Sour Cream Pound Cake: A Classic, Velvety Slice of Comfort
There’s something timeless about a sour cream pound cake. With its dense yet tender crumb, rich buttery flavor, and delicate golden crust, this cake is the definition of simple elegance. Originally inspired by traditional pound cake recipes that used a pound each of butter, sugar, eggs, and flour, this version incorporates sour cream for an irresistibly moist texture and subtle tang.
Whether served plain with coffee, topped with fresh berries, or dressed up with glaze, sour cream pound cake is a dependable dessert that never goes out of style. Let’s explore how to make it step by step.
Why Sour Cream Makes a Difference
Sour cream adds:
- Moisture without thinning the batter
- Tenderness due to its fat content
- A slight tang that balances sweetness
- A fine, velvety crumb
The acidity also helps activate baking soda (if used), contributing to a better rise and softer texture.
Ingredients You’ll Need
For a standard 10–12 cup Bundt or tube pan:
- 1 cup (226g) unsalted butter, softened
- 2 ½ cups (500g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (360g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240g) full-fat sour cream
- 1 tablespoon pure vanilla extract
Optional additions:
- 1 teaspoon almond extract
- Lemon zest
- Powdered sugar for dusting
Step-by-Step Method
Step 1: Prepare the Pan and Oven
Preheat your oven to 325°F (160°C).
Grease a Bundt or tube pan thoroughly with butter or baking spray, making sure to coat all crevices. Lightly dust with flour and tap out the excess. This ensures the cake releases cleanly after baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy (about 1–2 minutes).
Gradually add the sugar and continue beating for 4–5 minutes until the mixture becomes pale, fluffy, and noticeably lighter in texture. This step is essential—it incorporates air into the batter, helping create a tender crumb.
Step 3: Add the Eggs
Add the eggs one at a time, mixing well after each addition.
Scrape down the sides of the bowl between additions to ensure everything is evenly incorporated. The mixture should look smooth and slightly thick.
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