Looking for the perfect pound cake? This Sour Cream Pound Cake is a timeless classic! With its rich buttery flavor and incredibly moist texture, it’s an easy yet impressive dessert. Whether served with fresh berries, whipped cream, or on its own, this cake will quickly become a favorite.

Sour Cream Pound Cake :

Sour Cake is a traditional Southern dessert that’s loved for its soft, dense texture and deliciously rich flavor. Made with pantry staples and sour cream for extra moisture, this cake is perfect for tea time, holidays, or a simple weeknight treat.

History of the Recipe :

Pound cake dates back to 18th-century Europe, where it was traditionally made with a pound each of butter, sugar, eggs, and flour. Over time, variations emerged, with sour cream being introduced to enhance moisture and richness. Today, Sour Cream Pound Cake remains a staple in Southern baking, offering a perfectly tender crumb and rich taste.

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Sour Cream Pound Cake

lakshman

This Sour Cream Pound Cake is rich, buttery, and incredibly moist. Made with simple ingredients, it’s the perfect dessert for any occasion. Serve it plain, with fresh fruit, or a dusting of powdered sugar!

Print Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course desert

Cuisine American

Servings 2

Ingredients

  

• 1 cup unsalted butter, softened
• 3 cup granulated sugar
• 6 large eggs
• 3 cup all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)

Instructions

 

• Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
• In a large bowl, beat butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Gradually add dry ingredients to the butter mixture, alternating with sour cream.
• Stir in vanilla extract and almond extract (if using).
• Pour batter into prepared pan and smooth the top.
• Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Notes

• Ensure all ingredients are at room temperature for best results.
• Do not overmix the batter to keep the cake tender.
• Store in an airtight container at room temperature for up to 5 days.

Keyword apple cider vinegar feminine wash, classic pound cake, sour cream pound cake

Tips for Sour Cream Pound Cake :

• For a golden crust, butter and flour the pan generously.
• Serve with a dusting of powdered sugar or a drizzle of glaze.
• Use high-quality vanilla extract for enhanced flavor.

FAQs for Sour Cream Pound Cake :

Q: Can I freeze Sour Cream Pound Cake?
A: Yes! Wrap tightly in plastic wrap and freeze for up to 3 months.

Q: Can I use Greek yogurt instead of sour cream?
A: Yes, Greek yogurt is a great substitute and provides similar moisture.

Q: How do I keep my pound cake from being too dense?
A: Make sure not to overmix the batter and use fresh baking soda.

Q: What’s the best way to serve this cake?
A: Enjoy it plain, with whipped cream, fresh berries, or a scoop of ice cream.

Conclusion :

This Cake is the perfect combination of buttery, moist, and tender. With a hint of vanilla and a rich texture, it’s a crowd-pleasing dessert for any occasion. Try it today and enjoy a slice of classic homemade goodness!