Sour Cream Pound Cake a Classic Comfort Food
Looking for a delicious dessert recipe that is easy to make? Try this mouth-watering sour cream pound cake recipe that is sure to satisfy your sweet tooth!
Sour cream pound cake is a classic dessert that has been enjoyed for generations. It’s dense, buttery, and has a rich and vanilla flavor that makes it the perfect dessert for any occasion.
Whether you’re new to baking or an old pro this simple cake recipe is sure to become a family favorite. So grab your baking bowl and get ready to create a cake that is both simple and sublime!
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Ingredients You’ll Need
- Flour – Make sure to sift your all-purpose flour when you’re measuring it out.
- Baking Soda – this is the leavening agent in this recipe.
- Butter – I always use salted butter for this recipe. Make sure it comes to room temperature before adding to the batter.
- Sugar – White granulated sweetens this cake.
- Eggs – You’ll use 6 large eggs for the cake batter. For the best results bring them to room temp before adding.
- Sour Cream – This gives the pound cake it’s moist, slightly tangy texture and flavor.
- Vanilla – A little vanilla extract gives the cake added flavor.
Step 1 – Prepare oven. Preheat oven to 325 degrees F.
Step 2 – Prepare the bundt pan. Rub butter all over the inside of the bundt pan making sure to get into all the crevices. Add a small amount of flour and tap it around the pan so it sticks to the butter lightly coating the pan. Tap out the excess flour.
Step 3 – Dry Ingredients. In a large bowl sift together the flour, baking soda, and salt.
Step 4 – Cream. In the bowl of your mixer add butter and sugar. Cream together until light and fluffy.
Step 5 – Eggs. As you continue to mix the butter and sugar together add the eggs one at a time, making sure each egg is fully combined before adding the next egg.
Step 6 – Add dry ingredients. Once the eggs are combined add the flour mixture ½ cup at a time alternating with the sour cream until everything is completely combined.
Step 7 – Flavor. Add the vanilla and finish mixing everything together.
Step 8 – Prepare batter. Pour the cake batter into a greased and floured bundt pan.
Step 9 – Bake. Bake at 325 degrees F for 1 hour and 20 minutes or until a toothpick stuck in the center comes out clean.
Step 10 – Cool and serve. Let the cake cool for about 10 minutes and then turn it out onto a cutting board. Let the cake cool completely then slice and serve.
- Use melted butter to grease the inside of your bundt pan and then lightly dust it with flour. This will ensure that your sour cream pound cake comes out easily.
- Be sure to use room temperature ingredients, as this will help ensure that the cake has the right texture.
- Don’t overmix the batter, as this can result in a tough cake.
- Use a toothpick to test for doneness – if it comes out clean, the cake is ready!
- If the top of the cake is browning too quickly, you can cover it with aluminum foil for the last 15-20 minutes of baking.
When to Serve It
Bring it to a summer BBQ and top it with fresh summer strawberries, blackberries, or peaches or drizzle some homemade strawberry sauce on top or spoon a little lemon curd on a slice.
Serve it with a tall glass of peach iced tea and a scoop of vanilla ice cream for the ultimate dessert!
Sour Cream Pound Cake FAQs:
Yes, you can make sour cream pound cake in a loaf pan. Simply adjust the baking time accordingly. It will take longer to bake in a loaf pan than in a bundt pan, so check the cake’s doneness with a toothpick frequently after the 1 hour mark.
While sour cream is an essential ingredient in sour cream pound cake, you can substitute it with plain Greek yogurt or buttermilk if you don’t have sour cream on hand. However, keep in mind that the texture and flavor of the cake may be slightly different.
Absolutely! Sour cream pound cake is a great base for adding other flavors or mix-ins. Some popular additions include lemon zest, berries, chocolate chips, or nuts. Just be sure to adjust the recipe accordingly, as too much extra moisture or weight can affect the texture of the cake.
Sour cream is often added to cake recipes to enhance the texture and flavor of the cake. The acidity of the sour cream helps to tenderize the cake and create a moist crumb. It also adds a slight tanginess to the flavor of the cake that complements sweet and rich ingredients, like butter and sugar.
In the case of sour cream pound cake, adding sour cream to the batter creates a rich and dense cake that is both moist and tender. The sour cream also helps to balance out the sweetness of the cake, making it a perfect dessert for those who prefer a less sugary treat.
If your pound cake rises and then falls, it’s usually due to one of two reasons: either the cake was underbaked or the batter was overmixed.
If the cake is underbaked, the center of the cake will not be fully set when it is removed from the oven. This can cause the cake to rise and then fall as it cools and the center collapses. To avoid this issue, make sure to bake your cake for the full recommended time and test it for doneness with a toothpick or cake tester before removing it from the oven.
Overmixing the batter can also cause a pound cake to rise and then fall. When the batter is overmixed, it incorporates too much air and can cause the cake to rise excessively in the oven. As the cake cools, the structure of the cake collapses and it can fall in the center. To avoid overmixing, be sure to mix the ingredients until just combined and stop as soon as there are no lumps in the batter.
Other factors, such as using expired baking powder or baking soda or opening the oven door during baking, can also cause a pound cake to rise and then fall. So be sure to follow the recipe instructions carefully and avoid common baking mistakes.
How to Store It
You can store sour cream pound cake in an airtight container at room temperature for up to 3 days. After that, it’s best to store it in the fridge for up to a week. You can also freeze the cake for up to 3 months.
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Sour Cream Pound Cake
- 3 cups Flour, sifted
- 1/4 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Butter, room temperature
- 3 cups Sugar, granulated
- 6 Eggs
- 8 ounces Sour Cream
- 2 teaspoons Vanilla
- Preheat oven to 325 degrees F.
- In a large bowl sift together the flour, baking soda, and salt.
- In the bowl of your mixer add butter and sugar. Cream together until light and fluffy.
- As you continue to mix add the eggs one at a time, making sure each egg is fully combined before adding the next egg.
- Once the eggs are combined add the flour mixture ½ cup at a time alternating with the sour cream until everything is completely combined.
- Add the vanilla and finish mixing everything together.
- Pour the cake batter into a greased and floured bundt pan.
- Bake at 325 degrees F for 1 hour and 20 minutes or until a toothpick stuck in the center comes out clean.
- Let the cake cool for about 10 minutes and then turn it out onto a cutting board. Let the cake cool completely.