Name: Sour Cream Pound Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup butter (softened); 2 cups granulated sugar; 6 large eggs (room temperature); 4 teaspoons vanilla extract; 1 cup sour cream

There’s something so comforting about a classic Sour Cream Pound Cake. This delightful dessert is not just a treat for the taste buds but also a nostalgic journey back to simpler times, where every bite feels like a warm hug. The rich, buttery flavor combined with the tangy notes from the sour cream creates a moist, dense cake that is simply irresistible. Perfect for gatherings or a cozy evening at home, this cake is sure to impress family and friends alike. Whether enjoyed plain or dressed up with fresh fruit, it’s a versatile dessert that deserves a place in your recipe collection.

Why This Sour Cream Pound Cake Stands Out

What makes this Sour Cream Pound Cake truly special is its unique texture and flavor profile. The sour cream not only adds moisture but also enhances the cake’s richness, making every slice melt in your mouth. Unlike typical pound cakes, which can sometimes be overly sweet, this version strikes a perfect balance, allowing the buttery taste to shine through. Additionally, the use of high-quality vanilla extract elevates the flavor, making it a standout treat that pairs beautifully with a cup of coffee or tea.

What You’ll Need

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

Equipment at a Glance

Mixing bowls: For mixing ingredients.
Electric mixer: To cream the butter and sugar effectively.
Measuring cups and spoons: For accurate ingredient measurements.
Bundt pan: To shape the cake beautifully.
Cooling rack: For proper cooling after baking.

The Method for Sour Cream Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). This ensures that the cake bakes evenly.

Step 2: Prepare the Bundt Pan

Grease and flour your bundt pan thoroughly. This will help the cake release easily once baked.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.

Step 4: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy. This should take about 3-5 minutes.

Step 5: Add Eggs and Vanilla

Add the room temperature eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract, ensuring everything is well combined.

Step 6: Incorporate Dry Ingredients and Sour Cream

Gradually add the dry flour mixture to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.

Step 7: Pour and Bake

Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a cooling rack to cool completely.

Fresh Takes Through the Year

Top with fresh berries and a dusting of powdered sugar for a summer treat.
Drizzle with chocolate ganache for an indulgent twist.
Add lemon zest to the batter for a refreshing citrus flavor.
Serve with whipped cream and sliced strawberries for a delightful dessert.

Chef’s Notes

Ensure your butter is softened to room temperature for best results.
Using room temperature eggs helps to create a smoother batter.
For an extra touch, consider adding a pinch of nutmeg or cinnamon to the batter.
This cake can be made ahead of time and freezes well for up to three months.

Prep Ahead & Store

The Sour Cream Pound Cake can be prepared up to a day in advance. Once cooled, store it in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze. Thaw at room temperature before serving.

Ask & Learn

Can I use a different type of flour?

While all-purpose flour is recommended for the best texture, you can experiment with cake flour for a lighter cake, or even a gluten-free flour blend if necessary.

What can I substitute for sour cream?

If you don’t have sour cream on hand, you can use plain yogurt or a mixture of cream cheese and milk to achieve a similar tangy flavor and texture.

How do I know when my cake is done?

A toothpick inserted into the center of the cake should come out clean or with just a few moist crumbs attached. If it comes out wet with batter, the cake needs more time to bake.

Can I make this cake in advance?

Absolutely! This Sour Cream Pound Cake actually tastes better the day after it’s made, as the flavors have time to meld. Just store it properly to keep it fresh.

Bring It Home

As you bake this Sour Cream Pound Cake, let the enticing aroma fill your kitchen, inviting everyone to gather around. Whether it’s a cherished family recipe or a new favorite, this cake is bound to become a staple in your home. With each bite, you’ll experience the delightful blend of flavors and the moist, tender crumb that makes pound cake so beloved. So grab your ingredients, preheat that oven, and prepare for a slice of heaven that will warm your heart and satisfy your sweet tooth. Enjoy the baking process, and don’t forget to share your masterpiece with loved ones—they’ll be asking for seconds!