Let me tell you about my absolute favorite cake: the old fashioned sour cream pound cake! This classic dessert has been a staple in American kitchens for generations, and for good reason. It’s rich, moist, and oh-so-satisfying, making it the perfect treat for any occasion. The addition of sour cream gives it that luscious texture that melts in your mouth, while the buttery flavor just wraps around your taste buds like a warm hug. Trust me, once you take a slice, you’ll understand why it’s loved by so many. Whether you’re serving it at a family gathering or just enjoying a slice with your afternoon coffee, this cake is sure to bring smiles all around!
Ingredients for Old Fashioned Sour Cream Pound Cake
Gather these simple yet essential ingredients, and get ready to create a cake that’s sure to impress!
- 1 cup unsalted butter, softened (Make sure it’s at room temperature for easy creaming!)
- 2 cups granulated sugar (This will give your cake that delightful sweetness!)
- 1 cup sour cream (The secret to that rich, moist texture!)
- 4 large eggs (Bring them to room temperature for better mixing!)
- 3 cups all-purpose flour (Sifted for a lighter cake, if you prefer!)
- 1 teaspoon baking powder (To help that lovely rise!)
- 1 teaspoon vanilla extract (For that warm, comforting flavor!)
- 1/2 teaspoon salt (Just a pinch to balance all that sweetness!)
How to Prepare Old Fashioned Sour Cream Pound Cake
Now that you’ve got your ingredients ready, let’s dive into the delightful process of making this old fashioned sour cream pound cake! It’s all about taking your time and enjoying each step. Trust me, the end result will be worth every minute!
Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This step is super important because it ensures that your cake bakes evenly and rises perfectly. While the oven is warming up, grab that beautiful 10-inch bundt pan and grease it up! I like to use a combination of butter and flour to make sure the cake releases easily. You don’t want to lose any of that deliciousness when you flip it out!
Mixing the Batter
In a large mixing bowl, cream the softened butter and granulated sugar together until they’re light and fluffy. This usually takes about 3-5 minutes of mixing, and it’s one of my favorite parts—there’s just something magical about that creamy texture! Next, add the eggs one at a time, mixing well after each addition. This helps keep your batter nice and smooth. Now, mix in the sour cream and vanilla extract, letting those flavors mingle beautifully!
Combining Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This is where the magic happens! Gradually add the dry mixture to your wet ingredients, mixing just until it’s combined. Be careful not to overmix! You want to keep that light texture, and overworking the batter can lead to a denser cake. Just a gentle fold until everything is incorporated will do the trick!
Baking the Cake
Once your batter is ready, pour it into the prepared bundt pan, spreading it evenly. Now, pop it into your preheated oven and bake for 60-70 minutes. The smell that fills your kitchen during baking is simply heavenly! To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, you’re golden! Let it cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely. Patience is key, but the wait will be so rewarding!
Why You’ll Love This Recipe
This old fashioned sour cream pound cake is truly something special, and here’s why you’ll fall head over heels for it:
- Rich Flavor: The combination of butter, sugar, and sour cream creates a deep, satisfying flavor that’s simply irresistible.
- Moist Texture: Thanks to the sour cream, every slice is incredibly moist and tender, making it a joy to eat.
- Simple Preparation: With straightforward steps, even beginner bakers can whip this cake up with confidence!
- Versatile Serving Options: Serve it plain, or dress it up with whipped cream, fresh fruit, or a drizzle of glaze for an elegant touch.
- Perfect for Any Occasion: Whether it’s a holiday gathering, a birthday celebration, or just a cozy afternoon treat, this cake fits right in.
- Time-Tested Classic: It’s a beloved recipe that’s been passed down through generations, making it a meaningful addition to your baking repertoire.
Tips for Success
To ensure your old fashioned sour cream pound cake turns out absolutely perfect, I’ve got a few tried-and-true tips that I swear by. Trust me, these little nuggets of wisdom will elevate your baking game!
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature. This helps them blend together smoothly and creates that dreamy texture we all love!
- Don’t Overmix: When combining your wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a tough cake, and we want it to be tender and fluffy!
- Check Your Oven Temperature: Ovens can be tricky! If you find your cakes are often over or undercooked, consider using an oven thermometer to ensure your baking temperature is just right.
- Use Fresh Ingredients: Check the freshness of your baking powder and vanilla extract. Stale ingredients can affect the rise and flavor, so always opt for the best!
- Let It Cool Properly: Allow your cake to cool in the pan for about 10 minutes before inverting it. This helps it set and reduces the chance of breaking or sticking!
- Enhance Flavor: For an extra kick, consider adding a teaspoon of almond extract or lemon zest to the batter. It’s a subtle twist that makes a big difference!
- Don’t Rush the Cooling: Once you’ve inverted the cake, let it cool completely on a wire rack before slicing. This helps the texture stabilize, making each slice just perfect.
With these tips in your back pocket, you’re all set to create a show-stopping old fashioned sour cream pound cake that will impress everyone at the table! Happy baking!
Storage & Reheating Instructions
After you’ve enjoyed your old fashioned sour cream pound cake, you might be wondering how to store those delicious leftovers! Don’t worry, I’ve got you covered with some simple tips to keep your cake fresh and tasty.
First, let the cake cool completely at room temperature before storing it. This step is super important because it prevents condensation from making your cake soggy. Once it’s cool, wrap it tightly in plastic wrap or place it in an airtight container. It can stay fresh at room temperature for up to a week, but if you want to keep it longer, consider freezing it!
To freeze, slice the cake into individual portions (if you can resist eating it all at once!) and wrap each slice in plastic wrap, then place them in a freezer-safe container or bag. This way, you can grab a slice whenever the craving strikes! It’ll keep in the freezer for up to three months.
When you’re ready to enjoy a slice, simply take it out of the freezer and let it thaw in the refrigerator overnight. If you want to enjoy it warm, you can pop it in the microwave for about 10-15 seconds. Just be careful not to overheat it; we want that lovely moist texture to stay intact!
Whether you serve it chilled or warmed up, your old fashioned sour cream pound cake will still taste amazing, and you’ll be glad you have leftovers to savor!
Nutritional Information
Now, let’s take a quick look at the nutritional information for each slice of this delightful old fashioned sour cream pound cake. Keep in mind that these values are estimates and can vary based on specific ingredients used and portion sizes.
- Serving Size: 1 slice
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 200mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 25g
- Protein: 4g
So, while this cake is indulgent, it’s all about enjoying it in moderation. It’s perfect for a special treat or celebration, and knowing the nutritional breakdown can help you savor each bite even more! Enjoy your baking adventure!
FAQ Section
I love sharing this old fashioned sour cream pound cake, and I often get questions about it! Here are some of the most common inquiries, along with my answers to help you on your baking journey.
Can I use low-fat sour cream?
Absolutely! While full-fat sour cream gives the best richness and moisture, low-fat sour cream can work in a pinch. Just keep in mind that the texture may be slightly different, but it’ll still be delicious!
What can I serve with the cake?
Oh, the options are endless! You can serve it plain or dress it up with a dollop of whipped cream, fresh berries, or even a drizzle of chocolate ganache for a decadent touch. It pairs wonderfully with coffee or tea for an afternoon treat!
Can I add flavors to the batter?
Definitely! You can experiment by adding a teaspoon of almond extract or lemon zest for a refreshing twist. I love how a little extra flavor can elevate this classic recipe!
What if I don’t have a bundt pan?
No worries! You can use a regular loaf pan instead. Just keep an eye on the baking time, as it may need a little more or less time based on the pan size. You want that golden crust to form beautifully!
How do I prevent the cake from sticking to the pan?
Greasing and flouring the pan well is key! I like to use a combination of softened butter and a light dusting of flour, making sure to get into all the nooks and crannies. This will help your cake slide out easily!
Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day as the flavors meld together. Just store it in an airtight container at room temperature, and you’ll be all set!
What’s the best way to thaw frozen cake?
When you’re ready to enjoy your frozen cake, just let it thaw overnight in the refrigerator. If you’re in a hurry, you can leave it at room temperature for a couple of hours. Either way, it’ll taste just as fabulous!
Can I substitute the eggs?
You can use flax eggs or applesauce as an egg substitute for a vegan option. However, keep in mind that the texture may vary slightly. I recommend sticking with traditional eggs for the fluffiest result!
I hope these FAQs help you as you embark on your old fashioned sour cream pound cake adventure! Don’t hesitate to reach out if you have more questions or any baking tales to share. Happy baking!
For more tips on baking, you can check out King Arthur Baking’s guide for helpful insights.
Imprimer
Old Fashioned Sour Cream Pound Cake: 7 Joyful Secrets
- Temps Total: 90 minutes
- Rendement: 12 servings 1x
- Alimentation: Végétarien
Description
A classic old fashioned sour cream pound cake that’s rich and moist.
Ingrédients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup sour cream
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Notes
- This cake can be stored in an airtight container for up to a week.
- It can also be frozen for up to three months.
- Serve with whipped cream or fruit for added flavor.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 70 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 25g
- De Sodium: 200mg
- La graisse: 20g
- Graisses Saturées: 12g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 90mg
Mots-clés: old fashioned sour cream pound cake, pound cake, sour cream cake
