You know that feeling when you take a bite of something so delicious it transports you back in time? That’s exactly what happens when you dig into a slice of sour cream pound cake. With its fluffy texture and rich flavor, this cake is like a warm hug from your grandma—comforting and familiar. The combination of creamy sour cream and butter creates a melt-in-your-mouth experience that you simply can’t resist.
As I reminisce about the first time I tasted this heavenly creation at my Aunt Edna’s birthday party, I can almost hear the laughter and the clinking of forks against plates. The anticipation was palpable as we all gathered around the table, ogling at the perfectly golden crust that promised a delightful bite. Whether it’s for birthdays, holidays, or just because it’s Tuesday (and who doesn’t need cake on a Tuesday?), this sour cream pound cake is bound to impress.
Why You'll Love This Recipe
- This sour cream pound cake is incredibly easy to whip up with minimal ingredients.
- Its sweet, tangy flavor will have your taste buds dancing with joy.
- The beautiful golden color makes it visually appealing on any dessert table.
- Enjoy it plain or get creative with toppings like fresh berries or whipped cream!
I still remember the first time I made this recipe—my friends couldn’t get enough and kept asking for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Sour Cream: Use full-fat sour cream for moisture and richness; it makes all the difference in flavor.
- Unsalted Butter: Make sure it’s softened to room temperature; this ensures a smooth batter and even baking.
- Granulated Sugar: Sweetens the cake beautifully while helping to create that perfect golden crust.
- All-Purpose Flour: The backbone of the recipe; sift it for fluffiness to achieve that light texture.
- Baking Powder: Helps the cake rise; don’t skip it unless you want a dense brick instead of a fluffy masterpiece.
- Eggs: Use large eggs at room temperature; they will blend better with other ingredients for an even batter.
- Vanilla Extract: Pure vanilla extract adds depth and enhances the overall flavor profile of your cake.
- Salt: Just a pinch balances out sweetness; trust me—it’s essential!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking later on.
Mix Butter and Sugar: In a mixing bowl, beat together softened butter and granulated sugar until creamy and light in color—about 3-4 minutes should do it! You’ll know it’s ready when you see little air bubbles forming.
Incorporate Eggs: Add eggs one at a time into your mixture, ensuring each egg is well blended before adding the next. This step helps create that airy structure we crave in our pound cakes.
Add Sour Cream and Vanilla: Gently fold in the sour cream and vanilla extract. The batter will look luscious—don’t be tempted to eat it just yet!
Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture into your wet ingredients while gently folding until just combined—watch carefully not to overmix!
Pour into Pan: Pour your glorious batter into the prepared loaf pan. Smooth out the top with a spatula for an even bake—you want every slice to be picture-perfect!
Bake Away: Place your pan in the oven and bake for about 60 minutes or until a toothpick inserted comes out clean. You’ll smell that delightful aroma wafting through your kitchen—it’s pure bliss!
When you pull out your gorgeous Sour Cream Pound Cake from the oven, let it cool slightly before transferring it onto a wire rack. Patience is key here; nothing’s worse than cutting into a hot loaf that falls apart!
There you have it—the perfect recipe for Sour Cream Pound Cake! It’s deliciously moist and pairs wonderfully with coffee or tea. Enjoy every slice!
You Must Know
- Use room temperature ingredients for a smooth batter.
- Don’t overmix the batter; mix until just combined.
- Allow the cake to cool completely before frosting.
Perfecting the Cooking Process
Begin by creaming the butter and sugar until fluffy, then add the eggs one at a time. Mix in the sour cream next for moisture, followed by the dry ingredients. This sequence ensures that everything blends beautifully without overworking the batter.
Add Your Touch
Feel free to elevate your Sour Cream Pound Cake by adding lemon zest or vanilla extract for an extra flavor kick. You can also toss in some chocolate chips or fresh berries if you’re feeling adventurous!
Storing & Reheating
Store your Sour Cream Pound Cake in an airtight container at room temperature for up to five days. If you want to enjoy it later, wrap it tightly in plastic wrap and freeze it for up to three months.
Chef's Helpful Tips
- To achieve that perfect pound cake texture, ensure your oven is preheated properly before baking.
- Baking soda can be tricky; double-check its freshness!
- Always use a toothpick to test doneness; no one likes a soggy center!
There was that one time I baked this cake for my mom’s birthday. The whole house smelled divine, and she couldn’t stop raving about it! It felt great to see everyone so happy with each slice.
FAQ
Can I substitute sour cream in this recipe?
You can use plain yogurt or buttermilk as alternatives for sour cream.
How do I know when my pound cake is done?
Insert a toothpick into the center; if it comes out clean, it’s ready!
Can I frost my sour cream pound cake?
Absolutely! Cream cheese frosting pairs wonderfully with it for added flavor.
Sour Cream Pound Cake
Sour Cream Pound Cake is a delectable dessert that combines moist richness and a golden crust, perfect for any occasion. Enjoy this simple yet irresistible treat!
- Total Time: 1 hour 20 minutes
- Yield: Approximately 12 servings 1x
Ingredients
- 1 cup full-fat sour cream
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1 tsp baking powder
- 5 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease/flour a loaf pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, ensuring each is well blended before adding the next.
- Gently fold in the sour cream and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, folding gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 60 minutes or until a toothpick inserted comes out clean. Let cool slightly before transferring to a wire rack.
Notes
- Use room temperature ingredients for a smoother batter.
- Consider adding lemon zest or chocolate chips for extra flavor variations.
- Store in an airtight container at room temperature for up to five days or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 364
- Sugar: 30g
- Sodium: 193mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
