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Old Fashioned Sour Cream Pound Cake Recipe

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4.2 from 84 reviews

  • Author: Amina
  • Total Time: 1 hour 35 minutes
  • Yield: 16 servings

Description

This Old Fashioned Sour Cream Pound Cake is a moist, buttery cake with a tender crumb, flavored with real vanilla and rich full-fat sour cream. Perfectly baked at a low temperature to ensure a delicate texture, this classic dessert delivers nostalgic comfort and pairs beautifully with coffee or tea.

Ingredients

Dry Ingredients

  • 3 cups plain all-purpose flour
  • 1/4 teaspoon baking soda

Wet Ingredients

  • 1 cup butter, softened to room temperature (only use real butter!)
  • 2 2/3 cups sugar
  • 6 large eggs, room temperature
  • 8 ounces full-fat sour cream
  • 1 teaspoon real vanilla extract (not imitation)

Instructions

  1. Prepare Pound Cake Pan: Lightly grease the pan with butter or non-stick cooking spray, ensuring all surfaces are well coated.
  2. Dust the Pan: Lightly dust the greased pan with flour, tapping out any excess to prevent sticking and help the cake release easily after baking.
  3. Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until smooth and well combined. This can be done using a hand mixer or stand mixer with the paddle attachment for best results.
  4. Add Eggs: Add the eggs one at a time, mixing well after each addition. Use medium-low speed if using a mixer to incorporate them gradually.
  5. Mix Sour Cream Mixture: In a small bowl, whisk together the baking soda and vanilla into the sour cream, beating for about 30 seconds until well combined.
  6. Combine Ingredients: Sift the flour into the butter mixture, then add the sour cream mixture. Stir thoroughly, scraping the sides of the bowl to ensure all ingredients are evenly incorporated.
  7. Transfer Batter: Pour the batter into the prepared pan, using a rubber spatula to scrape out all the batter.
  8. Bake Initially: Place the cake pan on the middle rack of a cold oven. Set the oven to 300°F and bake for 1 hour without opening the door to maintain even baking.
  9. Increase Temperature: After 1 hour, increase the oven temperature to 325°F. Continue baking for an additional 15 minutes. Check doneness by inserting a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs.
  10. Cool in Pan: Remove the cake from the oven and allow it to cool on a rack inside the pan for 10-15 minutes.
  11. Remove from Pan: To release the cake, invert the pan and rack or plate together, tap the bottom gently, and lift the pan off. Transfer the cake to a cooling rack or plate to cool completely before serving.

Notes

  • Use only real butter and not margarine or butter substitutes for the best flavor and texture.
  • Room temperature ingredients help ensure a smooth batter and even baking.
  • Do not open the oven door during the initial baking period to prevent the cake from collapsing.
  • Using full-fat sour cream adds moisture and tenderness to the pound cake.
  • For storage, keep the cake tightly wrapped at room temperature for up to 3 days or refrigerate up to 1 week.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/old-fashioned-sour-cream-pound-cake-recipe/