Here’s a classic, rich, and buttery Sour Cream Pound Cake — beloved for its dense crumb, moist texture, and subtly tangy flavor from the sour cream. Perfect with fresh fruit, a glaze, or just as-is with a cup of coffee or tea!
🍰 Sour Cream Pound Cake
Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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3 cups granulated sugar
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6 large eggs, at room temperature
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1 cup sour cream, at room temperature
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3 cups all-purpose flour
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½ tsp baking soda
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½ tsp salt
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1 tsp vanilla extract
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Optional: ½ tsp almond extract or 1 tsp lemon zest for flavor twist
Instructions:
1. Preheat and Prep:
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Preheat oven to 325°F (165°C).
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Grease and flour a 10-inch bundt pan or tube pan thoroughly.
2. Cream Butter and Sugar:
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In a large bowl, cream the butter and sugar together until light and fluffy — about 3–5 minutes using an electric mixer.
3. Add Eggs:
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Beat in the eggs one at a time, mixing well after each addition.
4. Add Sour Cream and Flavoring:
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Mix in the sour cream, vanilla extract, and any optional flavorings (almond extract or zest).
5. Add Dry Ingredients:
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix.
6. Bake:
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Pour batter into the prepared pan.
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Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
Optional Glaze (Vanilla or Lemon):
Ingredients:
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1 cup powdered sugar
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2–3 tbsp milk or lemon juice
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½ tsp vanilla extract (if using milk)
Instructions:
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Whisk together until smooth.
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Drizzle over the cooled cake.
Serving Ideas:
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Top with berries and whipped cream
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Serve with lemon curd or fruit compote
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Toast slices for breakfast with a bit of butter