Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sour Cream Pound Cake

  • Author: admin
  • Total Time: 1 hour 15 minutes to 1 hour 25 minutes
  • Yield: 10 to 12 servings 1x
  • Diet: Gluten Free

Description

Sour Cream Pound Cake is a classic dessert known for its incredibly moist texture and rich, tangy flavor from sour cream. This easy-to-make cake combines simple pantry ingredients into a tender, flavorful treat that stays fresh for days. Perfect for gatherings or everyday indulgence, it can be customized with various additions like lemon zest, chocolate swirl, or berries.

Ingredients

Scale

Main Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 3 cups all-purpose flour, sifted
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions

  1. Prepare Your Ingredients: Measure and set out all ingredients at room temperature, especially butter, sour cream, and eggs, to ensure smooth mixing and a tender crumb.
  2. Cream Butter and Sugar: Beat butter and sugar together until light and fluffy, incorporating air to create a lighter texture in your pound cake.
  3. Add Eggs One at a Time: Incorporate eggs slowly, beating well after each addition to keep the batter smooth and prevent it from curdling or separating.
  4. Mix in Sour Cream and Vanilla: Gently blend in sour cream and vanilla extract, which add moisture and enhance flavor without deflating the batter.
  5. Sift and Fold in Dry Ingredients: Sift together the flour, baking powder, and salt, then carefully fold into the wet mixture to maintain airiness while combining all components evenly.
  6. Bake: Pour the batter into a greased and floured loaf or bundt pan, then bake at 325°F (163°C) for about 60 to 70 minutes, or until a toothpick inserted comes out clean, ensuring a perfectly cooked interior.
  7. Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack, which helps it set properly and makes slicing easier.

Notes

  • Room Temperature Ingredients: Using room temperature butter, eggs, and sour cream ensures smoother batter and better rise.
  • Don’t Overmix: Fold in the flour gently to avoid developing gluten, which can make the cake tough.
  • Use Fresh Baking Powder: Ensure your leavening is fresh for optimal rise and texture.
  • Prep the Pan Thoroughly: Greasing and flouring your pan helps the cake release cleanly and keeps its beautiful shape intact.
  • Test Early: Start checking the cake 5-10 minutes before the suggested baking time to avoid overbaking and drying out the cake.
  • Prep Time: 15 minutes
  • Cook Time: 60 to 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 100mg

Keywords: Sour Cream Pound Cake, Moist Pound Cake, Classic Pound Cake, Tangy Cake, Easy Dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dishesbyme.com/sour-cream-pound-cake/