the butter stage so the oils get distributed. Cool the cake in the pan for a short bit before inverting and run a thin knife around the edges first. Store wrapped at room temp for a few days or freeze slices for longer.

Old Fashioned Melt In Your Mouth Sour Cream Pound Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally cracked the trick behind my Old Fashion Sour Cream Pound Cake that has everyone asking for my secret every time I bake it.

Servings

servings

Calories

510

kcal

Equipment: 1. 10 cup bundt pan or two 9×5 loaf pans (or line loaf pans with parchment for easy removal)
2. Electric mixer, stand or hand, for creaming butter and sugar
3. Large mixing bowl plus one small bowl for the sour cream and milk mix
4. Measuring cups and spoons (spoon and level the flour, trust me dont just scoop)
5. Whisk for the dry ingredients and to blend the sour cream mix smooth
6. Rubber spatula and a straight/offset spatula for folding and smoothing the batter
7. Zester or microplane for the lemon zest or a small grater if thats what you got
8. Wire cooling rack, toothpick or cake tester, and oven mitts for safe handling

Ingredients

1 cup unsalted butter softened (2 sticks)
3 cups granulated sugar
4 large eggs
1 cup sour cream (full fat)
1/2 cup whole milk
1 teaspoon vanilla extract
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon or 1 teaspoon lemon extract optional

Directions

Preheat oven to 325°F and grease + flour a 10 cup bundt pan or two 9×5 loaf pans, or spray well with nonstick spray; if using loaf pans line the bottoms with parchment for easy removal.
Whisk together 3 cups all purpose flour, 1/2 tsp baking soda and 1/2 tsp salt in a bowl, set aside; zest 1 lemon if using or have 1 tsp lemon extract ready.
In a large bowl with a mixer beat 1 cup softened unsalted butter and 3 cups granulated sugar on medium-high for 4 to 6 minutes until pale and fluffy, scrape the sides a few times.
Add 4 large eggs one at a time beating well after each addition, then stir in 1 tsp vanilla extract and the lemon zest or extract if using.
Whisk 1 cup full fat sour cream and 1/2 cup whole milk together in a small bowl so they blend smooth.
With mixer on low add the dry flour mix in three parts, alternating with the sour cream mixture: start with 1/3 flour, then half the sour cream mix, then 1/3 flour, then the rest of the sour cream mix, finish with the last 1/3 flour. Mix only until just combined, dont overmix.
Fold the batter gently once or twice with a spatula to make sure there are no streaks, scrape it into the prepared pan and smooth the top; tap the pan on the counter a few times to release big air bubbles.
Bake at 325°F about 60 to 75 minutes for a bundt, or 50 to 60 for loaf pans; start checking at 50 minutes. It's done when a toothpick inserted in the center comes out with moist crumbs but no raw batter. If the top browns too fast tent with foil.
Cool the cake in the pan on a wire rack for 10 to 15 minutes, then run a thin knife around the edges and invert onto the rack to cool completely before slicing.
Store wrapped at room temp up to 3 days or freeze slices. Tip: use room temp eggs, butter and sour cream, measure flour by spooning into the cup and leveling, and warm a slice 8 to 10 seconds in the microwave for that melt in your mouth feeling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.