Sour Cream Pound Cake

Sour Cream Pound Cake is a timeless dessert that combines simplicity with rich flavor. Its velvety texture and buttery taste make it perfect for any occasion, whether it’s a family gathering, holiday celebration, or a casual treat with coffee. The addition of sour cream not only ensures a moist cake but also lends a subtle tang that balances the sweetness beautifully. Whether you’re a seasoned baker or a beginner, this recipe promises a rewarding experience and a delicious outcome.

Equipment Needed

To prepare a flawless Sour Cream Pound Cake, you will need the following equipment:

• A large mixing bowl
• An electric mixer (stand mixer or handheld)
• Measuring cups and spoons
• A rubber spatula
• A Bundt pan or tube pan (10-12 cup capacity)
• Baking spray or butter and flour for greasing the pan
• Cooling rack
• Offset spatula or knife for spreading the glaze (optional)

Ingredients

For the Cake:

• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1 teaspoon pure vanilla extract

Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract

Preparation

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (165°C). Grease your Bundt pan or tube pan thoroughly with baking spray or butter, then dust it lightly with flour to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy. This process should take about 3-5 minutes. Proper creaming is crucial for achieving a tender cake.

Step 4: Add the Eggs

Add the eggs one at a time to the creamed mixture, beating well after each addition. Scrape down the sides of the bowl with a spatula to ensure even mixing.

Step 5: Incorporate the Sour Cream and Vanilla

Mix in the sour cream and vanilla extract until fully combined. The batter will start to look silky and smooth.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed. Avoid overmixing, as this can result in a dense cake. Stop mixing as soon as the flour is incorporated.

Step 7: Pour Batter into the Pan

Pour the batter evenly into the prepared Bundt or tube pan, smoothing the top with a spatula.

Step 8: Bake the Cake

Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking to ensure even cooking.

Step 9: Cool the Cake

Allow the cake to cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely before adding the glaze (if desired).

Step 10: Prepare the Glaze (Optional)

In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cooled cake and let it set before serving.

Variation

• Lemon Sour Cream Pound Cake: Add 2 tablespoons of freshly grated lemon zest and 2 tablespoons of lemon juice to the batter. Substitute the vanilla glaze with a lemon glaze.
• Chocolate Chip Pound Cake: Fold in 1 cup of mini chocolate chips into the batter before pouring it into the pan.
• Nutty Twist: Add ½ cup of finely chopped pecans or walnuts for a delightful crunch.

Cooking Note

• Always use room-temperature ingredients for better emulsification and a smoother batter.
• Avoid opening the oven door frequently during baking, as this can cause the cake to collapse.

Serving Suggestions

• Serve slices of the cake with a dollop of whipped cream and fresh berries.
• Pair with a scoop of vanilla or butter pecan ice cream for an indulgent dessert.
• Enjoy with a cup of coffee or tea for a delightful afternoon snack.

Tips

1. Measure Ingredients Accurately: Use the scoop-and-level method for measuring flour to avoid dense cakes.
2. Grease the Pan Well: Properly greasing and flouring the pan is essential to ensure the cake releases easily.
3. Don’t Overmix: Overmixing can result in a tough texture. Mix just until the ingredients are incorporated.
4. Test for Doneness: Use a toothpick or skewer to check the cake. It should come out clean when inserted into the center.

Prep Time: 20 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Nutritional Information (Per Slice, Approx. 12 Servings)

• Calories: 390
• Protein: 5g
• Sodium: 130mg

FAQs

Q: Can I use Greek yogurt instead of sour cream?
A: Yes, full-fat Greek yogurt can be a great substitute for sour cream, as it has a similar texture and tanginess.

Q: How do I store Sour Cream Pound Cake?
A: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Q: Can I freeze this cake?
A: Absolutely! Wrap the cooled cake tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Presentation Ideas

• Dust the cake with powdered sugar for an elegant finish.
• Arrange fresh fruit like strawberries or raspberries around the base of the cake.
• Use a decorative cake stand to showcase its beautiful Bundt shape.

Common Mistakes to Avoid

1. Skipping Room Temperature Ingredients: Cold ingredients can prevent proper mixing and result in a lumpy batter.
2. Overbaking: Keep a close eye on the baking time to prevent a dry cake.
3. Rushing the Cooling Process: Attempting to remove the cake from the pan too soon can cause it to break. Let it cool properly.

Conclusion

Sour Cream Pound Cake is a classic recipe that never goes out of style. Its rich, moist texture and buttery flavor make it a crowd-pleaser, and the addition of sour cream adds a delightful twist. Whether you enjoy it plain, glazed, or with your favorite toppings, this cake is sure to become a staple in your baking repertoire. Follow these steps, tips, and variations to create a dessert that’s perfect for any occasion. Happy baking!

 

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