Introduction: Can a Cake Be Simple, Rich, and Timeless?
Ever craved a dessert that’s dense, moist, and bursting with classic flavor? Sour Cream Pound Cake is a Southern staple, featuring a tender, buttery crumb enriched with sour cream and a hint of vanilla and spice. Perfect for tea parties, holidays, or a comforting treat, this cake is both versatile and delicious. Ready to bake a slice of tradition? Let’s dive into this beloved recipe!
Overview: Why Sour Cream Pound Cake is a Classic
Sour Cream Pound Cake is renowned for its rich, dense texture and subtle sweetness, with sour cream adding moisture and a slight tang. It’s a straightforward dessert that delivers big on flavor. Here’s what makes it special:
- Time Requirement: About 15 minutes to prep, 1 hour 25 minutes to bake, plus cooling time.
- Difficulty Level: Easy—simple mixing and baking, ideal for beginners and seasoned bakers alike.
- Why It’s Special: The sour cream ensures a moist, tender crumb, while the hint of mace or nutmeg adds a warm, unique flavor. This recipe yields 14 servings, perfect for gatherings or slicing over several days.
Ideal for brunches, potlucks, or as a base for fruit and cream desserts, Sour Cream Pound Cake is a timeless treat that never disappoints.
Essential Ingredients
Sour Cream Pound Cake uses pantry staples to create its signature dense, moist texture. Here’s what you’ll need for 14 servings:
- 3 cups all-purpose flour: Forms the cake’s sturdy structure.
- ½ teaspoon salt: Balances the sweetness.
- ¼ teaspoon baking soda: Helps with slight leavening for a tender crumb.
- 3 cups white sugar: Sweetens the cake for a rich flavor.
- 1 cup unsalted butter, softened: Adds richness and moisture.
- 6 large eggs: Provide structure and richness.
- 1 tablespoon vanilla extract: Enhances the flavor with a warm, sweet note.
- ⅛ teaspoon ground mace or ¼ teaspoon ground nutmeg: Adds a subtle, warm spice.
- 1 cup sour cream: Ensures a moist, tender texture with a slight tang.
- Confectioners’ sugar, as needed: For a light, decorative dusting.
Why These Ingredients Matter
- Sour Cream: The star ingredient, it adds moisture, richness, and a subtle tang that defines the cake’s texture.
- Butter: Provides a buttery flavor and dense crumb.
- Mace or Nutmeg: Adds a delicate, warm spice that elevates the flavor without overpowering.
- Eggs: Contribute to the cake’s structure and richness, making it dense yet tender.
Substitutions and Variations
- Butter: Use salted butter and reduce the added salt to ¼ teaspoon.
- Sour Cream: Substitute with full-fat Greek yogurt or buttermilk for a similar tang and moisture.
- Mace/Nutmeg: Omit for a plainer flavor or replace with cinnamon for a different spice profile.
- Vegan Option: Use vegan butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), plant-based sour cream, and ensure sugar is vegan-friendly.
- Gluten-Free: Use a gluten-free all-purpose flour blend designed for baking.
- Lemon Pound Cake: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the batter for a citrusy twist.
Step-by-Step Instructions
Making Sour Cream Pound Cake is a straightforward process that yields a rich, flavorful cake. Let’s get baking!
Step 1: Gather and Prep
- Gather 3 cups all-purpose flour, ½ teaspoon salt, ¼ teaspoon baking soda, 3 cups white sugar, 1 cup softened unsalted butter, 6 large eggs, 1 tablespoon vanilla extract, ⅛ teaspoon ground mace or ¼ teaspoon ground nutmeg, 1 cup sour cream, and confectioners’ sugar for dusting.
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).
Tip: Use a pastry brush to evenly grease the pan’s crevices, and dust with flour for easy release.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together 3 cups all-purpose flour, ½ teaspoon salt, ¼ teaspoon baking soda, and ⅛ teaspoon ground mace (or ¼ teaspoon ground nutmeg). Set aside.
Tip: Whisk thoroughly to ensure the baking soda and spices are evenly distributed.
Step 3: Cream Butter and Sugar
- In a large bowl, beat 1 cup softened unsalted butter and 3 cups white sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes, scraping down the sides as needed.
Tip: Creaming thoroughly incorporates air, ensuring a tender, dense crumb.
Step 4: Add Eggs and Vanilla
- Add 6 large eggs one at a time, beating well after each addition to fully incorporate.
- Beat in 1 tablespoon vanilla extract until combined.
Tip: Crack eggs into a separate bowl first to avoid shells and ensure even mixing.
Step 5: Combine Wet and Dry Ingredients
- Alternately add the flour mixture and 1 cup sour cream to the butter mixture, starting and ending with flour (flour, sour cream, flour, sour cream, flour), mixing on low speed until just incorporated.
Tip: Mix gently to avoid overworking the batter, which can make the cake tough.
Step 6: Bake the Cake
- Pour the batter into the prepared tube pan and smooth the surface with the back of a spoon.
- Bake in the preheated oven for 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean.
- Run a thin knife or offset spatula around the edges of the cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack to cool completely, about 1 hour.
Tip: If the cake browns too quickly, tent with foil after 1 hour to prevent over-browning.
Step 7: Serve
- Dust the cooled cake with confectioners’ sugar using a fine mesh sieve for a light, even coating.
- Slice into 14 pieces and serve.
Tip: Use a serrated knife for clean slices, especially if the cake is slightly warm.
Assembly: Building the Perfect Sour Cream Pound Cake
Making Sour Cream Pound Cake is all about creating a dense, moist cake with a beautiful presentation. Here’s how to make it shine:
- Batter: Mix just until combined for a tender crumb, and smooth evenly in the pan for uniform baking.
- Baking: Use a tube pan for classic shape and even cooking, ensuring the cake releases cleanly.
- Presentation: Dust with confectioners’ sugar for a simple, elegant finish that highlights the cake’s golden crust.
Presentation Tips
- Serve on a cake stand to showcase the fluted shape and sugary dusting.
- Pair with fresh berries and whipped cream for a decadent dessert.
- Slice thickly and serve with a drizzle of caramel or chocolate sauce for extra indulgence.
Storage and Make-Ahead Tips
Sour Cream Pound Cake is ideal for making ahead and stores well for enjoying over several days.
- Storage:
- Store covered at room temperature for up to 3 days or in the refrigerator for up to 1 week due to the sour cream.
- Freeze the whole cake or slices (wrapped tightly in plastic wrap and foil) for up to 3 months. Thaw at room temperature before dusting with confectioners’ sugar.
- Make-Ahead:
- Bake the cake a day or two ahead and store wrapped at room temperature.
- Dust with confectioners’ sugar just before serving to maintain a fresh look.
Tip: Wrap tightly to prevent drying out, and bring to room temperature before serving for the best texture.
Recipe Variations
Sour Cream Pound Cake is versatile and easy to customize. Here are some fun twists:
- Lemon Sour Cream Pound Cake: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the batter for a citrusy flavor.
- Chocolate Chip Pound Cake: Fold in 1 cup mini chocolate chips for a sweet surprise.
- Almond Pound Cake: Replace vanilla extract with almond extract and sprinkle slivered almonds on top before baking.
- Gluten-Free: Use a gluten-free all-purpose flour blend designed for baking.
- Berry Swirl Pound Cake: Swirl ½ cup raspberry or blueberry puree into the batter before baking for a fruity twist.
Conclusion: Savor the Southern Comfort!
Sour Cream Pound Cake is the dessert that brings timeless comfort to every bite. With its dense, moist texture, subtle tang, and hint of spice, it’s a perfect treat for brunches, holidays, or a cozy indulgence. Easy to make with a rich, rewarding flavor, this cake is sure to become a favorite. So, grab your tube pan, bake up this Southern classic, and enjoy a slice of pure delight. We’d love to hear how your cake turns out—share your creations in the comments or on social media!
Print
Sour Cream Pound Cake
Description
Ever craved a dessert that’s dense, moist, and bursting with classic flavor? Sour Cream Pound Cake is a Southern staple, featuring a tender, buttery crumb enriched with sour cream and a hint of vanilla and spice. Perfect for tea parties, holidays, or a comforting treat, this cake is both versatile and delicious.
Ingredients
Sour Cream Pound Cake uses pantry staples to create its signature dense, moist texture. Here’s what you’ll need for 14 servings:
- 3 cups all-purpose flour: Forms the cake’s sturdy structure.
- ½ teaspoon salt: Balances the sweetness.
- ¼ teaspoon baking soda: Helps with slight leavening for a tender crumb.
- 3 cups white sugar: Sweetens the cake for a rich flavor.
- 1 cup unsalted butter, softened: Adds richness and moisture.
- 6 large eggs: Provide structure and richness.
- 1 tablespoon vanilla extract: Enhances the flavor with a warm, sweet note.
- ⅛ teaspoon ground mace or ¼ teaspoon ground nutmeg: Adds a subtle, warm spice.
- 1 cup sour cream: Ensures a moist, tender texture with a slight tang.
- Confectioners’ sugar, as needed: For a light, decorative dusting.
Why These Ingredients Matter
- Sour Cream: The star ingredient, it adds moisture, richness, and a subtle tang that defines the cake’s texture.
- Butter: Provides a buttery flavor and dense crumb.
- Mace or Nutmeg: Adds a delicate, warm spice that elevates the flavor without overpowering.
- Eggs: Contribute to the cake’s structure and richness, making it dense yet tender.
Substitutions and Variations
- Butter: Use salted butter and reduce the added salt to ¼ teaspoon.
- Sour Cream: Substitute with full-fat Greek yogurt or buttermilk for a similar tang and moisture.
- Mace/Nutmeg: Omit for a plainer flavor or replace with cinnamon for a different spice profile.
- Vegan Option: Use vegan butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), plant-based sour cream, and ensure sugar is vegan-friendly.
- Gluten-Free: Use a gluten-free all-purpose flour blend designed for baking.
- Lemon Pound Cake: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the batter for a citrusy twist.
Instructions
Step 1: Gather and Prep
- Gather 3 cups all-purpose flour, ½ teaspoon salt, ¼ teaspoon baking soda, 3 cups white sugar, 1 cup softened unsalted butter, 6 large eggs, 1 tablespoon vanilla extract, ⅛ teaspoon ground mace or ¼ teaspoon ground nutmeg, 1 cup sour cream, and confectioners’ sugar for dusting.
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).
Tip: Use a pastry brush to evenly grease the pan’s crevices, and dust with flour for easy release.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together 3 cups all-purpose flour, ½ teaspoon salt, ¼ teaspoon baking soda, and ⅛ teaspoon ground mace (or ¼ teaspoon ground nutmeg). Set aside.
Tip: Whisk thoroughly to ensure the baking soda and spices are evenly distributed.
Step 3: Cream Butter and Sugar
- In a large bowl, beat 1 cup softened unsalted butter and 3 cups white sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes, scraping down the sides as needed.
Tip: Creaming thoroughly incorporates air, ensuring a tender, dense crumb.
Step 4: Add Eggs and Vanilla
- Add 6 large eggs one at a time, beating well after each addition to fully incorporate.
- Beat in 1 tablespoon vanilla extract until combined.
Tip: Crack eggs into a separate bowl first to avoid shells and ensure even mixing.
Step 5: Combine Wet and Dry Ingredients
- Alternately add the flour mixture and 1 cup sour cream to the butter mixture, starting and ending with flour (flour, sour cream, flour, sour cream, flour), mixing on low speed until just incorporated.
Tip: Mix gently to avoid overworking the batter, which can make the cake tough.
Step 6: Bake the Cake
- Pour the batter into the prepared tube pan and smooth the surface with the back of a spoon.
- Bake in the preheated oven for 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean.
- Run a thin knife or offset spatula around the edges of the cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack to cool completely, about 1 hour.
Tip: If the cake browns too quickly, tent with foil after 1 hour to prevent over-browning.
Step 7: Serve
- Dust the cooled cake with confectioners’ sugar using a fine mesh sieve for a light, even coating.
- Slice into 14 pieces and serve.
Tip: Use a serrated knife for clean slices, especially if the cake is slightly warm.
FAQs
1. Why is my cake dense?
Pound cake is naturally dense, but overmixing or using cold ingredients can make it overly heavy. Use room-temperature butter and eggs, and mix until just combined.
2. Can I use salted butter?
Yes, use salted butter and reduce the added salt to ¼ teaspoon.
3. Is this cake gluten-free?
Not as written, but use a gluten-free all-purpose flour blend for a gluten-free version.
4. Why did my cake sink?
Sinking can occur from underbaking or opening the oven too early. Bake until a toothpick comes out clean and avoid opening the oven door prematurely.
5. Can I make this ahead?
Yes! Bake up to two days ahead and store wrapped at room temperature, dusting with sugar before serving.
6. Can I use yogurt instead of sour cream?
Yes, full-fat Greek yogurt works well for a similar tang and moisture.
7. What are the health benefits of this cake?
Sour cream and eggs provide calcium and protein, but this is an indulgent treat due to sugar and fat content—enjoy in moderation.