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

Scale

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.

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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.