Sour Cream Pound Cake Recipe

Ever wondered what baking nostalgia tastes like? Let me introduce you to my absolute comfort food: a classic Sour Cream Pound Cake that stirs the soul with its rich, buttery goodness, and just the right amount of sweetness!

A pound cake made with sour cream is a melted-butter cake with an all-purpose flour structure. What makes it different from other pound cakes is the delightful moistness provided by the sour cream, plus a greater depth of flavor and aroma from vanilla extract than you’d find in most pound cakes.

Sour Cream Pound Cake Recipe Ingredients

• Unsalted butter: Adds richness and moistness; provides fat.
• Granulated sugar: Sweetens the cake; gives structure.
• All-purpose flour: Provides structure; contains carbohydrates.
• Eggs: Bind ingredients; add protein.
• Sour cream: Moistens; adds tangy flavor.
• Vanilla extract: Enhances flavor; adds aroma.

Sour Cream Pound Cake Recipe Ingredient Quantities

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• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla extract

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How to Make this Sour Cream Pound Cake Recipe

1. Set the oven to 325°F (165°C) to warm up. Get a 10-inch bundt pan ready by greasing it and applying flour.

2. In a big bowl, mix the soft butter and sugar until smooth, light, and fluffy.

3. Add the egg one at a time, beating well after each addition.

4. In another bowl, combine the all-purpose flour, baking soda, and salt, and whisk them together.

5. Slowly incorporate the dry ingredients into the butter mixture, switching between them and the sour cream. Always start and finish with the dry mixtures.

6. Incorporate the vanilla extract and mix it in well.

7. Transfer the batter into the bundt pan that’s been prepared, smoothing the top with a spatula.

8. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until clean comes out a toothpick inserted into the center.

9. Let the cake cool in the pan for approximately 20 minutes. Then, with care, turn the cake onto a wire rack to cool completely.

10. Plain or topped with your favorite ingredients, the sour cream pound cake makes an exquisite dessert. Slices of this cake served with fresh berries or a dollop of whipped cream are a close second to savoring the cake on its own. Indeed, I might prefer to do that!

Sour Cream Pound Cake Recipe Equipment Needed

1. Oven
2. 10-inch bundt pan
3. Mixing bowls (at least two)
4. Hand mixer or stand mixer
5. Measuring cups and spoons
6. Whisk
7. Spatula
8. Wire rack
9. Toothpick

FAQ

• Can I use salted butter instead of unsalted?Indeed, however, lower the extra sodium to equalize the taste.
• Is it necessary to soften the butter?Indeed, butter that is soft guarantees a batter that is mixed well and smooth.
• Can I substitute the sour cream?Using plain yogurt in place of this ingredient may change the cake’s texture a little, but it should still taste fine.
• How do I know when the cake is done?Place a toothpick in the middle; it ought to emerge spotless or with just a couple of crumbs.
• Can I add other flavors to this pound cake?Indeed, adding lemon zest or almond extract can give you an entirely different flavor profile.
• What is the best way to store the pound cake?Keep in a container that can’t let air in. Leave it in a space that’s not too hot or too cold. It’s good for about 5 days, and it’s great for up to 6 months if you freeze it.
• Can this recipe be halved?Affirmative, but it’s important to use a smaller pan and to adjust the baking time as needed.

Sour Cream Pound Cake Recipe Substitutions and Variations

Butter without salt: Use the same amount of margarine or coconut oil.
Sugar in granulated form: use 2 1/2 cups of honey or 3 cups of coconut sugar in its place, keeping in mind that doing so may change both flavor and texture in ways that might not be exactly what the recipe intended.
Eggs: for each egg, substitute with a concoction of 1 tablespoon milled flaxseed and 3 tablespoons water (let sit for a few minutes to thicken).
All-purpose flour: substitute with an equal amount of cake flour for a softer texture, or use a gluten-free baking blend if you need a gluten-free product.
Plain Greek yogurt or crème fraîche can be used as a substitute for sour cream.

Pro Tips

1. Room Temperature Ingredients Ensure all your ingredients, especially the butter, eggs, and sour cream, are at room temperature. This helps in achieving a smooth and homogeneous batter, leading to a better texture in the final cake.

2. Creaming Method When creaming butter and sugar, beat them long enough so that the mixture becomes pale and fluffy. This can take about 3-5 minutes. Proper creaming incorporates air, which is crucial for the cake’s rise and light texture.

3. Gradual Mixing Alternate adding dry ingredients and sour cream to the creamed mixture, starting and ending with the dry ingredients. This helps maintain a stable emulsion and ensures even distribution of ingredients.

4. Pan Preparation Thoroughly grease and flour the bundt pan, making sure to cover all the nooks and crannies. This minimizes the risk of the cake sticking and ensures a smooth release.

5. Cooling Phase Allow the cake to cool in the pan for the full 20 minutes before trying to remove it. This helps the cake firm up slightly, reducing the chance of breaking when turning it onto the wire rack.