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
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.