Ultimate Sour Cream Pound Cake Recipe: Moist, Tender, and Irresistibly Delicious
Sour cream pound cake. The name itself evokes images of a perfectly golden, exquisitely moist, and intensely flavorful cake. It’s a classic for a reason – its simple ingredients combine to create a texture and taste that’s simply unmatched. This isn’t just any pound cake; the addition of sour cream elevates it to a whole new level of decadence. It’s denser than a regular cake, yet incredibly tender, with a subtle tang that balances the sweetness perfectly. Whether you’re a seasoned baker or just starting out, this recipe is guaranteed to impress.
This recipe is designed to be easy to follow, with clear instructions and helpful tips to ensure a successful bake every time. We’ll walk you through each step, from preparing the ingredients to achieving that perfect golden crust. Get ready to bake a cake that will become a family favorite for generations to come.
## Why Sour Cream Makes All the Difference
The secret to this pound cake’s exceptional texture and flavor lies in the sour cream. But what exactly does it do?
* **Moisture:** Sour cream is high in moisture, which helps to keep the cake incredibly moist and tender. Unlike some cakes that can dry out quickly, this sour cream pound cake stays moist for days.
* **Tang:** The slight tang of the sour cream balances the sweetness of the cake, creating a more complex and nuanced flavor profile. This prevents the cake from being overly sweet and cloying.
* **Tenderness:** The acidity in sour cream helps to break down gluten in the flour, resulting in a more tender crumb. This is why sour cream pound cake is known for its delicate and melt-in-your-mouth texture.
* **Richness:** Sour cream adds richness to the cake, enhancing its overall flavor and making it more satisfying.
## Ingredients You’ll Need
Before you begin, gather all of your ingredients. This will make the baking process much smoother and more efficient.
* **3 cups (360g) all-purpose flour:** Use good quality all-purpose flour. Cake flour can also be used, although the texture will be slightly different.
* **1/2 teaspoon baking powder:** Baking powder helps the cake rise and creates a light and airy texture.
* **1/4 teaspoon baking soda:** Baking soda reacts with the acidity in the sour cream to create a lighter texture and helps the cake to brown.
* **1/2 teaspoon salt:** Salt enhances the flavors of the other ingredients and balances the sweetness.
* **1 cup (226g) unsalted butter, softened:** Make sure the butter is properly softened, but not melted. This will ensure that it creams properly with the sugar.
* **3 cups (600g) granulated sugar:** Granulated sugar provides sweetness and helps to create a tender crumb.
* **6 large eggs:** Eggs provide structure, richness, and moisture to the cake. Use large eggs at room temperature.
* **1 teaspoon vanilla extract:** Vanilla extract enhances the flavor of the cake. Use pure vanilla extract for the best results.
* **1 cup (240g) sour cream:** Use full-fat sour cream for the best flavor and texture. Make sure the sour cream is at room temperature.
## Equipment You’ll Need
* **Stand mixer or hand mixer:** A stand mixer makes creaming the butter and sugar much easier, but a hand mixer will also work.
* **Large mixing bowl:** You’ll need a large bowl for mixing the dry ingredients.
* **9×5 inch loaf pan:** A 9×5 inch loaf pan is the perfect size for this recipe. You can also use a bundt pan, but you may need to adjust the baking time.
* **Parchment paper:** Lining the loaf pan with parchment paper makes it easier to remove the cake.
* **Measuring cups and spoons:** Accurate measurements are essential for baking success.
* **Rubber spatula:** A rubber spatula is perfect for scraping down the sides of the bowl and folding in the sour cream.
* **Wire rack:** A wire rack is essential for cooling the cake properly.
## Step-by-Step Instructions
Now that you have your ingredients and equipment ready, let’s get baking!
**Step 1: Prepare the Pan**
Preheat your oven to 325°F (160°C). Grease a 9×5 inch loaf pan with butter or cooking spray. Then, line the bottom of the pan with parchment paper, leaving an overhang on the sides. This will make it easier to remove the cake from the pan after baking.
**Step 2: Combine Dry Ingredients**
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking helps to distribute the ingredients evenly and prevents lumps from forming.
**Step 3: Cream Butter and Sugar**
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the softened butter and sugar until light and fluffy. This should take about 5-7 minutes. Creaming the butter and sugar incorporates air into the mixture, which helps to create a light and airy texture.
**Step 4: Add Eggs**
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one. If the mixture looks curdled, add a tablespoon of the flour mixture to help bring it back together.
**Step 5: Add Vanilla Extract**
Stir in the vanilla extract.
**Step 6: Alternate Adding Dry and Wet Ingredients**
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Add the dry ingredients in three additions and the sour cream in two additions. Mix until just combined after each addition. Be careful not to overmix, as this can result in a tough cake.
**Step 7: Pour Batter into Pan**
Pour the batter into the prepared loaf pan and spread it evenly. Gently tap the pan on the counter to release any air bubbles.
**Step 8: Bake the Cake**
Bake in the preheated oven for 70-80 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking the cake after 60 minutes.
**Step 9: Cool the Cake**
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Removing the cake from the pan while it’s still warm can cause it to break, so be patient.
**Step 10: Slice and Serve**
Once the cake is completely cool, slice and serve. Enjoy it plain, or with your favorite toppings such as fresh fruit, whipped cream, or a dusting of powdered sugar.
## Tips for the Perfect Sour Cream Pound Cake
* **Use room temperature ingredients:** Room temperature ingredients blend together more easily, resulting in a smoother batter and a more even bake.
* **Don’t overmix the batter:** Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined after each addition.
* **Use a light-colored loaf pan:** Dark-colored loaf pans can cause the cake to brown too quickly on the outside before the inside is fully cooked.
* **Check for doneness with a wooden skewer:** Insert a wooden skewer into the center of the cake. If it comes out clean, the cake is done. If it comes out with wet batter on it, continue baking for a few more minutes.
* **Let the cake cool completely before slicing:** Slicing the cake while it’s still warm can cause it to crumble.
* **Add a glaze:** A simple glaze made with powdered sugar and milk or lemon juice can add extra flavor and sweetness to the cake.
* **Experiment with flavors:** Add a few drops of lemon or orange extract to the batter for a citrusy twist. You can also add chocolate chips, nuts, or dried fruit.
## Variations and Add-Ins
This sour cream pound cake recipe is delicious on its own, but it’s also a great base for experimenting with different flavors and add-ins. Here are a few ideas to get you started:
* **Lemon Sour Cream Pound Cake:** Add the zest and juice of one lemon to the batter for a bright and citrusy flavor.
* **Chocolate Chip Sour Cream Pound Cake:** Fold in 1 cup of chocolate chips into the batter before pouring it into the pan.
* **Marble Sour Cream Pound Cake:** Divide the batter in half. Add 2 tablespoons of cocoa powder to one half. Swirl the two batters together in the loaf pan.
* **Nutty Sour Cream Pound Cake:** Add 1 cup of chopped nuts, such as walnuts or pecans, to the batter.
* **Spice Cake:** Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the dry ingredients for a warm and cozy flavor.
* **Orange Zest:** Adding orange zest to the recipe can be a subtle but refreshing twist.
* **Almond Extract:** Substitute half of the vanilla extract with almond extract for a nutty flavor.
* **Poppy Seeds:** Add a tablespoon or two of poppy seeds for added texture and visual appeal.
## Serving Suggestions
Sour cream pound cake is incredibly versatile and can be served in a variety of ways.
* **Plain:** Enjoy it plain with a cup of coffee or tea.
* **With fruit:** Serve it with fresh berries, sliced peaches, or a dollop of whipped cream.
* **With ice cream:** Top it with a scoop of your favorite ice cream for a decadent dessert.
* **With glaze:** Drizzle it with a simple powdered sugar glaze.
* **Toasted:** Toast slices of the cake and spread them with butter or jam.
* **French toast:** Use slices of the cake to make French toast.
* **As a base for trifle:** Use the cake as a base for a trifle with layers of fruit, custard, and whipped cream.
## Storage Instructions
Store leftover sour cream pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil.
## Troubleshooting
Even with the best recipes, baking can sometimes be unpredictable. Here are some common problems you might encounter when making sour cream pound cake, and how to fix them:
* **Cake is dry:** This could be due to overbaking. Make sure to check for doneness with a wooden skewer and remove the cake from the oven as soon as it’s done. It could also be due to using too much flour. Make sure to measure the flour accurately.
* **Cake is dense:** This could be due to not creaming the butter and sugar properly. Make sure to cream them until light and fluffy. It could also be due to overmixing the batter.
* **Cake is not rising:** This could be due to using old baking powder or baking soda. Make sure your leavening agents are fresh. It could also be due to not preheating the oven properly.
* **Cake is cracked on top:** This is usually not a problem. It can be caused by the oven being too hot, or by the cake rising too quickly. A crack on the top of a pound cake is often considered a sign of a well-baked cake.
* **Cake sticks to the pan:** Make sure to grease the pan thoroughly and line it with parchment paper.
## Sour Cream Pound Cake: A Timeless Classic
Sour cream pound cake is a timeless classic that is perfect for any occasion. Its moist, tender texture and rich, tangy flavor make it a crowd-pleaser. Whether you’re baking it for a special event or simply want a delicious treat to enjoy with your family, this recipe is sure to become a favorite. So, gather your ingredients, preheat your oven, and get ready to bake the best sour cream pound cake you’ve ever tasted!
Enjoy!