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Old Fashioned Sour Cream Pound Cake

Old Fashioned Sour Cream Pound Cake
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The Old Fashioned Sour Cream Pound Cake is a classic dessert known for its moist texture, rich buttery flavor, and subtle tang from sour cream. This timeless cake features a tender crumb and a perfect balance of sweetness and vanilla, making it an easy-to-make treat ideal for any occasion. Its versatility allows for a variety of add-ins and garnishes, while its pantry-friendly ingredients and straightforward method make it approachable for bakers of all skill levels.

Ingredients

Scale

Main Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1 cup sour cream, at room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Prepare Your Ingredients and Pan: Bring butter, eggs, and sour cream to room temperature to ensure smooth mixing. Grease your loaf pan or bundt pan thoroughly and lightly dust with flour to prevent sticking.
  2. Cream Butter and Sugar: Using a mixer on medium speed, beat the unsalted butter and sugar together until light, fluffy, and pale in color, about 4-5 minutes.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to achieve a smooth, airy batter. Mix in the vanilla extract to infuse warmth into the cake.
  4. Combine Dry Ingredients Separately: In another bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and prevent lumps.
  5. Alternate Adding Dry Ingredients and Sour Cream: Add the dry ingredients in three parts, alternating with sour cream, starting and ending with the dry mixture. Fold gently to maintain airiness and ensure everything is fully incorporated.
  6. Bake to Perfection: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool Before Serving: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. This prevents crumbling and preserves the texture.

Notes

  • Room Temperature Ingredients: Ensures even mixing and prevents curdling of the batter.
  • Don’t Overmix: Mix just until combined to avoid a tough crumb.
  • Check Oven Temperature: Use an oven thermometer for accurate baking conditions.
  • Use Fresh Baking Powder: Guarantees proper rise and light texture.
  • Rest Batter Briefly: Letting batter sit for 5 minutes helps even moisture distribution for a tender finish.

Nutrition

Keywords: Old Fashioned Pound Cake, Sour Cream Pound Cake, Classic Pound Cake, Moist Cake, Homemade Pound Cake, Butter Cake, Sour Cream Dessert

Find it online: https://mealsbylina.com/old-fashioned-sour-cream-pound-cake/