Of course! A Sour Cream Pound Cake is a classic, beloved recipe for a reason. The sour cream is the secret weapon—it adds incredible moisture and a slight tang that balances the sweetness, resulting in a rich, dense, and velvety crumb that’s simply unforgettable.
Here is a detailed, foolproof recipe for the best Sour Cream Pound Cake.
Classic Sour Cream Pound Cake
Why This Recipe Works:
· Sour Cream: Provides fat and acidity, which tenderizes the gluten in the flour for a supremely moist, tight crumb.
· Room Temperature Ingredients: This is non-negotiable. It allows the ingredients to emulsify properly, creating a smooth, aerated batter that bakes evenly.
· Creaming Method: Beating the butter and sugar for a full 5-7 minutes is crucial for incorporating air and giving the cake structure.
Ingredients:
· 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
· 3 cups (600g) granulated sugar
· 6 large eggs, room temperature
· 3 cups (360g) all-purpose flour, sifted (then measured)
· ¼ tsp baking soda
· ½ tsp salt
· 1 cup (8 oz / 240g) full-fat sour cream, room temperature
· 2 tsp vanilla extract
· 1 tsp almond extract (optional, but highly recommended)
Instructions:
- Prep:
· Preheat your oven to 325°F (165°C). This lower temperature is key for baking a large pound cake evenly without over-browning.
· Generously grease and flour a 10-inch tube pan or a 12-cup Bundt pan. Do not skip the flouring step, as this cake can stick.
- Combine Dry Ingredients:
· In a medium bowl, whisk together the sifted flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
· In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium speed until smooth and creamy, about 1 minute.
· Gradually add the sugar with the mixer running. Once all added, increase the speed to medium-high and beat for 5-7 minutes, until the mixture is very pale yellow and fluffy. Scrape down the bowl halfway through.
- Add Eggs:
· Add the eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape down the sides of the bowl as needed. The mixture may look slightly curdled after adding the eggs; this is normal and will fix itself when you add the dry ingredients.
- Combine Wet and Dry:
· In a small bowl or measuring cup, stir the vanilla and almond extract into the sour cream.
· With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the sour cream mixture in two parts. Begin and end with the flour mixture.
· Mix just until combined after each addition. Do not overmix.
- Bake:
· Pour the thick batter into the prepared pan and spread it evenly.
· Bake for 80 to 90 minutes (1 hour 20 min to 1 hour 30 min). DO NOT open the oven door for the first hour.
· The cake is done when a long wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top will be a deep golden brown and will have a crack down the center.
- Cool (This is Crucial!):
· Let the cake cool in the pan on a wire rack for 20 minutes. This allows the structure to set.
· After 20 minutes, carefully run a thin knife or offset spatula around the edges and center tube to loosen the cake.
· Invert the cake onto the wire rack, remove the pan, and let it cool completely for at least 2 hours before slicing. Slicing it warm will cause it to crumble.
Pro Tips for the Perfect Pound Cake:
· Room Temperature is Key: Cold ingredients don’t incorporate well and will result in a dense, sunken cake. Take the butter, eggs, and sour cream out 2-3 hours before baking.
· Weigh Your Flour: For the most accurate results, use a kitchen scale. If you don’t have one, fluff your flour with a spoon, spoon it into your measuring cup, and level it off. Don’t scoop directly from the bag!
· Don’t Overmix: Once you add the flour, mix on low speed just until the ingredients are combined. Overmixing develops gluten and leads to a tough cake.
· The Pan Matters: A light-colored aluminum tube or Bundt pan is ideal. Dark non-stick pans can cause the crust to over-brown. If you only have a dark pan, consider reducing the oven temperature by 25°F.
· Flavor Variations:
· Lemon: Add the zest of 2 lemons to the butter-sugar mixture and substitute lemon juice for the almond extract.
· Almond Glaze: Whisk together 1 cup powdered sugar, 2-3 tbsp milk, and ½ tsp almond extract. Drizzle over the cooled cake.
· Brown Sugar Streusel: Swirl a layer of cinnamon-brown sugar streusel in the middle of the batter before baking.
This cake is magnificent on its own with a cup of coffee or tea, but it’s also sturdy enough to be served with fresh berries and whipped cream. Enjoy!