The Ultimate Sour Cream Pound Cake Recipe: Incredibly Moist, Tender, and Delicious!
Is there anything more comforting and satisfying than a slice of perfectly baked pound cake? That rich, buttery flavour, the fine, tender crumb, and that delightful golden crust…
It’s a classic for a reason! But what if we told you there’s a secret ingredient that can elevate this beloved cake to a whole new level of moistness and subtle tang? We’re talking about sour cream! If you’ve been searching for a pound cake that stays incredibly moist for days and boasts an unbelievably tender texture, then look no further. We’re thrilled to share our ultimate Sour Cream Pound Cake recipe, a tried-and-tested favourite that consistently delivers outstanding results. Get ready to bake a cake that will become a staple in your repertoire!
Table of Contents
The Magic of Sour Cream in Pound Cakes
Before we dive into our Sour Cream Pound Cake recipe, let’s quickly explore why sour cream is such a fantastic addition to cakes, particularly pound cakes:
- Moisture: Sour cream has a high fat and moisture content, which translates directly into a moister cake. It helps prevent the cake from drying out.
- Tenderness: The acidity in sour cream tenderises the gluten in the flour, resulting in a softer, more delicate crumb.
- Richness: The fat in sour cream adds richness and flavour to the cake, complementing the butter beautifully.
- Fine Crumb: The interaction between the acid in the sour cream and leavening agents like baking soda can help create a finer, more even crumb structure.
- Flavour Balance: The subtle tanginess of sour cream provides a lovely contrast to the sweetness of the cake, making for a more complex and enjoyable flavour profile.
It’s this combination of benefits that makes a moist pound cake recipe with sour cream a true winner.
Essential Ingredients for Your Perfect Sour Cream Pound Cake
To create this masterpiece of a cake, we’ll need high-quality ingredients. Here’s what you’ll gather for our Sour Cream Pound Cake recipe:
- Unsalted Butter: 1 cup (227g), softened to room temperature. This is crucial for proper creaming.
- Granulated Sugar: 2 cups (400g). Provides sweetness and contributes to the texture.
- Large Eggs: 4, at room temperature. Eggs add structure, richness, and leavening.
- Vanilla Extract: 2 teaspoons. Good quality vanilla enhances all the flavours.
- Plain Flour (All-Purpose Flour): 2 ½ cups (300g). Make sure to measure it correctly (spoon and level method).
- Baking Soda (Bicarbonate of Soda): ½ teaspoon. Works with the sour cream for leavening.
- Salt: ½ teaspoon. Balances the sweetness and enhances flavour.
- Full-Fat Sour Cream: 1 cup (240g or 8oz), at room temperature. This is the star ingredient for moisture and texture!
Choosing Your Sour Cream
For this Sour Cream Pound Cake recipe, we highly recommend using full-fat sour cream. The fat content is important for achieving the desired richness and moistness. Low-fat or fat-free versions can result in a less tender cake and may alter the texture. Ensure your sour cream is at room temperature before you begin, as this helps it incorporate more smoothly into the batter.
Step-by-Step Guide to Baking Your Sour Cream Pound Cake
Ready to bake the most incredible pound cake you’ve ever tasted? Follow these instructions carefully, and you’ll achieve pound cake perfection with our Sour Cream Pound Cake recipe.
1. Preparation is Key
- Preheat Your Oven: Preheat your oven to 160°C (140°C Fan / Gas Mark 3). Pound cakes bake best at a slightly lower temperature for a longer time to ensure they cook through without over-browning.
- Prepare Your Bundt Pan (or Loaf Tin): Generously grease and flour a 10- to 12-cup Bundt pan or two 9×5-inch loaf tins. Make sure to get into all the crevices of the Bundt pan to prevent sticking. Alternatively, you can use a baking spray that contains flour. We find that a well-prepared pan is crucial for a beautiful, easy pound cake recipe.
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are all at room temperature. This is vital for a smooth, well-emulsified batter, which leads to a better cake texture.
2. Mixing the Batter
- Sure! Here’s a rewritten version that keeps the meaning intact while making it flow more naturally:
- Beat the Butter and Sugar: In a large mixing bowl, use a stand mixer with a paddle attachment or a hand mixer to beat the softened unsalted butter on medium speed. until creamy. Gradually add the granulated sugar, beating well after each addition. Continue to beat for a good 5-7 minutes, until the mixture is very light, pale, and fluffy. This step incorporates air, which is essential for the cake’s texture. Scrape down the sides and bottom of the bowl frequently.
- Add Eggs: Add the room temperature eggs one at a time, beating well for about 30 seconds after each addition. Make sure each egg is fully incorporated before adding the next. Scrape down the bowl as needed.
- Stir in Vanilla: Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the plain flour, baking soda, and salt.
- Alternate Wet and Dry: With the mixer on low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the room temperature sour cream in two additions. Begin and end with the dry ingredients. (So, it will be: 1/3 dry, 1/2 sour cream, 1/3 dry, 1/2 sour cream, final 1/3 dry). Mix each addition only until just combined. Be very careful not to overmix at this stage; overmixing can lead to a tough cake.
3. Baking to Golden Perfection
- Pour Batter into Pan: Carefully pour the thick batter into your prepared Bundt pan or loaf tins, spreading it evenly.
- Bake: Bake for 60-75 minutes for a Bundt pan, or 50-60 minutes for loaf tins. The baking time can vary depending on your oven and pan material. The cake is done when a wooden skewer or cake tester inserted into the centre comes out clean, or with a few moist crumbs attached (but no wet batter). The top should be golden brown and spring back when lightly touched.
- Cool in Pan: Once baked, let the Sour Cream Pound Cake cool in the pan on a wire rack for 15-20 minutes. This allows the cake to firm up slightly, making it easier to remove without breaking.
- Invert and Cool Completely: Carefully invert the cake onto a wire rack. If it doesn’t release immediately, you can gently tap the bottom of the pan. Let the cake cool completely on the wire rack before slicing, glazing, or serving. This can take a couple of hours. Patience is rewarded with a perfectly textured cake!
Tips and Tricks for the Ultimate Sour Cream Pound Cake Recipe
We want your Sour Cream Pound Cake to be the best you’ve ever made! Here are some essential tips we swear by:
- Properly Measure Flour: Spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to a dry or dense cake.
- Don’t Skimp on Creaming: The creaming of butter and sugar is crucial. This step incorporates air into the batter, which contributes significantly to the cake’s light texture. Aim for at least 5 minutes of beating.
- Room Temperature Ingredients are Non-Negotiable: Cold ingredients don’t emulsify properly, which can result in a dense, unevenly textured cake. This is especially important for the butter, eggs, and sour cream in this moist pound cake recipe.
- Don’t Overmix After Adding Flour: Once the flour is added, mix only until the ingredients are just combined. Overmixing develops gluten, which can make your pound cake tough instead of tender.
- Thoroughly Grease and Flour Your Pan: This is especially important for intricate Bundt pans. Every nook and cranny needs to be coated to ensure the cake releases cleanly.
- Oven Temperature Accuracy: Ovens can vary. An oven thermometer is a great investment to ensure your oven is at the correct temperature. If your cake is browning too quickly, your oven might be too hot.
- Cooling is Crucial: Allowing the cake to cool in the pan for the specified time and then completely on a wire rack is important for its structure and to prevent it from falling apart.
Serving Suggestions & Variations
Our Sour Cream Pound Cake recipe creates a cake that is wonderfully delicious on its own, perhaps with a simple dusting of icing sugar. However, it’s also a fantastic base for other flavours and accompaniments:
- Simple Glaze: Whisk together icing sugar with a little milk, lemon juice, or orange juice to create a simple glaze to drizzle over the cooled cake.
- Fresh Berries and Cream: Serve slices with fresh seasonal berries (strawberries, raspberries, blueberries) and a dollop of freshly whipped cream or even more sour cream sweetened with a little sugar.
- Lemon or Orange Zest: Add the zest of 1-2 lemons or oranges to the batter along with the vanilla extract for a bright, citrusy flavour. This makes for a wonderful lemon sour cream pound cake.
- Chocolate Chips or Nuts: Gently fold in about 1 cup of chocolate chips or chopped nuts (like pecans or walnuts) into the batter before pouring it into the pan.
- Toasted and Buttered: Believe it or not, a slice of leftover pound cake, lightly toasted and spread with a little butter, is an incredibly delicious treat!
- As a Base for Trifles: Cubes of pound cake work wonderfully in trifles, soaking up fruit juices and custards.
If you enjoy citrusy cakes, you might also like our Ultimate Banana Split Cake Recipe.
Storing Your Delicious Homemade Sour Cream Pound Cake
One of the fantastic things about this Sour Cream Pound Cake recipe is that the cake stays moist for several days, thanks to the sour cream.
- At Room Temperature: Store the completely cooled pound cake in an airtight container at room temperature for up to 3-4 days.
- Refrigerating: If you prefer, or if your kitchen is very warm, you can store it in an airtight container in the refrigerator for up to a week. Note that refrigeration can sometimes make pound cake seem a bit drier, but it will still be delicious, especially if allowed to come to room temperature before serving.
- Freezing: This pound cake freezes beautifully! Once completely cooled, wrap it tightly in cling film, then in a layer of aluminium foil or place it in a freezer-safe bag or container. It can be frozen whole or in slices for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
For more in-depth baking science, especially regarding cake ingredients, resources like the King Arthur Baking ingredient guides offer excellent information.
Frequently Asked Questions (FAQ) about our Sour Cream Pound Cake Recipe
Can I use low-fat or fat-free sour cream in this recipe? We highly recommend using full-fat sour cream for the best texture and moisture in this Sour Cream Pound Cake recipe. Low-fat or fat-free versions have less fat and more water, which can negatively impact the cake’s tenderness and richness, potentially making it less moist. My pound cake is dry. What went wrong? Dryness in pound cake can be due to several factors:
- Overbaking: This is a common culprit. Use a cake tester and remove the cake as soon as it’s done.
- Incorrect flour measurement: Too much flour will absorb too much moisture. Always spoon and level your flour.
- Oven temperature too high: This can cause the outside to cook too quickly and dry out before the inside is done.
- Not enough fat: Ensure you’re using the correct amount of full-fat butter and sour cream.
Here’s your Sour Cream Pound Cake FAQ rewritten with short, clear paragraphs for improved readability, while keeping the content SEO-friendly and natural:
Why did my pound cake sink in the middle?
A sinking center can happen for several reasons:
- Underbaking: Always test with a skewer or cake tester before removing it from the oven.
- Opening the oven too early: Sudden drops in temperature can cause collapse.
- Too much leavening: Overdoing baking soda or baking powder can cause the cake to rise too fast and fall.
Make sure your oven temperature is accurate, and avoid opening the door until the final few minutes of baking.
Can I use a different type of pan besides a Bundt pan?
Yes! You can bake this cake in two 9×5-inch loaf pans instead. The baking time will be around 50–60 minutes, but always check for doneness with a skewer.
You can also use a 10-inch tube pan as an alternative.
What if I don’t have baking soda? Can I use baking powder?
This Sour Cream Pound Cake recipe uses baking soda because it reacts with the sour cream’s acidity to help the cake rise.
If needed, you can substitute with 1½ teaspoons of baking powder (which already includes an acid) and omit the baking soda. However, the texture and rise may differ slightly, so for best results, stick to the original recipe.
How do I ensure my cake doesn’t stick to the Bundt pan?
Proper pan preparation is crucial:
- Grease every crevice thoroughly with softened butter or shortening.
- Then dust with flour, tapping out any excess.
- Alternatively, use a baking spray with flour (labelled “for baking” or “with flour”).
Conclusion: Bake a Slice of Heaven!
We are absolutely thrilled for you to try our ultimate Sour Cream Pound Cake recipe! This cake is a true testament to how a simple ingredient like sour cream can transform a classic bake into something extraordinarily moist, tender, and flavourful. It’s the kind of cake that earns rave reviews and becomes an instant family favourite, perfect for afternoon tea, dessert, or any time you crave a comforting, buttery treat.
The rich flavour, the delicate crumb, and the sheer satisfaction of baking this beautiful cake from scratch are experiences we know you’ll enjoy. It’s more than just a cake; it’s a little slice of homemade happiness.
Ready to bake the best pound cake of your life? Gather your ingredients, preheat your oven, and give this Sour Cream Pound Cake recipe a try today! Let us know in the comments how your masterpiece turns out. We love hearing about your baking adventures! And for another classic comforting bake, why not try our Perfect Applesauce Cake Recipe?
