When you think of a classic dessert that never goes out of style, sour cream pound cake may just come to mind. This delightful cake has a rich, buttery flavor combined with a moist crumb that makes it a comforting treat.
Why We Love This Sour Cream Pound Cake Recipe
Sour cream pound cake is loved for many reasons. One of the stand-out qualities is its incredible moistness, which comes from the addition of sour cream. This ingredient adds not only moisture but also a slight tanginess that balances the sweetness of the cake.
Another reason to adore this recipe is its simple preparation. You don’t need any fancy equipment or elaborate techniques to whip up this cake. With just a few basic ingredients and straightforward steps, you can create a dessert that seems much more complex than it really is. Additionally, this cake lends itself well to numerous variations and toppings, making it versatile enough to suit any palate or occasion.
Ingredients for Sour Cream Pound Cake
To create the perfect sour cream pound cake, you will need the following ingredients:
- 1 cup unsalted butter, softened
- 3 cups sugar
- 6 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1 cup sour cream, at room temperature
How to Make Sour Cream Pound Cake
Making sour cream pound cake is a simple and rewarding process. Let’s break it down step by step for your convenience.
Preheat the Oven: Start by preheating your oven to 325°F (163°C). This allows your cake to bake evenly.
Prepare the Pan: Grease your bundt cake pan thoroughly to prevent the cake from sticking. You can use butter or a non-stick cooking spray for best results. Set the greased pan aside while you prepare the batter.
Cream the Butter and Sugar: In a stand mixer or a large mixing bowl, cream together the softened butter and sugar. Mix on medium speed for about 4 to 5 minutes, or until the mixture becomes light and fluffy. This step is essential, as it incorporates air into the batter.
Add the Eggs: Beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. This helps to create a smooth mixture.
Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, salt, and flour. This ensures that the leavening agent is evenly distributed throughout the flour.
Mix in Sour Cream: Gradually add the flour mixture and the sour cream to the butter mixture, alternating between the two. Start with the flour, then add half of the sour cream, followed by more flour, and so on. Mix on low speed until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed to incorporate any flour that clings to the sides.
Pour into Pan: Once your batter is smooth and well combined, pour it into the prepared bundt pan. Use a spatula to spread the batter evenly.
Bake: Place the pan on the middle rack of your preheated oven and bake for 75 to 85 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. This will make it easier to remove. After cooling slightly, gently flip the cake out onto a wire rack to cool completely.
Taking your time during each step will ensure that your sour cream pound cake turns out perfectly.
How to Serve Sour Cream Pound Cake
Your sour cream pound cake is now ready to be enjoyed! There are countless ways to serve this delightful treat. Here are a few ideas:
Plain: Sometimes, less is more. Enjoy a slice of the cake as it is, appreciating its rich flavor and moist texture.
With Fresh Fruit: Pair your cake with fresh berries like strawberries, blueberries, or raspberries. The sweetness of the cake complements the tartness of the fruit beautifully.
Whipped Cream or Ice Cream: A dollop of whipped cream or a scoop of vanilla ice cream can elevate your slice of pound cake, creating an indulgent dessert experience.
Glaze or Icing: Drizzling a simple glaze made of powdered sugar and milk over the top can add an extra touch of sweetness. You can also use cream cheese frosting for a richer option.
Pair with Coffee or Tea: Serve alongside a cup of your favorite coffee or tea for a comforting afternoon treat.
These serving options allow you to impress your guests and satisfy your craving for something sweet.
Expert Tips for the Perfect Sour Cream Pound Cake
Creating a perfect sour cream pound cake is all about the details. Here are some expert tips to keep in mind:
Ingredient Temperature: Make sure your butter and sour cream are at room temperature before starting. This ensures a smooth batter and a better rise in the oven.
Don’t Rush the Mixing: Properly creaming the butter and sugar is crucial. Take your time to achieve a light and fluffy texture, as this contributes to the cake’s overall lift.
Avoid Overmixing: While it’s essential to mix your ingredients well, overmixing can lead to a dense cake. Mix until just combined to keep the cake light and airy.
Check Oven Temperature: Ovens can vary in temperature. Using an oven thermometer can help ensure your oven is set to the correct temperature for baking.
Be Mindful of Baking Time: If your oven tends to bake quickly or slowly, keep an eye on your cake as it nears the end of the baking time. Every oven is different!
Room Temperature Ingredients: Allow your eggs to come to room temperature before adding them to the batter. This helps them incorporate more seamlessly.
By keeping these tips in mind, you can achieve a luscious and delectable sour cream pound cake that wows everyone.
How to Store Sour Cream Pound Cake
Storing your cake properly ensures that it remains fresh and delicious. Here’s how to do it:
At Room Temperature: If you plan to eat the cake within a couple of days, it can be stored at room temperature. Wrap it loosely in plastic wrap or place it in an airtight container to prevent it from drying out.
In the Refrigerator: For longer storage, consider refrigerating your cake. Wrap it tightly in plastic wrap and place it in an airtight container to avoid moisture loss. It can last up to a week in the refrigerator.
Freezing: If you want to enjoy the cake later, sour cream pound cake freezes well. Slice it into individual portions, wrap each slice tightly in plastic wrap, and then store them in a freezer-safe bag. When you’re ready to enjoy it again, let it thaw in the refrigerator or at room temperature.
Proper storage ensures that your cake remains moist and flavorful, making each slice just as delicious as the first.
Variations of Sour Cream Pound Cake
While the classic sour cream pound cake is undeniably delicious, there are many variations to explore. Here are some ideas to inspire your baking:
Lemon Pound Cake: Add 1 tablespoon of lemon zest and a few tablespoons of lemon juice to the batter for a refreshing citrus flavor. The lemon adds a wonderful brightness that pairs beautifully with the richness of the cake.
Chocolate Chip Pound Cake: Fold in 1 to 1.5 cups of chocolate chips before pouring the batter into the pan. The chocolate adds a delightful sweetness and texture contrast.
Nutty Variation: Stir in 1 cup of chopped nuts, such as walnuts or pecans, into the batter for added crunch and flavor.
Cinnamon Swirl Pound Cake: Mix together 1 tablespoon of cinnamon and 1/4 cup of sugar, and layer it into the cake batter. This adds a wonderful cinnamon flavor throughout.
Almond Flavor: Substitute almond extract for vanilla extract to introduce a subtle nutty flavor that complements the cake’s texture.
These variations offer endless possibilities, allowing you to customize the cake for different occasions or simply to satisfy your taste buds.
Frequently Asked Questions About Sour Cream Pound Cake
What makes sour cream pound cake different from regular pound cake?
Sour cream pound cake is enriched with sour cream, which adds moisture and a slight tanginess, enhancing the flavor and texture compared to a traditional pound cake, typically made with just butter and eggs.
How do I know if my sour cream pound cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done baking.
Can I use low-fat sour cream for this recipe?
Yes, you can use low-fat sour cream; however, the texture and flavor might be slightly different than when using full-fat sour cream. The cake may not be as rich and moist.
How long does sour cream pound cake last?
When stored properly, sour cream pound cake can last up to a week at room temperature, about two weeks in the refrigerator, and several months in the freezer.
Can I make this cake ahead of time?
Absolutely! Sour cream pound cake stores well and can be made a few days in advance. It’s a great option for making ahead of time for events or gatherings.
Sour Cream Pound Cake
Equipment
- Oven
- Bundt Cake Pan
- Mixer
- Mixing Bowls:
Ingredients
- 1 cup unsalted butter softened
- 3 cups sugar
- 6 large eggs
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 cups all-purpose flour
- 1 cup sour cream at room temperature
Instructions
- Preheat the oven to 325°F (163°C) and grease a bundt pan.
- Cream the butter and sugar together in a mixer for 4-5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the baking soda, salt, and flour.
- Gradually add the flour mixture and sour cream to the butter mixture, alternating between them. Mix until just combined.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
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