Sour cream pound cake is a classic dessert that is beloved for its rich, buttery flavor and moist texture. This easy-to-make cake is perfect for any occasion, whether it's a family gathering, a holiday celebration, or just a simple dessert to enjoy at home.
With basic ingredients like butter, sugar, eggs, and flour, plus the addition of sour cream, this cake is both simple and delicious. The sour cream adds a slight tanginess and extra moisture, making this pound cake irresistible.
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Why This Recipe Works
This recipe works so well because it balances rich, buttery flavors with the tangy moistness provided by sour cream. The combination of these ingredients results in a cake that is dense yet tender, with a perfect crumb. Using room temperature ingredients ensures that the batter mixes smoothly, leading to an even bake and a cake that rises beautifully.
You should make this recipe because it’s versatile and straightforward. The steps are easy to follow, even for novice bakers, and the result is a delicious cake that can be served in various ways. Whether you enjoy it plain, with a glaze, or topped with fresh berries, this sour cream pound cake is sure to be a hit. It’s a timeless dessert that will quickly become a favorite in your recipe collection.
Ingredients
Butter:Adds richness and moisture to the cake. Substitute: Margarine or shortening.
Sugar:Sweetens the cake and helps with texture. Substitute: Brown sugar for a deeper flavor.
Eggs:Provides structure and helps the cake rise. Substitute: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Sour Cream:Adds moisture and a slight tangy flavor. Substitute: Greek yogurt.
Flour:Forms the base structure of the cake. Substitute: Gluten-free flour blend.
Tips
- Use room temperature ingredients for a smoother batter.
- Grease and flour the pan well to prevent sticking.
- Don’t overmix the batter to keep the cake tender.
- Test for doneness with a toothpick; it should come out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a rack.
How to Serve
Sour cream pound cake is a versatile dessert that can be enjoyed in many ways. Its rich, buttery flavor and moist texture make it perfect for both casual and formal occasions. Serve it plain or with a variety of toppings to suit your taste and the event.
- With Fresh Berries - Top slices with a mix of fresh berries and a dollop of whipped cream.
- With Lemon Glaze - Drizzle a simple lemon glaze over the cake for a tangy twist.
- With Ice Cream - Serve warm slices with a scoop of vanilla ice cream for an indulgent treat.
Similar Recipes
Sour Cream Pound Cake
Ingredients
- 1 cup butter softened
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 cup sour cream
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture.
- Stir in the vanilla extract.
- Pour the batter into the prepared bundt pan.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
• Grease and flour the pan well to prevent sticking.
• Don’t overmix the batter to keep the cake tender.
• Test for doneness with a toothpick; it should come out clean.
• Let the cake cool in the pan for 10 minutes before transferring to a rack.