Sour Cream Pound Cake Recipe

Getting Started: Ingredients & Preparation

All this classic sour cream pound cake really needs is a few basic ingredients, a bundt pan, and some patience. Sure, this ound cake recipe has many of the usual suspects-butter, sugar, eggs, flour, baking soda-but adding in sour cream makes it super moist with just a hint of tang. In fact, the sour cream is the secret ingredient in this; it keeps the crumb tender and adds richness to each slice that is subtle.

Here’s everything you need to have ready:

• Unsalted Butter: Make sure it’s softened for easy creaming.
• Granulated Sugar: Adds sweetness and helps with the cake’s tender texture.
• Large Eggs: These should be at room temperature for easier blending with the butter and sugar.
• All-Purpose Flour: Sifted to remove lumps and give the cake a smooth texture.
• Baking Soda and Salt: The small amount of baking soda helps with a gentle rise.
• Sour Cream: This ingredient should also be at room temperature to mix smoothly into the batter.
• Vanilla Extract: Adds warmth and enhances the flavors.

Begin by gathering and measuring all your ingredients. This is key, as it ensures a smooth baking process without any last-minute scrambling.

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Step One: Preparing the Bundt Pan and Preheating the Oven

Preheat your oven to 325°F (165°C); prepare a 10-inch Bundt pan. Since most Bundt cakes really are a pain in the neck to get off from the molds, it really is necessary to grease up and flour each nook and cranny carefully.

Smearing with softened butter using a brush and dusting with a thin coat of flour will make your cake release out after baking with ease. All the extra time you invest here will pay huge dividends. If you don’t do this well, or skip the step entirely, you risk some of your beautiful pound cake sticking to the pan.

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Creating a Light and Fluffy Batter: Creaming Butter and Sugar

That’s one of the most critical steps to creaming in baking pound cake.

Beat the softened butter in the bowl of a large mixing bowl at medium speed with a mixer until creamy. Add the sugar in batches, beating until well incorporated into the butter. Beat an additional five minutes or until light and fluffy, almost pale in color. This step’s importance is to introduce air pockets in the butter, giving this cake a light, tender crumb.

Take your time here—properly creaming the butter and sugar is what gives a pound cake its perfect lightness.

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Building the Batter: Adding Eggs One at a Time

Now, into this mixture of butter and sugar, add the eggs, beating in one at a time and mixing each well after its addition. This will make the eggs mix evenly, avoiding curdling.

Stop and scrape the side of the bowl, where needed, to make sure that every bit of the egg is well incorporated into this buttery and sugary concoction. Introducing the eggs gradually further aids in preserving the airy texture you’ve achieved during the creaming process.

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Combining the Dry Ingredients

Sift all-purpose flour with baking soda and salt in another large mixing bowl. Flour must be sifted as that would help in breaking down the tangles, adding air to it to get the right texture of the cake. Add the baking soda and salt, and whisk them so that they are equally distributed to offer a balanced taste and texture to the cake.

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Alternating Flour and Sour Cream for a Silky Batter

You will add the dry ingredients and sour cream to the mix in alternating portions to keep the batter light and prevent overmixing. Mix in one-third of the flour mixture on low speed until just combined. Add half the sour cream and mix it in gently. Again, repeat this process with the remaining flour and sour cream, ending with the last portion of flour.

The result should be a smooth, creamy batter without lumps—ready for its final touch of flavor.

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Adding the Final Touch: Vanilla Extract

Vanilla Extract Add the vanilla extract to your now smooth, well-mixed batter. Its mere inclusion will introduce a cozy warmth and understated sweetness that gives this cake its truest completion in flavor. Mix until just combined, taking care not to overmix the batter at this stage.

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Preparing for Baking

Pour the finished batter into the prepared Bundt pan. Smooth the top with a spatula; this will provide an even bake. Lightly tap the pan on the counter to loosen air pockets that may have formed.

Put the Bundt pan in the middle of your hot oven and bake for 75-85 minutes. It’s done when golden brown on top and firm, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

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Cooling and Finishing Touches

Once done, take it out of the oven and let it cool in the pan about 10 minutes, as it needs this time of cooling since it begins to set; it’s going to be much easier to get it out. By now, having inverted the pan onto a wire rack, let it cool down completely before serving.

You could top it off with powdered sugar when it has cooled down enough for serving; just the light dusting does show off its classic show, adding a bit of sweetness.

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Tips for Serving and Storing Your Pound Cake

This sour cream pound cake is delicious on its own but can also be served with various accompaniments:

• Fresh Berries: A handful of raspberries or blueberries adds a fresh, vibrant contrast.
• Whipped Cream or Ice Cream: For a more decadent dessert, top with a dollop of whipped cream or a scoop of vanilla ice cream.
• Citrus Glaze: Drizzle with a lemon or orange glaze to add a citrusy twist that complements the rich flavor.

To store your pound cake, wrap it tightly in plastic wrap and keep it at room temperature for up to three days, or refrigerate for up to a week. This cake also freezes well—simply wrap slices individually for easy, thaw-and-serve portions.

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Enjoy the Nostalgic Taste of Homemade Pound Cake

Sour cream pound cake is so much more than dessert; it’s that classically comforting treat that warms the heart and builds so many memories. This cake, with a tender crumb and balanced sweetness, is well served whether shared with family or savored alone on a quiet afternoon with a cup of tea. Whether it’s a special occasion or not, this pound cake recipe deserves a comeback anytime, anytime.