Sour Cream Pound Cake Recipe

Sour Cream Pound Cake Recipe – The Ultimate Guide

The Sour Cream Pound Cake is a timeless dessert that brings a rich, buttery, and soft texture to the table, making it a crowd-favorite for parties, potlucks, and gatherings. This cake offers a perfectly golden crust, coupled with a moist, creamy interior. A wonderful combination of vanilla and buttery flavors makes this cake versatile, allowing it to pair beautifully with a wide range of toppings such as fresh fruit, caramel, whipped cream, or even chocolate sauce.

The Perfect Sour Cream Pound Cake

Pound cakes are well-loved for their simplicity and dense texture, and adding sour cream enhances the moisture and flavor. The crust of this cake is crisp, while the inside remains velvety smooth. One of the key features of a sour cream pound cake is its adaptability. You can enjoy it plain or create a “Pound Cake Bar” with various toppings, making it a hit at any event.

Why This Recipe Stands Out

The inclusion of sour cream is what sets this recipe apart from other pound cakes. The slight tanginess of the sour cream balances the richness of the butter, providing a melt-in-your-mouth experience. Using real butter and high-quality vanilla enhances the flavor, giving it a luxurious taste that’s hard to beat.

Baking Equipment & Tools

To achieve the best results, using the correct baking equipment is essential:

• Tube or Bundt Pan: Use a pan with at least a 12-cup capacity. This helps prevent overflow while baking. If you’re unsure about your pan’s size, you can measure its volume by filling it with water.
• Baking Sheet: Place your tube or bundt pan on a cookie sheet before baking. This helps distribute heat more evenly, although it might slightly increase the baking time.
• Cake Release Spray or Butter & Sugar Method: I recommend using solid vegetable shortening and dusting the pan with granulated sugar to create a non-stick surface. This method ensures the cake comes out easily without losing its crispy crust.

Ingredients Breakdown

1. Butter: Always use real, unsalted butter for the best flavor. Butter is the backbone of this cake, contributing to its tender texture and rich flavor.
2. Granulated Sugar: Sugar not only sweetens the cake but also helps to aerate the butter when creamed together, resulting in a light and fluffy texture.
3. Eggs: Large, room-temperature eggs are a must. Eggs act as a binder and also add richness to the cake.
4. Sour Cream: Adds moisture, a slight tang, and a rich texture to the cake.
5. All-Purpose Flour: Provides structure to the cake, but it’s important to measure it correctly. Spoon the flour into the measuring cup and level it off with a knife to avoid packing too much flour into the cup.
6. Vanilla Extract: Adds depth and warmth to the cake’s flavor profile. Using pure vanilla extract is key to a rich flavor.
7. Baking Powder: Gives the cake a light rise, ensuring it’s not overly dense.

Step-by-Step Guide to Baking

1. Preparing the Pan

Before starting, preheat your oven to 325°F. Coat your bundt or tube pan with a thick layer of solid vegetable shortening, followed by dusting with granulated sugar. This method ensures that the cake will release easily after baking and leaves no white flour residue on the cake.

2. Creaming Butter and Sugar

The process of creaming the butter and sugar is vital to achieving the perfect texture. You’ll want to cream them together in a stand mixer for several minutes until they are light and fluffy. This process incorporates air, giving the cake a lighter texture.

3. Adding Eggs and Sour Cream

Next, add the eggs one at a time, mixing thoroughly after each addition. This ensures that the eggs are evenly distributed throughout the batter. After the eggs, stir in the sour cream, which adds moisture and richness.

4. Mixing Dry Ingredients

In a separate bowl, combine the all-purpose flour, baking powder, and salt. Add these dry ingredients to the batter in small batches, mixing after each addition. This helps prevent overmixing, which can result in a dense cake.

5. Baking the Cake

Pour the batter into the prepared pan and place it in the preheated oven. Bake at 325°F for 80-85 minutes. Begin checking for doneness at the 75-minute mark by inserting a toothpick into the center of the cake. If the toothpick comes out clean or with dry crumbs, the cake is done. For best results, you can also use a cake thermometer, ensuring the internal temperature reaches 210°F.

6. Cooling the Cake

After removing the cake from the oven, allow it to cool in the pan for 20-25 minutes on a wire rack. Once cooled, run a knife around the edges to release the cake before inverting it onto a tray.

Tips & Tricks for the Perfect Pound Cake

1. Calibrate Your Oven: Oven temperatures can vary, so it’s important to ensure that your oven is calibrated properly. This helps ensure your cake bakes evenly and at the correct temperature.
2. Room Temperature Ingredients: Always use room-temperature eggs, butter, and sour cream. This ensures that the ingredients blend more easily, resulting in a smoother batter.
3. Test for Doneness: Use a toothpick or cake thermometer to check for doneness. If the cake is overbaked, it can become dry.
4. Freezing Tips: Sour cream pound cake freezes beautifully. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 6 months.

Storing and Freezing

Pound cakes can be stored at room temperature in an airtight container for up to 4 days. You can also freeze the cake by wrapping it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 6 months.

Quick Sour Cream Pound Cake Recipe

Description
A rich and moist sour cream pound cake with a golden crust and soft, buttery interior. Perfect for potlucks, parties, or as a versatile dessert served with toppings like fruit, caramel, or whipped cream.