Sour Cream Pound Cake Recipe
This Sour Cream Pound Cake is a delightful dessert known for its rich, buttery flavor and moist texture. Made with simple ingredients, including sour cream, it delivers a unique tang that perfectly balances the sweetness. Ideal for any occasion, this cake can be served plain, dusted with powdered sugar, or adorned with fresh fruit. Enjoy it as a delightful afternoon treat or a comforting dessert after dinner.
Ingredients
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup of room-temperature full-fat sour cream
- 2 teaspoons vanilla extract
Optional Add-ins for Flavor Variety:
- Zest of 1 lemon or orange for a citrus twist
- 1 teaspoon almond extract for a nutty flavor
Instructions
- Preheat your oven to 325°F (165°C). First, grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans to prevent sticking.
- In a large mixing bowl, beat the softened butter with sugar until the mixture becomes light and fluffy, taking around 5 minutes. This step helps to incorporate air, which results in a lighter cake.
- Add the eggs one at a time, mixing well after each addition for a smooth, homogenous mixture.
- Sift the dry ingredients: In a separate bowl, whisk together the flour and baking soda to prevent lumps.
- Alternate adding dry ingredients and sour cream: Begin by adding one-third of the flour mixture, followed by half of the sour cream. Then, continue alternating, ending with the flour mixture. Be careful to mix gently until just combined.
- Stir in the vanilla extract and any other flavor add-ins, like citrus zest or almond extract, to boost flavor.
Baking Instructions for Sour Cream Pound Cake
- Spread the batter evenly across the prepared pan.
- Bake for 60 to 70 minutes, checking if a toothpick inserted in the center comes out clean. If you’re using loaf pans, check for doneness around 50-60 minutes.
- Rotate the pan halfway through baking to ensure even cooking and prevent one side from browning too quickly.
- Allow the cake to cool in the pan for 10 minutes, then move it to a wire rack to finish cooling completely.
Notes
- Sour Cream: Using full-fat sour cream will give you the best flavor and texture. If you're looking for a lighter option, you can substitute with Greek yogurt.
- Baking Duration: Since oven temperatures may differ, it's a good idea to check the cake a few minutes earlier than the suggested baking time. It’s done when a toothpick inserted in the center comes out clean.
- Storage: Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. It can be stored in the freezer for as long as three months.
- Flavor Variations: Consider adding a teaspoon of vanilla extract or lemon zest to elevate the flavor. You can also fold in chocolate chips or nuts for added texture.