sour cream pound cake

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Baking soda
• Salt

This ensures even distribution of leavening and seasoning throughout the cake.

Step 5: Alternate Dry Ingredients and Sour Cream

With the mixer on low speed:

1. Add one-third of the dry ingredients.
2. Add half of the sour cream.
3. Repeat with another third of flour.
4. Add remaining sour cream.
5. Finish with the last portion of flour.

Mix just until combined—avoid overmixing, as it can make the cake dense.

Stir in the vanilla extract (and almond extract if using).

Step 6: Transfer to the Pan

Spoon the thick batter evenly into the prepared pan. Use a spatula to smooth the top and gently tap the pan on the counter to release air bubbles.

Step 7: Bake Slowly and Evenly

Bake at 325°F (160°C) for 60–75 minutes.

The cake is done when:

• A toothpick inserted in the center comes out clean
• The top is golden brown
• The cake begins to pull slightly away from the edges

Avoid opening the oven too early, as pound cakes rely on stable heat for proper rise.

Step 8: Cool Properly

Allow the cake to cool in the pan for 10–15 minutes.

Then carefully invert it onto a wire rack and let it cool completely before slicing. Cooling allows the crumb to set and makes slicing easier.

Serving Ideas

Sour cream pound cake is incredibly versatile. Try serving it:

• With fresh strawberries and whipped cream
• Lightly toasted with butter
• Drizzled with a simple powdered sugar glaze
• Paired with lemon curd
• Alongside coffee or tea

For a simple glaze, mix:

• 1 cup powdered sugar
• 1–2 tablespoons milk or lemon juice

Drizzle over the cooled cake.

Tips for the Perfect Pound Cake

• Use room temperature ingredients for smooth mixing.
• Do not overmix once flour is added.
• Bake at a lower temperature for even cooking.
• Measure flour properly—spoon and level rather than scooping directly.

Storage and Freezing

• Store covered at room temperature for up to 3 days.
• Refrigerate up to 1 week (bring to room temperature before serving).
• Freeze slices tightly wrapped for up to 3 months.

Final Thoughts

Sour cream pound cake is proof that simple ingredients can create extraordinary results. Its rich, buttery flavor and tender crumb make it a dependable favorite for gatherings, holidays, or quiet afternoons at home.

Once you master this classic method, you can easily customize it with citrus zest, chocolate swirls, or seasonal fruits—making it a recipe you’ll return to again and again.