There’s something truly comforting about the warm, buttery scent of a cake baking in the oven, and this Sour Cream Pound Cake brings all those cozy vibes to your kitchen. A few weeks ago, while rummaging through my pantry, I stumbled upon a forgotten container of sour cream that had been left over from taco night. Rather than grimacing at its impending expiration date, I decided to turn it into something special.
The result? A cake that’s not just rich and moist but also boasts a delightfully dense texture that’s perfect for any occasion, whether you’re enjoying it with coffee in the morning or serving it as a sweet finish to a family dinner. With simple ingredients and straightforward steps, this cake comes together effortlessly, making it a fantastic solution for those busy days when you crave a slice of homemade goodness. So, preheat your oven, and let’s bake something delicious that will have everyone asking for seconds!
Why will you love Sour Cream Pound Cake?
Irresistible Moisture: The sour cream adds a level of moisture that ensures each bite melts in your mouth.
Simple Ingredients: Using staples from your pantry, this cake is both budget-friendly and accessible.
Effortless Prep: Just mix, pour, and bake—no complicated techniques needed!
Versatile Delight: Enjoy it plain, topped with fruit, or glazed for an extra treat.
Crowd-Pleasing Comfort: Perfect for gatherings or quiet nights in, this cake always hits the spot!
Elevate your baking game with this delightful cake and bring warmth and joy to your table!
Sour Cream Pound Cake Ingredients
• • Discover the magic of Sour Cream Pound Cake!
For the Cake
- Unsalted butter – 2 sticks at room temperature for a rich, creamy texture.
- All-purpose flour – 3 cups to provide structure; remember to keep some for dusting.
- Baking soda – 1/2 teaspoon helps the cake rise to fluffy perfection.
- Kosher salt – 1/2 teaspoon to balance the sweetness beautifully.
- Granulated sugar – 2 cups for that sweet, satisfying flavor.
- Pure vanilla extract – 1 teaspoon to infuse a warm, inviting aroma.
- Large eggs – 4 adds moisture and richness to the batter.
- Sour cream – 1 cup keeps the cake delightfully moist and adds a touch of tang.
- Buttermilk – 1/2 cup ensures an extra tender crumb; it’s a great complement to sour cream.
For Dusting
- Confectioners’ sugar – A light sprinkle for that beautiful finishing touch!
How to Make Sour Cream Pound Cake
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Preheat the Oven: Start by preheating your oven to 350°F. While it warms up, butter and lightly flour a 10-by-5-inch loaf pan, tapping out any excess flour to ensure a clean release.
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Whisk Dry Ingredients: In a medium bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. This step combines your dry ingredients beautifully, setting the foundation for a tender cake.
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Blend Butter and Sugar: In a large bowl, use a hand mixer to beat 2 sticks of softened butter with 2 cups of granulated sugar and 1 teaspoon of pure vanilla extract. Mix on medium speed for about 5 minutes until the mixture is light and fluffy, filling your kitchen with a heavenly aroma!
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Incorporate the Eggs: Gradually add 4 large eggs to your fluffy butter-sugar mixture, beating in each one at low speed until fully incorporated. This ensures a smooth batter with a lovely richness.
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Add Sour Cream: Beat in 1 cup of sour cream until it’s mixed in well. This adds a delightful moisture that will keep your cake irresistibly tender, so don’t rush this step!
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Combine Dry and Wet Ingredients: Alternate adding the flour mixture and 1/2 cup of buttermilk in two additions, scraping down the sides of the bowl as you go. Mix just until everything is well combined, being careful not to overbeat.
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Pour into Pan: Scrape the luscious batter into the prepared loaf pan and smooth out the surface with a spatula. This ensures an even bake and a nicely shaped cake.
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Bake to Perfection: Place the pan in your preheated oven and bake for about 1 hour and 40 minutes until the cake is golden brown and a cake tester inserted in the center comes out clean. Your kitchen will smell incredible by now!
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Cool Completely: Once baked, transfer the cake to a wire rack and let it cool completely. This step is crucial for the best texture—patience is key!
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Dust and Serve: Finally, dust the top of your beautiful cake with confectioners’ sugar before slicing. Serve it up and enjoy the smiles around your table!
Optional: For an added touch of flavor, serve with fresh berries or a dollop of whipped cream.
Exact quantities are listed in the recipe card below.
What to Serve with Sour Cream Pound Cake?
Elevate your Sour Cream Pound Cake experience by pairing it with delightful sides that enhance its rich, buttery flavor.
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Fresh Berries: The tartness of strawberries, blueberries, or raspberries complements the cake’s sweetness while adding a burst of color and freshness.
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Whipped Cream: A dollop of light, fluffy whipped cream adds a creamy texture that contrasts perfectly with the cake’s density, creating a delightful mouthfeel.
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Vanilla Ice Cream: The classic combination of warm cake and cold ice cream is heavenly, melting together to create a luxuriously smooth dessert experience.
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Coffee or Tea: Serve with a steaming cup of your favorite brew to enhance the comforting vibes, making for a cozy afternoon treat.
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Lemon Glaze: A drizzle of tangy lemon glaze not only adds a zesty taste that brightens up every bite but also gives the cake a beautiful glossy finish.
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Chocolate Sauce: For a rich indulgence, pour warm chocolate sauce over the cake. The sweet and bitter notes play harmoniously, making each slice irresistible.
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Nuts: Chopped walnuts or pecans sprinkled on top add a crunchy texture that contrasts beautifully with the cake’s tender crumb, enhancing every bite.
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Fruit Compote: A warm fruit compote brings a touch of warmth and sweetness, creating a balance with the cake’s richness and adding vibrant flavors.
How to Store and Freeze Sour Cream Pound Cake
Room Temperature: Store the cake wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days to keep it fresh and moist.
Fridge: For longer storage, refrigerate the wrapped sour cream pound cake. It can last up to 1 week, but note that refrigeration may slightly alter the texture.
Freezer: To freeze, slice the cake and wrap each piece tightly in plastic wrap, then place in a freezer bag. It will keep well for up to 3 months.
Reheating: To enjoy slices after freezing, simply thaw at room temperature or warm briefly in the microwave for about 10-15 seconds for that freshly-baked taste!
Helpful Tricks for Sour Cream Pound Cake
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Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps create a smooth batter, crucial for a moist sour cream pound cake.
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Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake instead of the light, airy texture you’re aiming for.
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Check for Doneness: Bake until golden brown and a toothpick inserted in the center comes out clean. This ensures your cake stays moist without being undercooked.
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Cool Completely: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set properly and prevents it from falling apart.
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Store Properly: If you have leftovers, wrap the sour cream pound cake tightly in plastic wrap and store it in the fridge. This will help maintain its moistness for days!
Make Ahead Options
These Sour Cream Pound Cakes are perfect for busy home cooks who want to save time during their week! You can prepare the batter up to 24 hours in advance; simply mix everything as directed, then cover the bowl tightly and refrigerate. This ensures all the flavors meld beautifully while you focus on other tasks. When you’re ready to bake, let the batter sit at room temperature for about 30 minutes before pouring it into your prepared loaf pan and baking as instructed. For longer storage, consider freezing the wrapped, cooled cake for up to 3 months—just thaw overnight in the fridge and dust with confectioners’ sugar before serving for that fresh, just-baked taste!
Variations & Substitutions for Sour Cream Pound Cake
Feel free to get creative with this recipe and tailor it to your taste preferences!
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Gluten-Free: Substitute 3 cups of all-purpose flour with a gluten-free baking blend for a delightful gluten-free treat.
Try Bob’s Red Mill 1-to-1 baking flour for a fantastic texture that keeps that traditional pound cake essence! -
Dairy-Free: Replace the butter with coconut oil and the sour cream with a dairy-free yogurt.
This swap infuses your cake with a hint of coconut flavor, adding a tropical twist that’s simply irresistible! -
Citrus Zest: Add 2 teaspoons of lemon or orange zest to the batter for a refreshing pop of flavor.
The zesty aroma will brighten up your kitchen and add a delightful citrus note to each slice! -
Nutty Bliss: Mix in 1 cup of chopped nuts like walnuts or pecans for added crunch and depth.
This variation introduces a beautiful texture contrast, making your cake even more satisfying and hearty! -
Chocolate Chip: Fold in 1 cup of chocolate chips for a luscious treat that chocolate lovers will adore.
These pockets of melted chocolate will create heavenly bites, turning your pound cake into a decadent dessert! -
Spicy Kick: Incorporate 1 teaspoon of cinnamon or nutmeg for a warm, comforting flavor profile.
The spices will enrich the taste and make this cake perfect for cozy gatherings, evoking that wonderful homey feeling! -
Fruit Fusion: Add 1 cup of diced fresh berries or pureed fruit to the batter for a fruity twist.
But be cautious with juicy fruits; they can add moisture—balance is key to ensure perfect texture! -
Caramel Drizzle: Top with homemade or store-bought caramel sauce after baking for an indulgent finish.
That sweet, buttery drizzle transforms each slice into a dessert that feels like a special occasion!
Sour Cream Pound Cake Recipe FAQs
What type of sour cream should I use for the cake?
Absolutely! You can use regular full-fat sour cream for optimal moisture and flavor. If you’re looking for a lighter option, low-fat sour cream works too, but keep in mind it may slightly affect the cake’s richness.
How should I store leftover Sour Cream Pound Cake?
To maintain its delicious moisture, wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, where it will stay fresh for about a week, though the texture may change slightly.
Can I freeze Sour Cream Pound Cake?
Very! To freeze, slice the cake into individual pieces, then wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer bag or an airtight container. It will keep well in the freezer for up to 3 months. To enjoy, simply thaw the slices at room temperature or heat briefly in the microwave for a warm treat!
What should I do if my cake is too dense?
If you find your sour cream pound cake comes out denser than expected, the main culprit could be overmixing the batter. When combining the wet and dry ingredients, mix just until fully incorporated and no flour streaks remain. This gentle technique helps keep your cake light and fluffy!
Can I use substitutes for the buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can easily create a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly, and then use it in the recipe. This will help achieve the tender crumb you’re looking for!
Is this cake suitable for pets?
No, unfortunately! The ingredients in Sour Cream Pound Cake, particularly the sugar and butter, are not suitable for pets. It’s always best to avoid sharing sweet treats with your furry friends and stick to their specially formulated food.
Sour Cream Pound Cake: Indulge in Creamy Goodness Today
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Butter and lightly flour a 10-by-5-inch loaf pan, tapping out excess flour.
- In a medium bowl, whisk together all-purpose flour, baking soda, and kosher salt.
- In a large bowl, beat softened butter with granulated sugar and vanilla extract until light and fluffy.
- Gradually add eggs to the mixture, beating in each one until incorporated.
- Beat in sour cream until mixed well.
- Alternate adding the flour mixture and buttermilk in two additions, mixing just until combined.
- Scrape the batter into the prepared loaf pan and smooth the surface.
- Bake for about 1 hour and 40 minutes until golden brown and a cake tester comes out clean.
- Transfer the cake to a wire rack to cool completely.
- Dust the top with confectioners’ sugar before slicing.