The sour cream pound cake is a classic dessert that's delightfully moist and rich, with a tangy twist brought by the sour cream. The delectable crumb texture and the sweet, buttery flavor make it a hit in any gathering. It's a straightforward recipe that even the most novice baker can execute with ease.
Most ingredients for the sour cream pound cake are staples in a pantry such as butter, sugar, eggs, vanilla extract, flour, baking soda, and salt. However, you might need to pick up sour cream and ground mace from the grocery store. Sour cream adds moisture and enhances the cake's tangy flavor. Ground mace, a spice derived from the outer shell of nutmeg seeds, lends a warm and subtly sweet note to the cake.
Ingredients for Sour Cream Pound Cake
Butter: Used for flavor and to create a soft and tender texture.
White sugar: Sweetens the cake and contributes to its moistness.
Eggs: Provide structure and help in leavening.
Vanilla extract: Enhances the flavors of other ingredients.
All-purpose flour: Forms the structure of the cake.
Baking soda: A leavening agent that helps the cake rise.
Salt: Balances sweetness and enhances other flavors.
Ground mace: Adds a warm, subtle sweetness.
Sour cream: Imparts moisture and tanginess to the cake.
Confectioners' sugar: Used for dusting the cake for a pretty finish.
One reader, Kennedy Fraser says:
This sour cream pound cake recipe is a game-changer! The cake turned out moist and flavorful, with a perfect crumb. The sour cream added a delightful tanginess, and the texture was spot on. It's now my go-to recipe for any occasion. Highly recommended!
Key Techniques for Baking Sour Cream Pound Cake
How to prepare the pan: Grease and flour a 9 or 10-inch fluted tube pan, such as a Bundt pan, to ensure the cake doesn't stick to the pan.
How to incorporate the flour mixture: Add the flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. This helps to ensure the cake has a tender crumb and even texture.
How to test for doneness: Insert a toothpick into the cake, and if it comes out clean, the cake is done. This step ensures the cake is fully baked and not undercooked in the center.
How to cool the cake: Allow the cake to cool for at least 10 minutes before inverting the pan onto a cooling rack and tapping out the cake. This helps the cake to release from the pan without breaking.
Sour cream pound cake is one of my favorite desserts. Even without a drizzle of glaze, it’s decadent enough to be the star of any gathering. BUT — you don’t really need a special occasion to indulge in this melt-in-your-mouth pound cake. It’s SO easy that you can whip this up ANY TIME you want. Personally, I love serving this sour cream cake as an afternoon snack, paired with a cup of hot coffee!
As far as cakes go, my sour cream pound cake recipe might be the easiest you can make. AND the softest, all thanks to the sour cream! It’s best to start with room temperature eggs, butter, and sour cream. Doing this will guarantee you the lightest and fluffiest homemade pound cake. I also like adding a pinch of mace to my cake. It gives the sour cream pound cake a distinct aroma and nutty taste.
I prefer all-purpose flour when making the cake batter, but you can also go with cake flour. If you’re in a pinch, cake mix also does wonders together with some sugar, oil, eggs, and sour cream. Whichever you use, don’t forget to sift your dry mixtures before prepping the batter!
Learn how to make pound cake from scratch with my easy recipe, and you’ll have a heavenly dessert every time. Dust it with confectioners’ sugar or top with glaze, and you’ll get an eye-catching pound cake every time.
As it’s truly a blank canvas for delightful toppings, sour cream pound cake can also be topped with whipped cream and fresh fruits. Sometimes though, I just love scooping a ball of ice cream and drizzling sugary sauce on top of my sour cream bundt cake. Perfect for when you’re wanting to impress guests at your next dinner party. So what are you waiting for? Grab that bundt pan and your ingredients, and get baking!
How To Make Sour Cream Pound Cake
Whip up a rich serving of this easy pound cake that’s baked with sour cream for a dense and moist slice. A true, show-stopping dessert served bundt-cake style!
Serves:
Ingredients
- 2 cups butter, softened
- 3 cups white sugar
- 6 eggs, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ¼ tsp baking soda
- 1 pinch ground mace
- ½ tsp salt
- 1 cup sour cream
- 1 tbsp confectioners’ sugar, or as needed
Instructions
- Preheat the oven to 350 degrees F.
- Grease and flour a 9- or 10-inch fluted tube pan, such as Bundt.
- In a large bowl, beat the butter and sugar with an electric mixer until light, fluffy, and noticeably lighter in color.
- Add the room-temperature eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg.
- Mix together the flour, baking soda, salt, and mace in a bowl. Add the flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated.
- Transfer the batter to the prepared pan and spread to a smooth top. Bake in the oven for about 1 hour and 20 minutes until a toothpick inserted in the cake comes out clean.
- Cool for at least 10 minutes before inverting the pan onto a cooling rack and tapping out the cake.
- Dust with confectioners’ sugar before serving. Enjoy!
Nutrition
- Calories: 487.42kcal
- Fat: 27.62g
- Saturated Fat: 16.77g
- Trans Fat: 0.94g
- Monounsaturated Fat: 7.30g
- Polyunsaturated Fat: 1.39g
- Carbohydrates: 56.46g
- Fiber: 0.63g
- Sugar: 38.50g
- Protein: 4.99g
- Cholesterol: 128.47mg
- Sodium: 125.99mg
- Calcium: 35.64mg
- Potassium: 75.60mg
- Iron: 1.42mg
- Vitamin A: 245.19µg
- Vitamin C: 0.13mg
Essential Technique Tip for Baking Sour Cream Pound Cake
When creaming the butter and sugar, it's important to let them mix until they become light and fluffy. This process, known as creaming, incorporates air into the mixture which helps the cake rise during baking. Also, adding the eggs one at a time ensures that each egg is fully incorporated into the batter and prevents the mixture from curdling. Lastly, when adding the dry ingredients and sour cream, alternate between the two to prevent the batter from becoming too stiff or too runny, which can affect the texture of the cake.
Time-Saving Tips for Making Sour Cream Pound Cake
Prepare the ingredients: Gather and measure all the ingredients before starting to save time and ensure you have everything you need.
Room temperature ingredients: Bring the butter, eggs, and sour cream to room temperature before starting to help the ingredients blend more easily.
Use an electric mixer: Utilize an electric mixer to beat the butter and sugar, making the process quicker and more efficient.
Bake multiple cakes: Consider doubling the recipe and baking two cakes at once to save time and have an extra cake on hand for later.
Plan ahead: Schedule your baking time to ensure you have enough time to complete the recipe without feeling rushed.
Clean as you go: Wash and put away dishes and utensils as you progress through the recipe to minimize cleanup time afterward.
Substitute Ingredients For Sour Cream Pound Cake Recipe
butter - Substitute with coconut oil: Coconut oil can provide a similar richness and flavor to butter, while also adding a hint of coconut flavor to the pound cake.
white sugar - Substitute with coconut sugar: Coconut sugar can be used as a 1:1 replacement for white sugar and adds a caramel-like flavor to the pound cake.
eggs - Substitute with applesauce: Applesauce can be used as a substitute for eggs to add moisture and binding properties to the pound cake.
all purpose flour - Substitute with almond flour: Almond flour can be used as a gluten-free alternative to all-purpose flour, adding a nutty flavor and a denser texture to the pound cake.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, providing the necessary leavening agent for the pound cake.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a substitute for sour cream, providing a similar tangy flavor and moisture to the pound cake.
confectioners' sugar - Substitute with granulated sugar: Granulated sugar can be used as a substitute for confectioners' sugar, although it will not dissolve as easily and may alter the texture of the cake slightly.
How to Present Sour Cream Pound Cake
Elevate the plating: When presenting the sour cream pound cake, focus on creating an elegant and visually appealing presentation. Use a clean, white plate to allow the cake to stand out, and consider incorporating subtle garnishes such as fresh berries or edible flowers to add a pop of color and sophistication to the plate.
Incorporate texture: Introduce contrasting textures to the plate to add depth and complexity to the dessert. Consider pairing the cake with a dollop of whipped cream or a quenelle of vanilla bean ice cream to provide a creamy and luscious element that complements the dense richness of the pound cake.
Utilize negative space: Embrace the concept of negative space to allow the cake to be the focal point of the presentation. By strategically leaving areas of the plate bare, you can draw attention to the intricate details and textures of the pound cake, creating a visually striking and balanced composition.
Precision with confectioners' sugar: When dusting the pound cake with confectioners' sugar, exercise precision and finesse. Use a fine-mesh sieve to evenly distribute the sugar over the cake, ensuring a delicate and refined finish that adds a touch of sweetness without overpowering the dessert.
Artful drizzling: Consider incorporating an artful drizzle of a complementary sauce, such as a raspberry coulis or a caramel glaze, to add a touch of sophistication and flavor complexity to the presentation. Use a steady hand to create elegant patterns that enhance the visual appeal of the dessert.
Attention to detail: Pay close attention to the finer details of the presentation, such as the placement of each component and the overall balance of the plate. Strive for meticulousness and precision to showcase the pound cake in a way that reflects the highest standards of culinary artistry.
Essential Tools for Making a Delicious Pound Cake
- Oven: Used for baking and roasting food items.
- Fluted tube pan (such as bundt): A special pan with a decorative fluted design, used for baking pound cakes and other desserts.
- Electric mixer: A kitchen appliance used for mixing, beating, and whipping ingredients for baking.
- Bowl: Used for mixing ingredients and preparing the cake batter.
- Cooling rack: Used to cool baked goods and allow air to circulate around the food.
- Toothpick: Used to check the doneness of the cake by inserting it into the cake and seeing if it comes out clean.
- Sifter: Used to sift dry ingredients such as flour and confectioners' sugar to remove lumps and aerate them.
Storing and Freezing Sour Cream Pound Cake
Allow the sour cream pound cake to cool completely before storing or freezing. This will prevent condensation from forming and making the cake soggy.
To store the cake at room temperature, wrap it tightly in plastic wrap or aluminum foil. It will keep for up to 5 days when stored properly.
For longer storage, you can refrigerate the wrapped cake for up to 1 week. Let it come to room temperature before serving for the best flavor and texture.
To freeze the pound cake, follow these steps:
- Cut the cake into individual slices or leave it whole, depending on your preference.
- Wrap each slice or the whole cake tightly in plastic wrap, making sure no air pockets remain.
- Place the wrapped cake pieces in a freezer-safe container or freezer bag, removing as much air as possible before sealing.
- Label the container or bag with the date and contents for easy reference.
- Freeze for up to 3 months.
To thaw the frozen sour cream pound cake, remove it from the freezer and let it thaw in the refrigerator overnight. Alternatively, you can thaw individual slices at room temperature for about an hour.
If you find the cake has dried out slightly after freezing and thawing, you can brush it with a simple syrup made from equal parts water and sugar heated until the sugar dissolves. This will help restore moisture to the cake.
How To Reheat Leftover Sour Cream Pound Cake
To reheat leftover sour cream pound cake, preheat your oven to 350°F (175°C). Wrap the cake loosely in aluminum foil and place it on a baking sheet. Heat the cake in the oven for 10-15 minutes, or until it's warmed through. This method helps to retain the cake's moisture and prevent it from drying out.
Another option is to use a microwave. Place a slice of the pound cake on a microwave-safe plate and heat it on medium power for 20-30 seconds. Check the cake's temperature and repeat the process if needed, heating it in 10-second intervals to avoid overheating. Be careful not to microwave the cake for too long, as it can become rubbery or tough.
For a crispy exterior and a soft, warm interior, try reheating the sour cream pound cake in a toaster oven. Cut the cake into slices and place them on the toaster oven rack. Heat the slices at 350°F (175°C) for 3-5 minutes, or until they reach your desired level of warmth and crispiness.
If you want to add a touch of indulgence to your leftover cake, try warming it in a skillet with a bit of butter. Melt a small amount of butter in a non-stick skillet over medium heat. Add a slice of the pound cake and cook it for 1-2 minutes on each side, or until it's golden brown and heated through. This method creates a deliciously buttery and slightly caramelized exterior.
For a quick and easy reheating method, use a steamer basket. Fill a pot with about an inch of water and bring it to a simmer. Place the leftover pound cake in the steamer basket, making sure it doesn't touch the water. Cover the pot and steam the cake for 2-3 minutes, or until it's heated through. This method helps to maintain the cake's moisture and softness.
Interesting Fact About Sour Cream Pound Cake
The sour cream pound cake recipe is a classic dessert that has been enjoyed for generations. It is believed to have originated in Northern Europe and was brought to America by European immigrants. The addition of sour cream to the cake batter gives it a rich and moist texture, making it a favorite among many. This cake is often served on special occasions and is a popular choice for gatherings and celebrations. It can be enjoyed on its own or with a dollop of whipped cream and fresh berries for a delightful treat.
Is Making Sour Cream Pound Cake at Home Cost-Effective?
The cost-effectiveness of this sour cream pound cake recipe is quite high. The ingredients are relatively common and affordable, making it a budget-friendly option for households. The use of basic pantry staples like butter, sugar, and flour keeps the cost down. The addition of sour cream adds richness without breaking the bank. Overall, this recipe offers a delightful dessert option at a reasonable cost. On a scale of 1-10, I would rate it an 8 for cost-effectiveness. The approximate cost for a household of 4 people is around $10-$15, depending on the availability and pricing of ingredients.
Is Sour Cream Pound Cake Healthy or Unhealthy?
This sour cream pound cake recipe is quite indulgent and not particularly healthy. Here's why:
- The recipe contains a significant amount of butter and sugar, which are high in calories and saturated fat. Consuming excessive amounts of these ingredients can contribute to weight gain and increase the risk of heart disease.
- The cake is made with all-purpose flour, which is refined and lacks the beneficial nutrients found in whole grain flours.
- While the recipe includes sour cream, which does provide some calcium and protein, the overall nutritional value of the cake is relatively low.
To make this recipe healthier, consider the following modifications:
- Reduce the amount of butter and sugar used in the recipe. You can experiment with using applesauce, mashed bananas, or Greek yogurt as partial substitutes for these ingredients.
- Replace some or all of the all-purpose flour with whole wheat pastry flour or almond flour. These alternatives offer more fiber, protein, and nutrients compared to refined flour.
- Incorporate additional healthy ingredients into the batter, such as grated zucchini, carrots, or chopped nuts. These additions can boost the nutritional value of the cake while adding interesting textures and flavors.
- Serve the cake with fresh fruit compote or a dollop of Greek yogurt instead of sugary frostings or toppings. This will provide a healthier accompaniment to the dessert.
Editor's Opinion on This Sour Cream Pound Cake Recipe
The sour cream pound cake recipe is a classic and timeless dessert that is sure to impress. The combination of butter, sugar, and sour cream creates a rich and moist cake with a delicate crumb. The addition of mace adds a subtle warmth and depth of flavor, while the touch of confectioners' sugar on top provides a hint of sweetness. This recipe is a perfect balance of simplicity and elegance, making it a delightful treat for any occasion.
Enhance Your Sour Cream Pound Cake Recipe with These Unique Side Dishes:
Delicious Alternatives to Sour Cream Pound Cake
Appetizers and Main Courses to Serve with Sour Cream Pound Cake
Why trust this Sour Cream Pound Cake Recipe:
This sour cream pound cake recipe is a tried and true classic, passed down through generations. The combination of butter and sour cream creates a rich and moist texture, while the hint of vanilla extract adds a delightful aroma. The careful incorporation of flour and sour cream ensures a tender crumb, and the touch of mace adds a subtle warmth. With a golden crust and a soft interior, this cake is a timeless favorite. Trust in the tradition and expertise behind this recipe for a delectable dessert experience.
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