Sour Cream Pound Cake Recipe

Get ready to fall in love with the ultimate comfort dessert: Sour Cream Pound Cake. This classic cake boasts a buttery crumb, a hint of vanilla and almond, and an irresistibly tender texture that melts in your mouth. It’s a recipe that celebrates simple ingredients working together in perfect harmony, delivering an incredibly moist slice that’s equally at home on a weekday afternoon or as the showstopper at any celebration. If you’ve never baked a Sour Cream Pound Cake before, prepare to start a new (and delicious!) tradition.

this Recipe

Ingredients You’ll Need

The beauty of this cake is in its simplicity: every ingredient shines, each playing a crucial role in achieving the signature moist crumb and rich flavor. Don’t skimp—use the best you can find, and you’ll taste it in every bite!

• Unsalted Butter: Softened butter is key for creaming, creating a fluffy base and rich flavor.
• Granulated Sugar: Provides sweetness and, when creamed with butter, makes the crumb light yet decadent.
• Large Eggs: Six eggs give the cake structure and a luxurious, almost custardy texture.
• Sour Cream: Room temperature sour cream keeps the cake moist and adds a subtle tang that brightens every bite.
• All-Purpose Flour: The backbone of the cake, for just the right density and structure that pound cake is known for.
• Baking Soda: Just a touch helps the cake rise beautifully, keeping it from getting too heavy.
• Salt: Enhances all the flavors—don’t skip it!
• Vanilla Extract: The classic flavor note that makes each slice taste so nostalgic and special.
• Almond Extract (Optional): A little goes a long way—adds a subtle floral note and depth.

How to Make Sour Cream Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (163°C) for an even, gentle bake. Generously grease and flour your 10-inch bundt or tube pan—a good coating ensures your Sour Cream Pound Cake pops out beautifully intact after cooling.

Step 2: Cream Butter and Sugar

Place your softened butter and sugar into a large bowl. Beat them together for 4–5 minutes, until the mixture is pale, fluffy, and beautifully aerated. This step helps set up that signature fine pound cake crumb and locks in the buttery flavor.

Step 3: Add the Eggs

Add your eggs one at a time, beating well after each addition. This not only incorporates air (great for lift) but also ensures your batter stays silky and emulsified throughout, making for a smooth, cohesive cake.

Step 4: Flavor It Up

Mix in both the vanilla and almond extract (if you’re using it) for a delicate burst of fragrance. Even just a half teaspoon of almond extract can take the Sour Cream Pound Cake from familiar to completely memorable.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Whisking helps evenly disperse the leavening and salt—there’s nothing worse than a salty bite or a patch of dense cake!

Step 6: Alternate Dry and Wet Ingredients

Add the dry ingredients to your butter mixture in thirds, alternating with the sour cream. Start and finish with flour for the best crumb. Mix just until combined; over-mixing will toughen your cake, and we want that melt-in-your-mouth magic.

Step 7: Bake to Perfection

Pour the silky batter into your prepared pan, smoothing the top. Bake for 75–85 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. The golden, domed top will be irresistibly fragrant.

Step 8: Cool and Release

Let the cake cool in the pan for 10–15 minutes, which helps it firm up and release neatly. Invert the pan onto a wire rack, and let the cake finish cooling completely before slicing for the neatest pieces.

How to Serve Sour Cream Pound Cake

Garnishes

A classic Sour Cream Pound Cake is stunning all on its own, but a light dusting of powdered sugar adds a touch of elegance and sweetness. For celebrations, drizzle with a simple glaze or top each slice with fresh berries and a dollop of whipped cream for a colorful flourish.

Side Dishes

This cake pairs beautifully with fresh fruit—think macerated strawberries, stewed peaches, or even poached pears. Looking for a little more indulgence? Try it with a scoop of vanilla or lemon ice cream. The contrast in temperature and taste is pure heaven.

Creative Ways to Present

For a showstopping dessert tray, cut the Sour Cream Pound Cake into cubes and thread with berries on skewers for easy pound cake kabobs. Or, layer cubes in parfait glasses with whipped cream and fruit preserves for a crowd-pleasing trifle everyone will ask about!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Sour Cream Pound Cake tightly in plastic wrap or store it in an airtight container. It will stay fresh and soft at room temperature for up to 3 days—the flavors deepen as it sits, so don’t be surprised if tomorrow’s slice tastes even better!

Freezing

This cake is wonderfully freezer-friendly. Slice and wrap individual portions in plastic and foil, or wrap the whole (completely cooled) cake. Freeze for up to 3 months for best texture; just thaw at room temperature before enjoying.

Reheating

If you love warm cake, place a slice in the microwave for 10–15 seconds, or gently heat slices (wrapped in foil) in a 300°F oven for 5–7 minutes. You’ll restore that freshly-baked aroma and a tender crumb in no time.

FAQs

Can I make Sour Cream Pound Cake without a bundt or tube pan?

Absolutely! A 9×5-inch loaf pan works well, but you may need to bake in two batches and reduce the baking time by about 15–20 minutes. Always check for doneness with a toothpick.

Why did my cake come out dense or heavy?

Pound cakes are meant to be rich, but over-mixing after adding flour or not creaming your butter and sugar long enough can make the cake overly dense. Try creaming well and gently folding in dry ingredients next time!

Can I substitute Greek yogurt for sour cream?

Yes, full-fat plain Greek yogurt makes a great substitute for sour cream in pound cake. You’ll get a similar tang and moisture, although the flavor will be a touch different (and still delicious!).

Is almond extract necessary?

No, almond extract is optional, but just a hint takes the flavor to another level. If you’re not a fan, feel free to stick with just vanilla—it’s classic and crowd-pleasing!

Why is room temperature sour cream important?

Room temperature ingredients blend together more smoothly, helping create an even batter. Cold sour cream can cause the batter to curdle and affect the cake’s final texture.

Final Thoughts

There’s something timeless and wonderfully welcoming about a homemade Sour Cream Pound Cake. Whether you serve it for a holiday brunch or a simple afternoon treat, this cake is always met with big smiles. Give it a try—even your kitchen will smell like a bakery, and chances are you’ll be asked for the recipe before the last crumb disappears!

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