Traditional Sour Cream Pound Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour 20 min
🍽 Serves: 12
★★★★★
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This Traditional Sour Cream Pound Cake is your go-to for a moist, buttery cake with a subtle tang from sour cream. Perfect for gatherings or a cozy weekend treat, it's a timeless classic that never fails to impress.

Ingredients for Traditional Sour Cream Pound Cake

Butter is the heart of any pound cake, providing richness and a tender crumb. It's crucial to have it softened to blend seamlessly with sugar. Granulated sugar sweetens the cake and helps create a fluffy texture when creamed with butter. Eggs are essential for structure and moisture, so be sure to add them one at a time for a well-emulsified batter.

All-purpose flour gives the cake its sturdy yet tender structure. Combine it with baking soda for a gentle rise and salt to balance flavors. Sour cream is the secret ingredient for its tangy flavor and moist crumb. Finally, vanilla extract adds a fragrant sweetness that complements the other flavors beautifully.

Tips & Tricks

  • Ensure all ingredients are at room temperature for the best texture.
  • Use real butter and high-quality vanilla extract for superior flavor.
  • If you don't have a bundt pan, two 9x5-inch loaf pans work too; just adjust the baking time.

Serving Suggestions

This cake shines on its own, but for an extra special touch, serve it with fresh berries and whipped cream. A drizzle of lemon glaze can add a lovely zing. It's also wonderful as a base for a trifle with layers of custard and fruit.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a good substitute and will provide a similar texture and tang.
How should I store the cake?
Wrap it tightly in plastic wrap and store at room temperature for up to 3 days or freeze for longer storage.
Can this recipe be doubled?
Yes, but you'll need a larger pan or multiple pans, and adjust the baking time accordingly.

Traditional Sour Cream Pound Cake Recipe Walkthrough

Start by preheating your oven to 325°F (160°C). While it warms up, grease a 10-inch bundt pan well. This ensures the cake releases easily after baking. In a large mixing bowl, cream together the softened butter and granulated sugar until you see a light and fluffy mixture. This usually takes about 5 minutes and is crucial for the cake’s texture.

Once the butter and sugar are perfectly creamed, add the eggs one at a time. Beat well after each addition to fully incorporate them into the batter. In a separate bowl, sift together the flour, baking soda, and salt. This step helps avoid lumps and ensures even distribution.

Now, gradually add the dry ingredients to the creamed mixture. Do this alternately with the sour cream, starting and ending with the flour mixture. This alternating method helps maintain a smooth batter. Stir in the vanilla extract until everything is well combined.

Pour your batter into the prepared bundt pan, smoothing the top with a spatula. Bake for about 1 hour and 20 minutes. To check for doneness, insert a toothpick into the center — it should come out clean or with just a few crumbs. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Perfectly moist and dense texture.
  • Simple ingredients with big flavor impact.
  • Versatile for any occasion, from brunch to dessert.
  • Easily customizable with your favorite flavors or toppings.

Ingredients

2 cups butter (softened)
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract

Step-by-step Instructions

1. Preheat your oven to 325°F (160°C) and grease a 10-inch bundt pan.
2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture alternately with the sour cream, beginning and ending with the flour mixture.
6. Stir in the vanilla extract until well combined.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake in the preheated oven for approximately 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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