If you want an old fashioned dessert that is easy to make this Sour Cream Pound Cake is a great choice. This recipe is so good, the pound cake can be eaten by itself, or used as a base recipe for other pound cake renditions. Super moist with fewer ingredients than expected, this sour cream pound cake will become a favorite for years to come.
Sour Cream Pound Cake Recipe
I have been making this pound cake for close to 30 years. It always comes out perfectly, tastes great and is moist enough to be eaten by itself. It is great too topped with fruit and whipped cream. A true culinary delight!
A lot of people do not know that the name “pound cake” actually comes from how the dessert was originally made. The name referred to the ingredients used in the recipe. A pound of each ingredient (sugar, flour, butter, and eggs) was used to make the cake. The cake, when finished, weighed a minimum of four pounds (or more). And now you know how it got the name ““pound cake.” I had never thought about the name of the cake that much until I ran across the history of it. I was pretty amused and knew I had to share it. I cannot imagine using that much of each of those ingredients for just one cake. One day, I will have to find and make the original and see how big it actually turns out.
In this day and age, the recipe has been reduced a bit to make a more feasible size of a cake. There are a few stories about how long ago pound cake was discovered, but no one knows the exact date. Sometime during the 18th century (1700s), it was created in Europe and became a favorite. So much so, it was carried around the world and has become a common household cake in countless countries. I enjoy seeing the various flavor combinations people come up with for pound cake. I love this version of Sour Cream Pound Cake as it turns out so perfect, you do not need to add fruit, frosting, or ice cream to enjoy it.
How to Make Sour Cream Pound Cake
1. Prep and Begin – Preheat your oven to 325 degrees then beat butter and sugar together in a large bowl.
2. Make it Fluffy – Add the eggs, vanilla, and extract to the bowl. Beat the mixture until it’s nice and fluffy.
3. Add More Ingredients – Mix the flour and baking soda together in a separate bowl. Add the flour and sour cream to the butter mixture, a bit at a time. Alternate between the flour and sour cream until it’s all incorporated.
4. Bake and Serve – Bake the sour cream pound cake for about an hour or until a toothpick comes out clean. Allow to cook for a few minutes before removing from the pan. Serve and enjoy!
Tips for making this Sour Cream Pound Cake Recipe:
● Do not overbake – This cake will become tough and dry if you cook it for too long. The best pound cake is one with plenty of moisture.
Top with fruit – One of the best ways to serve this recipe is to top it with your favorite fruit. Fresh fruit or even canned fruit filling is a great idea as well.
● 8 Tablespoons of Butter = 1 stick of butter in the United States.
● Strawberry shortcake – This cake works great as a strawberry shortcake rendition. Simply top with the strawberries and whipped cream. One of my favorite ways to eat it.
● Cinnamon Sugar Pound Cake – If you want to make it a little differently, you can add some cinnamon to the batter then sprinkle cinnamon and sugar over the top before baking. You could even make a coffee cake type crumble for the top.
● Use a stand mixer – If you want to make this recipe even quicker, use a stand mixer and it will also give your arms a break on mixing all those ingredients.
● Storage – This cake does best being stored in a dry, cool place, in an airtight container. If you would like to freeze it, this is possible. Just be sure to reheat it with a moist towel over the top, as freezing it will dry it out some.
● Learn how to make your own vanilla extract. It has been years since I purchased vanilla extract! I always make my own.
Common Questions About Sour Cream Pound Cake
What Does Sour Cream Do to a Cake?
Sour cream has a great many uses when it comes to baking or cakes, in general. In this case, sour cream is used to add moisture without making the batter too thin. Sour cream also has acid within its ingredients, which helps activate the baking powder used in the recipe and acts as a counterpart of sorts. It’s also great for adding creaminess to a dish, and since this dish has to cook for a long period of time, it helps control browning.
Why Does My Pound Cake Crack on Top?
A pound cake has a dense batter, which makes it take longer to cook. This also means that the outside will cook before the inside will. Therefore, once the inside cooks, it will begin expanding which puts pressure on the outside that’s already baked. This pressure causes the entirety of the cake to rise, but it also causes cracking. There’s no getting away from the top cracking unless you cook it in a tube or bundt pan.
This is a delicious recipe you will want to keep or even memorize. Not just because it is delicious, but because it is an easy, great base recipe for many other dessert ideas as well. If you decide to make this Sour Cream Pound Cake, please let me know how you liked it in the comments below!
Sour Cream Pound Cake Recipe Ingredients:
● 1 1/3 cups Sugar
● 8 TBSP Butter
● 2 Eggs
● 1 tsp Vanilla Extract
● ½ tsp Almond Extract
● 2 cups Flour
● ½ tsp Baking Powder
● 8oz Sour Cream
Sour Cream Pound Cake Recipe Mise en Place:
Sour Cream Pound Cake Recipe Directions:
1. Grease and flour a loaf pan. Set aside.
2. Preheat Oven to 325°.
3. Beat together sugar and butter.
4. Add eggs, vanilla extract, and almond extract; beat until mixture is fluffy.
5. Combine flour and baking powder.
6. Add flour mixture and sour cream to butter mixture, alternately ingredients. Mix well.
7. Pour mixture into greased and floured loaf pan.
8. Bake 1 hour or until an inserted wooden toothpick comes out clean.
9. Cool pan on wire rack 10 – 15 minutes and scrape knife along pan edge before removing loaf from pan.
10. Allow sour cream pound cake to cool completely on the wire rack after removal.
- 1 1/3 cups Sugar
- 8 TBSP Butter
- 2 Eggs
- 1 tsp Vanilla Extract
- ½ tsp Almond Extract
- 2 cups Flour
- ½ tsp Baking Powder
- 8 oz Sour Cream
- Grease and flour a loaf pan. Set aside.
- Preheat Oven to 325°F.
- Beat together sugar and butter.
- Add eggs, vanilla extract, and almond extract; beat until mixture is fluffy.
- Combine flour and baking powder.
- Add flour mixture and sour cream to butter mixture, alternately ingredients. Mix well.
- Pour mixture into greased and floured loaf pan.
- Bake 1 hour or until an inserted wooden toothpick comes out clean.
- Cool pan on wire rack 10 - 15 minutes and scrape knife along pan edge before removing loaf from pan.
- Allow sour cream pound cake to cool completely on the wire rack after removal.
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Amount Per Serving: Calories: 337Total Fat: 15gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 75mgSodium: 119mgCarbohydrates: 47gFiber: 1gSugar: 28gProtein: 4g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
If you enjoy sour cream cakes, try these:
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