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.
- Salt
- 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.
Want to change up the flavor? Try our lemon pound cake or cranberry orange bread for something a little different.
Instructions
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.
Tips
- 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
Pound cake is delicious any time but it’s especially awesome in the spring or summer. Make it as an Easter dessert or serve at your Mother’s Day brunch.
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
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Nutrition
Summer dessert for me is a pound cake in the box. I even put it my kids tiffin box. This one looks absolutely delicious. i also love that you used butter instead of margarine.
Yes!!! We will only use margarine as a last resort 🙂
Cake was fantastic. My only problem was I filled my 9 cup pan too full so it went over and onto my oven.
Pound cakes remind me of my grandmother! She used to make them all the time! Your pound cake looks so delicious and the texture is perfect! I would never have thought to make it in a bundt cake! I can’t wait to try your recipe to see if it tastes as heavenly as it looks!
Wow that cake is just beautiful. It just screams summer, right? I bet it’s perfect with afternoon coffee or tea. Now I’m so craving this.
Love an old fashioned pound cake inspired by grandma!! My grandmother put strawberry slices in the fridge too with a touch of sugar. That naturally draws out the juices! Such a great dessert for summer!
I bought too much sour cream recently so this looks like just the recipe to use up the leftovers! My mouth is watering just thinking about it!
Isn’t it amazing how our grandparents would bake in the summer, and so many of us don’t even want to turn on the stove when it’s hot outside? This pound cake looks delicious, and I love the idea of pairing it with strawberries. You’re right that this cake needs to be made with real butter. There’s nothing that compares to butter in a pound cake.
That looks so scrumptious! Love the idea of serving it with sliced strawberries!
A good pound cake is such a classic. I’ve been meaning to break out my bundt pan and this looks like a great way to use it!
My grandma used to do the same thing with sugar and strawberries. It’s the perfect accompaniment for desserts like this one. It looks absolutely beautiful!
This really is the perfect cake to make with any fresh fruits that are available for Summer. Looks so good!
Looks so moist, delicious and gorgeous!I will try this for our anniversary. Thanks.
That is such an interesting history behind the name pound cake! Love the wonderful buttery, rich taste and texture of a good pound cake, especially with fresh berries. Pinning to give this a try!
Made the pound cake today, and it is delicious. Crispy crust and soft inside. Not as dense as most pound cakes. Served it with strawberries and blueberries. Loved by all!
Carol, you’re making my mouth water! Glad it was delicious.
This cake is heavenly!!!!
This recipe is so simple and delicious!… I’ve been making it for years…my grandmother taught me to bake and I enjoy it…my little variation is to grate 2oranges set aside and take 2tsps is grated Orange add to the batter.then as cake is baking take the grated Orange peel and place in a sauce pot with 2tsps salt bring to a boil then simmer for 10 minutes…drain thru strainer place grated Orange back in pot with 1/4 c sugar orange juice bring to boil add squeeze lemon juice then another 1/4 c sugar simmer until thickens remove from heat and pour over hot cake!… absolutely delicious!