Health

Old Fashioned Sour Cream Pound Cake

admin 3 min read

Old-Fashioned Sour Cream Pound Cake

This classic Sour Cream Pound Cake is rich, buttery, and wonderfully moist, with a tender crumb and a subtle tang from the sour cream. It’s a comforting, old-fashioned dessert that pairs perfectly with coffee, tea, or a light drizzle of glaze.

Ingredients

Makes 12–16 servings

  • 1 cup unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • Optional: 1/2 teaspoon almond extract for extra flavor

Instructions

1. Prepare the Oven and Pan

  1. Preheat the oven to 325°F (165°C).
  2. Generously grease and flour a 10-inch bundt pan or tube pan, making sure to coat all the nooks and crannies to prevent sticking.

2. Cream the Butter and Sugar

  1. In a large mixing bowl, beat the softened butter and sugar together until the mixture is pale and fluffy, about 3–5 minutes.
  2. Add the eggs one at a time, beating well after each addition so the batter stays smooth and well combined.

3. Combine the Dry Ingredients

  1. In a separate bowl, sift together the flour, baking soda, and salt to remove any lumps and evenly distribute the leavening.

4. Bring the Batter Together

  1. Add the dry ingredients to the butter mixture in stages, alternating with the sour cream.
    • Begin with a portion of the flour mixture, then add some sour cream, and continue alternating, ending with the flour.
  2. Stir in the vanilla extract and, if desired, the almond extract. Mix just until everything is incorporated; avoid overmixing.

5. Bake the Cake

  1. Spoon or pour the batter evenly into the prepared pan, smoothing the top if needed.
  2. Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.

6. Cool and Serve

  1. Allow the cake to cool in the pan for 15 minutes.
  2. Carefully invert the cake onto a wire rack and let it cool completely.
  3. Slice and serve plain, or enjoy with whipped cream, fresh berries, or a light dusting of powdered sugar.

Optional Simple Glaze

For an easy, sweet finish:

Old Fashioned Sour Cream Pound Cake
  • 1 cup powdered sugar
  • 2–3 tablespoons milk or lemon juice

Whisk the powdered sugar with milk or lemon juice until smooth and pourable. Drizzle over the cooled cake and let it set before slicing.

Tips for the Best Pound Cake

  • Use room temperature ingredients: Butter, eggs, and sour cream should all be at room temperature for a smooth, even batter.
  • Avoid overmixing: Mix just until the ingredients are combined to keep the crumb tender and soft.
  • Choose a heavy pan: A sturdy bundt or tube pan promotes even baking and helps prevent over-browning.

Storage

  • At room temperature: Store the cake in an airtight container for up to 3 days.
  • In the freezer: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.

Final Thoughts

This Old-Fashioned Sour Cream Pound Cake is a timeless favorite, offering a buttery flavor and a velvety texture that never goes out of style. Enjoy it plain, glazed, or topped with fruit—however you serve it, this classic cake is sure to impress and satisfy.