Attention all cake lovers! I have a delicious recipe for you. Get ready to indulge in the rich and moist sour cream pound cake! The aroma of this pound cake will make your mouth water and your senses tingle. Are you thinking that baking a cake from scratch is not easy? Worry not, this recipe is simple even for beginners.
This mouth-watering Sour Cream Pound Cake recipe combines unsalted butter, sour cream and eggs to create a flavorful and tender crumb. Every bite is like heaven exploding in your mouth. And who doesn’t love the smell of freshly baked cakes wafting through their home?
What’s more, the recipe has just the perfect sweetness – not too much, not too less – and is versatile enough to be enjoyed as it is or paired with some fresh fruits, whipped cream or a chocolate glaze on top. Moreover, you can make some minor adjustments to personalize it to your liking.
So what are you waiting for? Break out your mixing bowls and preheat your oven, because this sour cream pound cake will soon become your new favorite dessert!
Why You’ll Love This Recipe
Are you searching for a cake recipe that’s easy to make from scratch and delivers an explosion of flavors in every bite? Look no further than this Sour Cream Pound Cake Recipe. Trust me; once you take a bite of this cake, you won’t be able to resist its moist and irresistible texture, tangy flavor, and aromatic scent.
What sets this cake apart from other pound cakes available out there is its key ingredient, the sour cream. The addition of sour cream makes the cake moist and tender while giving it a slightly tangy flavor that creates a perfect balance with the sweetness of the cake. The use of cake flour instead of all-purpose flour also contributes to its fine-textured crumb.
One of the best things about this Sour Cream Pound Cake Recipe is that it’s versatile and can be customized to suit your taste preferences. You can add chocolate chips or blueberries to the batter to give it extra sweetness and flavor. Or sprinkle some powdered sugar on top before serving it as an elegant dessert for any special occasion.
And let’s not forget how easy it is to make! With just a handful of ingredients, you can bake a delicious cake in no time, making it a perfect recipe for last-minute dinner parties or anytime sweet cravings. So get ready to impress your family and friends by baking this showstopping Sour Cream Pound Cake Recipe. Trust me; you won’t regret it!
Here are all the ingredients you’ll need to make a delicious Sour Cream Pound Cake. Don’t worry, these are all simple and easy to find in your local grocery store or pantry.
- 3 cups granulated sugar
- 1 1/2 cups unsalted butter, softened
- 6 large eggs, room temperature
- 1 cup sour cream
- 1 1/2 teaspoons pure vanilla extract
- 3 cups cake flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Note that all ingredients should be at room temperature unless stated otherwise. Gather your ingredients and let’s get started on making this delicious Sour Cream Pound Cake!
The Recipe How-To
Cream it up!
Alright, now down to the nitty-gritty. Let’s start the baking process for this delightful Sour Cream Pound Cake Recipe!
First things first, make sure your unsalted butter and eggs are at room temperature before we begin.
With that said, preheat the oven to 350°F/175°C and while it gets all warmed up, cream together 3 cups granulated sugar and 1 cup unsalted butter. Beat that mixture until it’s light and creamy. This should take about 7-8 minutes.
Once the butter and sugar are creamed up to perfect velvety textures, add in the eggs one at a time. Don’t try to rush things here, let each egg mix thoroughly into the mixture before adding another one.
Pro tip: For extra fluffy cakes, make sure your eggs are at room temperature before adding them.
Sour It Up
Now let’s add in a cup of sour cream. Mix it until it is fully incorporated into the batter.
Here comes the dry ingredients part: add in 3 cups of cake flour, a ½ teaspoon of baking soda, and a ¼ teaspoon salt.
Make sure you sift the cake flour before adding in it. Sifting adds air to the flour which makes for lighter cakes.
Mix all your dry ingredients into your wet sour cream mixture until everything is nicely blended together.
When everything is mixed evenly, scrape down the sides of your bowl with a spatula.
Pour your batter into a bundt pan that has been generously greased with butter and dusted with flour to prevent any sticking prevention.
Bake it in preheated oven for 60-70 minutes or until the toothpick comes out clean after poking it.
After letting it cool for some time, turn over cake onto plate and sprinkle it with powdered sugar on top.
And voila! Your homemade Sour Cream Pound Cake is ready to be enjoyed by all!
Substitutions and Variations
Cooking is an art, and making substitutions and variations to a recipe is like adding your own unique touch of creativity to it. There are several ways you can modify this Sour Cream Pound Cake Recipe to suit your fancy.
One variation is the use of different types of flour, such as whole wheat flour or almond flour, instead of cake flour. However, keep in mind that using a different type of flour can alter the texture and taste of the cake.
For those who love chocolate, try adding ½ cup of cocoa powder to the batter to make a delicious chocolate sour cream cake. Another way to add a little decadence to this recipe is by drizzling some chocolate glaze over the cooked cake.
If you want a fruity twist, add ½ cup of blueberries or diced strawberries into the batter for a delicious berry sour cream cake. You could also swap out the vanilla extract for other flavors such as almond extract or lemon extract for a different taste experience.
For those avoiding dairy, you can experiment with using vegan butter or coconut oil in place of unsalted butter and vegan sour cream in place of regular sour cream.
Another variation you can make is turning this pound cake recipe into a Bundt cake. Simply pour the batter into a greased and floured Bundt pan instead of a loaf pan and bake at the same temperature until fully cooked.
In summary, be bold and adventurous with this versatile Sour Cream Pound Cake Recipe by making some substitutions and trying out variations to create an entirely new treat that will leave everyone wondering how you made it so delicious.
Serving and Pairing
Now that you’ve baked the perfect sour cream pound cake, it’s time to think about how to serve and pair it. This cake is versatile, making it an excellent choice for all kinds of occasions.
One serving suggestion is to dust the top with some powdered sugar, which not only adds a touch of sweetness but also makes the cake look more appetizing. Another excellent option is to serve the cake with fresh berries or whipped cream, creating a dessert that’s both visually appealing and irresistibly delicious.
If you’re feeling more adventurous, try dressing up your sour cream pound cake with a chocolate glaze or blueberry compote. The rich cocoa flavor of the glaze pairs well with the slightly tangy taste of the sour cream, while blueberries add a burst of sweetness and color.
For a more indulgent treat, top slices of sour cream pound cake with some cream cheese frosting, creating a decadent dessert that’s perfect for special occasions. Alternatively, enjoy a slice of warm cake with a scoop of vanilla ice cream or whipped cream, allowing the two flavors and textures to complement each other perfectly.
No matter how you choose to serve your sour cream pound cake, it’s sure to delight your taste buds and impress your guests alike.
Make-Ahead, Storing and Reheating
One of the best things about a sour cream pound cake is how well it stores and reheats. This moist and dense cake can be made ahead of time for special occasions or baked on a lazy afternoon for indulgent snacking throughout the week.
To make ahead, simply wrap the cooled cake tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days. For longer storage, it can be frozen for up to 3 months. When ready to serve, thaw the cake in the refrigerator overnight before slicing and warming as desired.
To reheat, slice a portion of cake and place it on a microwave-safe plate. Heat it in the microwave on medium power for 15-20 seconds per slice, or until warmed through. Alternatively, preheat your oven to 350°F (180°C), place the sliced cake on a baking sheet, and bake for 10-12 minutes, or until heated through.
When reheating a whole cake from the refrigerator or freezer, let it come to room temperature first before placing it in a preheated oven at 350°F (180°C). Bake for 10-15 minutes or until warm and softened.
If you find yourself with leftover slices that have gone stale, don’t give up on them just yet! A quick buttering and toasting will give your day-old pound cake new life. Simply heat up a skillet over medium-high heat, butter both sides of each slice, and toast for 1-2 minutes per side until golden brown and warmed through.
Remember that while storing and reheating is handy, nothing beats freshly baked sour cream pound cake right out of the oven. So go ahead and indulge in this delectable classic any time you want!
Tips for Perfect Results
As a baker, I understand the importance of following a recipe to the letter if you want perfect results every time. Nevertheless, even with precise measurements and methods, it can still happen that your sour cream pound cake doesn’t turn out as you expect. Here are some tips that I have learned over years of baking that will help ensure that your sour cream pound cake is perfect every time.
Firstly, make sure all of your ingredients are at room temperature before you begin. The unsalted butter should be softened but not melted, and the eggs should be at room temperature. When the ingredients are at room temperature, they mix better, resulting in a smoother batter making the baking process easier.
Secondly, always sift your dry ingredients together. Cake flour tends to clump up quickly which can create lumps in your final product. Also, adding too much flour to the mixture creates a tough cake. Always measure accurately and sift thoroughly to remove any lumps and incorporate air into the mixture.
Next, avoid opening the oven door to check on your cake as this can cause it to fall or collapse from the change in temperature. A common mistake when baking any kind of cake is opening the oven door too soon or too many times before the baking is completed.
Finally, let your sour cream pound cake cool completely before slicing into it. This allows for any steam trapped inside to escape and helps keep its texture intact. Add a sprinkle of powdered sugar to add an extra layer of sweetness or glaze it with chocolate sour cream for some extra oomph.
If you follow these tips closely and precisely measure all of your ingredients carefully, then there’s no reason why you shouldn’t end up with a perfect sour cream pound cake on each attempt!
Now that we have covered all the necessary details for making the perfect sour cream pound cake, it’s time to address some commonly asked questions. From ingredient substitutions to troubleshooting potential issues, we’ve got you covered. Take a look at our FAQ section below for some helpful tips and tricks.
What does putting sour cream in a cake do?
According to Wilk, sour cream is a dairy product known for containing high levels of fat, making it an ideal ingredient for enhancing the moistness and richness of baked goods. This is due to the fact that any form of fat used in baking (such as butter, lard or cream) can reduce the length of gluten strands, which ultimately results in baked goods that have a softer and more delicate texture.
What happens when you add sour cream to cake mix?
Sour cream can serve as a helpful ingredient when baking a cake as it can assist in thickening the batter and providing added moisture. Moreover, including sour cream in your cake recipe can enhance the richness due to its high-fat content. If you’re looking to use sour cream in your cake recipe, consider starting with about 1 cup, as suggested by baking expert Liv for Cake.
What’s the difference between a pound cake and a bundt cake?
When it comes to cakes, there’s often confusion about the difference between a pound cake and a bundt cake. A bundt cake simply refers to any cake that is baked in a bundt pan, which gives it a distinct ring shape. On the other hand, pound cakes have a denser, richer texture and are made with equal parts butter, sugar, eggs, and flour – traditionally, with each ingredient weighing one pound.
Why did my sour cream pound cake fall?
It’s important to be precise with the ingredients when baking a cake. Too much sugar or leavening can cause the cake to collapse, while an excess of flour can leave it dry and tough. I highly recommend using an oven thermometer to ensure that your oven is at the correct temperature and that your cake bakes evenly.
In conclusion, this sour cream pound cake recipe is truly a crowd-pleaser and a must-try for all baking enthusiasts. With simple ingredients that everyone has in their pantry, this recipe is easy to follow, yet it produces a rich and moist cake that will have your taste buds dancing.
From the creamy texture of the sour cream to the aromatic vanilla extract and soft butter, every bite of this cake is pure joy. Whether you’re serving it as a dessert or gifting it to a friend or loved one, this sour cream pound cake is sure to impress.
With the tips and tricks provided in this article, you’ll be well-equipped to make the perfect sour cream pound cake every time. So, what are you waiting for? Grab your apron and start baking now!
As pastry chef Christina Tosi once said, “There’s nothing better than a homemade pound cake.” And with this easy-to-follow recipe, you’ll be able to create a moist and delicious sour cream pound cake that your friends and family will rave about for years to come.
So go ahead and give it a try. You never know – this might just become your new go-to recipe!
Sour Cream Pound Cake Recipe
- 3 cups cake flour, sifted, spooned in & leveled
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup unsalted butter, slightly firm (2 sticks)
- 2 1/4 cups superfine sugar
- 6 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- powdered sugar, optional for dusting
- Position rack in lower third of oven and preheat to 325ºF.
- Generously butter a 10-inch angel food cake pan, line the bottom with baking parchment, then butter parchment and set aside.
- In a large bowl, thoroughly whisk together the flour, salt and baking soda; set aside.
- Cut butter into 1-inch pieces and place in the bowl of an electric mixer fitted with a paddle attachment.
- Mix on medium speed until smooth and lightened in color, about 2 minutes.
- Add the sugar, 1 to 2 tablespoons at a time, taking 8-10 minutes.
- Blend in eggs, 1 at a time, beating thoroughly after each addition. Scrape down side of bowl as needed.
- Add vanilla.
- Reduce mixer speed to low and add the dry ingredients alternately with the sour cream (dividing the flour mixture into four parts and the sour cream into three parts, beginning and ending with the flour).
- Scrape down the side of the bowl again.
- Spoon the batter into the prepared pan and smooth the top with the back of a large soup spoon.
- Bake for 70-75 minutes. The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted deeply in the center come out clean.
- COOLING: Remove from oven and let stand on a cooling rack for 20 to 25 minutes. Holding the tube, lift cake from outer ring and place it on the cooling rack, letting it stand for another 20 to 30 minutes. Cover the cake with a cooling rack, invert, and carefully lift off the tube section of the pan and the parchment paper. Cover with another rack and turn cake, top side up, to finish cooling.
- Dust with powdered sugar before serving, if desired.
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.