Sour Cream Pound Cake
This sour cream pound cake is a classic dessert that brings back the warm nostalgia of homemade goodness. With a rich and buttery flavor, this sour cream pound cake is perfectly balanced by the subtle tang of sour cream, resulting in a dense yet soft texture that melts in your mouth. Whether you’re an experienced baker or just starting, this recipe is straightforward and yields impressive results every time.
You’ll love sour cream pound cake for its simplicity, versatility, and the way it fills your home with the delightful aroma of vanilla and butter. Ideal for breakfast with coffee, a simple afternoon snack, or an elegant dessert topped with fresh berries, this pound cake is perfect for any occasion. Its versatility makes it a staple that can effortlessly transition from casual gatherings to festive celebrations
Ingredients Breakdown
This recipe uses simple, pantry-staple ingredients that work together to create an indulgent treat. The all-purpose flour provides the cake’s structure, while the baking soda and cream of tartar act as leavening agents, giving the cake a slight lift without compromising its dense texture. Salt is a crucial ingredient, enhancing the flavors without making the cake taste salty.
The star of the show, salted butter, adds richness and moisture, ensuring every bite is tender and buttery. Granulated sugar sweetens the cake and helps in creating a tender crumb. Eggs contribute to the cake’s structure and stability while adding richness. Sour cream not only keeps the cake moist but also imparts a slight tang that balances the sweetness. Vanilla extract rounds out the flavors with its warm, aromatic notes.
Substitution Tips: If you don’t have salted butter, you can use unsalted butter and add an extra pinch of salt to the dry ingredients. For those watching their sugar intake, a cup-for-cup sugar substitute can be used, but be aware that this may slightly alter the cake’s texture. Plain Greek yogurt can replace sour cream for a slightly lighter version with the same creamy texture. The optional toppings, such as whipped cream, fresh berries, or a sprig of mint, elevate this cake from everyday to extraordinary, allowing you to personalize each serving.
Step-by-Step Baking Instructions
To start, preheat your oven to 325°F and prepare your Bundt pan. A well-greased and floured pan is key to ensuring the cake releases smoothly after baking; any non-stick spray with flour will work, or you can brush the pan with melted butter and dust it with flour, tapping out the excess. For the batter, beat the butter and sugar until they are light and fluffy, a process that incorporates air into the mixture and contributes to the cake’s tender crumb. Add the eggs one at a time, making sure each egg is fully blended before adding the next. This method helps the batter stay emulsified and prevents it from curdling.
Next, stir in the sour cream and vanilla extract, which will give the cake its distinct, tangy flavor and moist texture. Sift the dry ingredients flour, baking soda, cream of tartar, and salt before adding them to the wet mixture. This step ensures there are no lumps and evenly distributes the leavening agents, contributing to a uniform rise.
When incorporating the flour mixture, mix just until combined; overmixing can lead to a tough cake. Pour the batter into the prepared pan, smoothing the top for an even bake. The cake will bake for 70 to 80 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, the cake is ready. Allow the cake to cool in the pan for about 20 minutes to set its structure before carefully turning it out onto a wire rack to cool completely.
Recipe Tips & Frequently Asked Questions
- How to Achieve a Moist and Tender Pound Cake: Use room-temperature ingredients to ensure they blend seamlessly.
- Tricks for Preventing a Stuck Cake: Grease and flour your pan generously; non-stick Bundt pans are ideal for easy release.
- Adjusting Baking Time for Different Oven Types: Ovens can vary; if your cake browns too quickly, tent it with foil during the last 20 minutes of baking.
- Make-Ahead and Storage Tips: Store the cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- Can I Use Unsalted Butter Instead? Yes, add an extra 1/4 teaspoon of salt to the recipe.
- What’s the Best Way to Store This Cake? Keep it covered at room temperature or wrap it tightly in plastic wrap and freeze for up to three months.
- How Do I Know When the Cake Is Fully Baked? A toothpick should come out clean, and the edges will pull slightly away from the pan.
- Can I Freeze Sour Cream Pound Cake? Absolutely, wrap it well in plastic and foil before freezing.
What to Serve With This Recipe
This sour cream pound cake pairs beautifully with a wide array of sides and beverages. For a classic touch, serve it with a cup of hot coffee or tea. If you’re looking to enhance the cake’s flavor, fresh berries add a burst of color and a slight tartness that contrasts the sweetness of the cake. A dollop of whipped cream or a scoop of vanilla ice cream brings extra indulgence, creating a dessert that feels luxurious and satisfying. For a refreshing twist, add a sprig of mint or a drizzle of berry coulis, and you’ll have a restaurant-quality presentation that impresses.
This sour cream pound cake is not only delicious but a joy to bake, offering an opportunity to play with flavors and textures. With these tips and variations, you can make it your own, delighting family and friends with every slice.
Sour Cream Pound Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup 2 sticks salted butter, softened to room temperature
- 2 cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- Optional toppings: whipped cream fresh berries, ice cream, fresh mint
Instructions
- Preheat your oven to 325°F. Prepare a Bundt pan by generously greasing it and lightly coating it with flour; this will help prevent the cake from sticking.
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Blend in the sour cream and vanilla extract until smooth.
- In a separate bowl, sift together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring just until the batter comes together without overmixing.
- Pour the batter evenly into the prepared Bundt pan, smoothing the top if needed. Place in the preheated oven and bake for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 20 minutes before carefully turning it out onto a wire rack to cool completely. Once fully cooled, dust the top with powdered sugar. For an extra special presentation, serve slices with a dollop of whipped cream, fresh berries, a scoop of ice cream, or a sprig of fresh mint.