Sour Cream Pound Cake Recipe

As a child, the comforting aroma of sour cream pound cake baking in the oven was a sure sign that something special was about to happen. My grandmother, a master at turning ordinary days into extraordinary ones, had a not-so-secret weapon-her sour cream pound cake. When the buttery scent began to fill the house, my siblings and I would drop everything and gather in the kitchen, drawn by the irresistible allure of her baking.

I still remember how she would stand at the counter, her floral apron dusted with flour, humming a tune as she measured and mixed. She always insisted on using a wooden spoon to cream the butter and sugar, claiming that “it makes the cake taste like love.” Of course, we didn’t understand what that meant at the time, but now, as an adult, I do. It wasn’t just about the cake—it was about the care and attention she poured into it.

The best part, however, was when she’d hand us the mixing bowl after the batter was poured into the bundt pan. Each of us would fight for a chance to scrape out the last bit of batter with a spoon, licking it clean as though it were the rarest treat on earth. By the time the cake was done baking, its golden crust slightly cracked, and its rich aroma filling the room, we were already impatiently waiting for the first slice.

Every time I bake a sour cream pound cake, I’m transported back to those afternoons in my grandmother’s kitchen. The cake is delicious—soft, buttery, and perfectly moist—but the memories it stirs up make it truly special. It reminds me that sometimes the simplest things, like a homemade cake, can leave the biggest imprint on our hearts. I encourage you to bake this cake and share your experience with us. Let’s keep the tradition alive!

What is Sour Cream Pound Cake?

Sour cream pound cake is a delightful variation of the traditional pound cake, which has been a staple for centuries. The name pound cake originated from its original recipe: one pound each of butter, sugar, eggs, and flour. Over time, bakers have added their twists, like sour cream, to enhance its texture and flavor. Despite these variations, the recipe remains simple and easy to follow.

Its signature moistness and slightly tangy flavor set sour cream pound cake apart. The sour cream acts as a tenderizer, breaking down the gluten in the flour and resulting in a cake that practically melts in your mouth. Its dense yet airy crumb makes it the perfect base for toppings like fresh berries, whipped cream, or a simple glaze.

The History of Pound Cake

Poundcakes have a rich history dating back to the 18th century in Europe. Its name comes from its original proportions, which were easy to remember: one pound each of butter, sugar, eggs, and flour. While the original recipe was straightforward, it often resulted in a dense and heavy cake.

As baking techniques evolved, so did the recipe. By the 19th century, bakers began adding leavening agents like baking powder and introducing ingredients like sour cream, milk, and vanilla extract to create lighter, more flavorful versions. Sour cream pound cake emerged as a favorite, particularly in the southern United States, where it remains a staple dessert.

Tools and Equipment You’ll Need

The right tools and equipment can make all the difference when baking a sour cream pound cake. From mixing to baking, these items ensure your cake turns out perfectly every time.

Essential Kitchen Gear

• Mixing Bowls: Large and medium-sized bowls combine wet and dry ingredients.
• Electric Mixer: A stand or hand mixer is essential for creaming butter and sugar to the perfect fluffy consistency.
• Measuring Cups and Spoons: Accurate measurements are key to baking success. Use dry measuring cups for flour and sugar and liquid measuring cups for sour cream and vanilla extract.
• Rubber Spatula: This tool scrapes down the sides of the bowl to ensure that all ingredients are well incorporated.
• Bundt Pan or Loaf Pan: A well-greased and floured bundt pan is the traditional choice for pound cake, but loaf pans also work well.
• Cooling Rack: Allows the cake to cool evenly after baking, preventing a soggy bottom.
• Toothpicks or Cake Tester: To check for doneness without overbaking.

Kitchen Scale (Optional): For precise ingredient measurements, especially flour, to avoid dense cakes.

Why Sour Cream is the Star Ingredient

Sour cream is the unsung hero of this pound cake recipe. Its high-fat content adds richness, while its acidity tenderizes the gluten in the flour, resulting in a softer crumb. Also, sour cream helps retain moisture, ensuring the cake stays fresh for days.

Sour cream’s subtle tang balances the cake’s sweetness, creating a more complex and satisfying flavor. Thus, it is an indispensable ingredient for achieving the perfect pound cake.

Essential Ingredients for Sour Cream Pound Cake

To create the perfect sour cream pound cake, you’ll need the following ingredients:

• Butter: Use unsalted, high-quality butter for a rich flavor.
• Sugar: Granulated sugar works best for sweetness and structure.
• Eggs: Room-temperature eggs ensure better emulsification.
• Sour Cream: Opt for full-fat sour cream for the best results.
• Flour: All-purpose flour is ideal, but cake flour can also be used for a finer texture.
• Vanilla Extract: A splash of vanilla enhances the overall flavor.
• Baking Powder: This leavening agent ensures the cake rises perfectly.

Each ingredient plays a crucial role in the final product, so it is important to measure accurately and use high-quality components.

Step-by-Step Recipe for Sour Cream Pound Cake

Ingredients:

• 1 cup unsalted butter, softened
• 2 ¾ cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream
• 2 teaspoons vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C) and grease a bundt or loaf pan.
2. Cream the butter and sugar until light and fluffy in a large mixing bowl.
3. Add eggs one at a time, mixing well after each addition.
4. Whisk the flour, baking powder, and salt in a separate bowl.
5. Add the dry ingredients to the wet mixture, alternating with sour cream. Begin and end with the dry ingredients.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 70-80 minutes or until a toothpick inserted into the center comes clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips for Perfecting Your Pound Cake

• Always use room-temperature ingredients for better mixing.
• Don’t overmix the batter; this can make the cake dense.
• Grease your pan thoroughly to prevent sticking.
• Allow the cake to cool completely before slicing for cleaner cuts.

Creative Variations of Sour Cream Pound Cake

While the classic sour cream pound cake is a sure crowd-pleaser, there’s no limit to the creative variations you can explore. Add a burst of citrus with lemon zest or a hint of nuttiness with almond extract. For a chocolatey twist, consider incorporating cocoa powder. You can even elevate the cake’s presentation by swirling in fruit preserves or drizzling a simple glaze made from powdered sugar and milk. The possibilities are endless, and the results are always delicious.

How to Serve Sour Cream Pound Cake

Sour cream pound cake is incredibly versatile. Serve it plain for a comforting snack, or dress it up with fresh berries and whipped cream for a more elegant dessert. It also pairs beautifully with coffee or tea, making it a delightful treat for brunch or afternoon gatherings.

Tips & Variations

Sour cream pound cake is a classic recipe, but that doesn’t mean you can’t add your creative twist or improve the process with a few helpful tips. Here’s how to take your sour cream pound cake to the next level:

Add a simple glaze, powdered sugar dusting, or fresh fruit for a decorative and flavorful finish.

Use High-Quality Ingredients: The simplicity of pound cake means every ingredient shines. Choose premium butter, pure vanilla extract, and fresh sour cream for the best results.

Room-Temperature Ingredients: Before mixing, ensure that your butter, eggs, and sour cream are at room temperature. This will provide a smooth batter and even baking.

Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can result in a dense cake.

Grease the Pan Properly: Use butter or non-stick spray to coat your pan thoroughly, ensuring the cake releases cleanly. After greasing, dust the pan with flour for added protection.

Add Flavor Enhancers: Boost the flavor with lemon or orange zest, almond extract, or a pinch of cinnamon. These subtle additions can elevate the overall taste.

Try a Marble Effect: For a fun variation, swirl chocolate or fruit puree into the batter before baking.

Proper Storage

Storing sour cream pound cake correctly ensures it stays fresh and delicious for days. Whether you enjoy it immediately or save it for later, here are the best storage methods to maintain its moist texture and rich flavor.

Refrigeration

To store your sour cream pound cake in the refrigerator:

1. Wrap It Well: Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.
2. Use an Airtight Container: Place the wrapped cake in an airtight container for extra protection.
3. Storage Duration: Refrigerated pound cake can last up to 7 days. To restore its soft texture, let it sit at room temperature for about 20-30 minutes before serving.

Freezing

Sour cream pound cake freezes beautifully, making it an excellent make-ahead dessert. Here’s how to do it:

1. Cool Completely: Ensure the cake has cooled to room temperature before freezing.
2. Slice for Convenience: Consider slicing the cake into individual portions before freezing. This makes it easier to thaw and serve only what you need.
3. Wrap Securely: Wrap the cake or individual slices in plastic wrap, then a layer of aluminum foil. This double layer prevents freezer burn.
4. Label and Date: Write the freezing date on the foil to keep track.
5. Freezing Duration: The cake can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.

How to Reheat Sour Cream Pound Cake Recipe

Reheating sour cream pound cake can bring back its soft, moist texture and enhance its flavor. Whether you’ve stored it in the fridge or freezer, here’s how to warm it up for the best results:

1. Microwave Method:
   
   • Place a slice of pound cake on a microwave-safe plate.
   • Heat on medium power for 10-15 seconds. Avoid overheating, as this can dry out the cake.
   • Cover the slice with a damp paper towel to retain moisture during reheating.
2. Oven Method:
   
   • Preheat your oven to 300°F (150°C).
   • Wrap the cake or slices in aluminum foil to prevent drying.
   • Heat for 10-15 minutes or until the cake is warm.
3. Toaster Oven Method:
   
   • Place a slice in the toaster oven at a low temperature (around 300°F).
   • Heat for about 5-7 minutes.
4. Serve Warm with Toppings:
   
   • Once reheated, consider adding a dollop of whipped cream, a drizzle of chocolate sauce, or a scoop of vanilla ice cream to make it extra indulgent.

With these storage and reheating tips, you can enjoy your sour cream pound cake at its best, whether fresh out of the oven or saved for later!

Craving More Sweet Treats? Try These Recipes!

• The Ultimate Guide to Perfect Red Velvet Cupcake
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• Master the Art of Irresistible Woolworth Cheesecake Perfection
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WANT TO SAVE THIS RECIPE?

If you’re as excited about this sour cream pound cake recipe as we are, don’t forget to save it for future baking adventures! Whether you’re a seasoned baker or a beginner, having this recipe handy will ensure you can whip up this delicious dessert whenever the craving strikes.

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Sour Cream Pound Cake

Sour cream pound cake is a classic dessert known for its rich, buttery flavor and moist, tender crumb. This cake perfectly balances sweetness and texture and is made with simple ingredients like butter, sugar, eggs, flour, and sour cream. The sour cream enhances the cake’s moisture and adds a subtle tang that elevates its flavor. Ideal for any occasion, sour cream pound cake can be served plain, dusted with powdered sugar, or paired with toppings like fresh berries, whipped cream, or a drizzle of glaze. Its timeless appeal and versatility make it a favorite in kitchens everywhere

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 4 People

Calories 320 kcal

Equipment

• Mixing Bowls  Large and medium-sized bowls combine wet and dry ingredients.
• Electric Mixer A stand or hand mixer is essential for creaming butter and sugar to the perfect fluffy consistency.
• Measuring Cups and Spoons Accurate measurements are key to baking success. Use dry measuring cups for flour and sugar and liquid measuring cups for sour cream and vanilla extract.
• Rubber Spatul This tool scrapes down the sides of the bowl to ensure that all ingredients are well incorporated.
• Bundt Pan or Loaf Pan A well-greased and floured bundt pan is the traditional choice for pound cake, but loaf pans also work well.
• Cooling rack Allows the cake to cool evenly after baking, preventing a soggy bottom.
• Toothpicks or Cake Tester To check for doneness without overbaking.
• Kitchen Scale For precise ingredient measurements, especially flour, to avoid dense cakes.

Ingredients

  

• 1 cup  unsalted butter, softened
• 2 ¾ cups granulated sugar
• 6  large eggs, room temperature
• 3 cups all-purpose flour
• ½ teaspoon  baking powder
• ½ teaspoon  salt
• 1 cup sour cream
• 2 teaspoons  vanilla extract

Instructions

 

• Preheat your oven to 325°F (165°C) and grease a bundt or loaf pan.
• Cream the butter and sugar until light and fluffy in a large mixing bowl.
• Add eggs one at a time, mixing well after each addition.
• Whisk the flour, baking powder, and salt in a separate bowl.
• Add the dry ingredients to the wet mixture, alternating with sour cream. Begin and end with the dry ingredients.
• Stir in the vanilla extract.
• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 70-80 minutes or until a toothpick inserted into the center comes clean.
• Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• Room Temperature Ingredients: Always bring your butter, eggs, and sour cream to room temperature before starting. This ensures a smooth batter and even baking.
• Don’t Rush the Creaming Process: Creaming butter and sugar until light and fluffy is crucial for the cake’s texture. Take your time with this step.
• Use Full-Fat Sour Cream: This recipe works best with full-fat sour cream, contributing to the cake’s rich and moist texture.

Keyword Sour Cream Pound Cake

Nutrition Info

Here’s a quick breakdown of the nutritional information for one serving (based on a 12-slice cake):

• Calories: 320
• Fat: 15g
• Carbohydrates: 42g
• Protein: 4g
• Cholesterol: 75mg
• Sodium: 180mg

Note: Nutritional values may vary based on ingredient brands and serving sizes.

Frequently Asked Questions

Conclusion

Sour cream pound cake is a dessert that perfectly balances simplicity and sophistication. Its rich, buttery flavor and moist, tender crumb make it a timeless favorite for any occasion. This cake will impress if you serve it plain, dress it up with toppings, or enjoy it with your morning coffee. By following this guide, you’ll not only master the art of baking a perfect sour cream pound cake but also create a dessert that will be cherished by friends and family alike.

So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of heaven. Happy baking!