sour cream pound cake

May be an image of chiffon cake

Sour Cream Pound Cake: A Moist, Rich, and Classic Dessert

Sour cream pound cake is a timeless Southern classic that combines a rich, buttery flavor with a moist, dense texture. The addition of sour cream brings a delightful tang and tenderness that sets it apart from traditional pound cakes. Perfect for family gatherings, tea time, or even as a base for layered desserts, this cake stands strong on its own or paired with fruits and cream. In this article, we’ll explore the ingredients, step-by-step method, and some helpful baking tips to achieve the perfect sour cream pound cake.

Ingredients:

1 cup (230g) unsalted butter, softened
3 cups (600g) granulated sugar
6 large eggs, room temperature
1 cup (240g) sour cream, room temperature
3 cups (375g) all-purpose flour, sifted
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon pure vanilla extract
Optional: zest of 1 lemon or 1 teaspoon almond extract for flavor variation

Equipment Needed:

Electric mixer (stand or hand-held)
10-inch bundt or tube pan
Mixing bowls
Rubber spatula
Sifter or fine-mesh sieve
Cooling rack

Step-by-Step Method:

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan generously to prevent the cake from sticking. You can also use baking spray with flour included for a cleaner application.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter on medium speed until it becomes creamy and smooth. Gradually add the sugar and continue to beat for about 4–5 minutes, or until the mixture is light, pale, and fluffy. This step is key for incorporating air into the batter, which ensures a tender crumb.

Step 3: Add the Eggs One at a Time

Crack the eggs into a small bowl to ensure no shell fragments get into the batter. Add them to the butter-sugar mixture one at a time, beating well after each addition. Scrape down the sides of the bowl occasionally to ensure even mixing.