Let me tell you about my all-time favorite dessert: old fashioned sour cream pound cake. This cake is pure magic! It’s like a warm hug from grandma, rich and moist with every bite. I remember the first time I had it at a family gathering; the smell wafting through the kitchen was irresistible. It was a staple at every birthday and holiday, and it never failed to impress. The secret? That delightful sour cream adds a tangy richness that makes it so special. I love serving it with a sprinkle of powdered sugar or a dollop of whipped cream. Trust me, once you try this cake, it’ll become a cherished recipe in your own home. It’s a classic that’s just waiting to be made and enjoyed!
Ingredients List
Gather these simple yet essential ingredients to create your own old fashioned sour cream pound cake. Trust me, you’ll want to use the best quality for that rich flavor!
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (make sure it’s nice and creamy!)
- 2 cups granulated sugar
- 4 large eggs (make sure they’re at room temperature for best mixing)
- 1 teaspoon vanilla extract (pure vanilla is always best!)
- 1 cup sour cream (this is what gives it that delightful moisture and tang!)
Make sure to have everything measured out and ready to go before you start mixing—it’s a game changer for smooth sailing in the kitchen!
How to Prepare Old Fashioned Sour Cream Pound Cake
Now, let’s get into the nitty-gritty of making this delicious old fashioned sour cream pound cake. Follow these steps closely, and you’ll have a beautiful, moist cake in no time!
Preheating and Preparing the Pan
First things first, preheat your oven to 350°F (175°C). This step is crucial because it ensures even baking. While that’s heating up, grab a 10-inch bundt pan and generously grease it with butter or cooking spray, then dust it with flour. This will help your cake release perfectly after baking—nobody wants a cake stuck in the pan!
Mixing Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is super important because it evenly distributes the leavening agents, making sure your cake rises beautifully. I like to use a whisk to really aerate the mixture; it makes a difference in the final texture!
Creaming Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until it’s light and fluffy—this usually takes about 3-5 minutes with an electric mixer. You want that airy texture; it’s what makes the cake so tender. Once it’s looking good, add the eggs, one at a time, mixing well after each addition. This helps them incorporate fully and creates that lovely rich flavor!
Combining Wet and Dry Ingredients
Next, stir in the vanilla extract and sour cream until smooth. Then, gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine! This gradual addition helps keep the cake light and fluffy—trust me, it’s worth it!
Baking the Cake
Pour the batter into your prepared bundt pan and smooth the top. Bake in your preheated oven for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, let it cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This cooling step is key to maintaining that perfect texture, so don’t rush it!
Nutritional Information
Here’s a quick look at the estimated nutritional values for a slice of this delightful old fashioned sour cream pound cake. Keep in mind that these values are based on typical ingredient use, so they might vary a bit depending on your specific ingredients and serving sizes.
- Serving Size: 1 slice
- Calories: 350
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 200mg
- Carbohydrates: 40g
- Sugar: 25g
- Fiber: 1g
- Protein: 4g
So, while this cake is a bit indulgent, it’s all about balance, right? Enjoy it as a treat, and savor every delicious bite!
Tips for Success
Now that you’re all set to make your old fashioned sour cream pound cake, let me share some of my best tips to ensure it turns out absolutely perfect every time!
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before you start. This helps everything blend together smoothly, creating that lovely texture we all crave!
- Don’t Overmix: When you combine the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, which we definitely want to avoid. A few lumps are totally fine!
- Check Your Oven Temperature: Every oven is a little different, so it’s a good idea to use an oven thermometer to ensure it’s accurate. Baking is a science, and even a few degrees can make a big difference!
- Cooling is Key: After baking, let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from breaking apart.
- Storage Tips: If you have leftovers (which is rare because it’s so delicious!), store them in an airtight container to keep it moist. It can also be frozen for up to three months—just let it thaw in the fridge when you’re ready to enjoy it again!
- Don’t Rush the Baking Time: Keep an eye on the cake as it bakes, but trust the toothpick test! Insert it in the center after 60 minutes, and if it comes out clean, it’s done. If not, give it a few more minutes, but be careful not to overbake!
With these tips in hand, you’re all set to create a stunning old fashioned sour cream pound cake that’ll have everyone asking for seconds. Enjoy the process and happy baking!
Serving Suggestions
When it comes to serving your old fashioned sour cream pound cake, the possibilities are endless! Here are some of my favorite ways to elevate this already delightful dessert:
- Fresh Fruit: Pair it with a medley of fresh berries like strawberries, blueberries, or raspberries for a burst of flavor and color.
- Whipped Cream: A dollop of freshly whipped cream on top adds a light and airy touch that complements the cake perfectly.
- Chocolate Sauce: Drizzle some warm chocolate sauce over a slice for that indulgent, decadent experience!
- Citrus Glaze: A simple glaze made with powdered sugar and lemon juice can add a zesty kick that brightens each bite.
- Ice Cream: Serve a slice alongside a scoop of vanilla or caramel ice cream for a truly comforting dessert!
- Caramel Sauce: Drizzling warm caramel sauce over the cake can bring out its rich flavors and add an extra layer of sweetness.
Feel free to mix and match these ideas based on your mood or the occasion. Each combination brings out something special in the cake, making every slice a little adventure!
Storage & Reheating Instructions
Now that you’ve baked your scrumptious old fashioned sour cream pound cake, let’s talk about how to keep it fresh and delicious! Proper storage is key to maintaining that moist texture and rich flavor we all love.
To store leftovers, make sure the cake is completely cooled first. Then, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. This helps to lock in moisture and keep it from drying out. You can store it at room temperature for up to three days, but if you want to keep it longer, pop it in the fridge for up to a week.
If you find yourself with more cake than you can eat (which is a rare but wonderful problem!), you can freeze it! Just slice the cake and wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container. It’ll stay fresh in the freezer for up to three months. When you’re ready to enjoy a slice, simply transfer it to the fridge to thaw overnight or let it sit at room temperature for an hour or so.
When it comes to reheating, I recommend a gentle approach to keep that heavenly texture intact. Just pop a slice in the microwave for about 10-15 seconds, or you can warm it up in the oven at 300°F (150°C) for about 5-10 minutes. This will revive its moist goodness without overcooking it. Enjoy your cake again as if it just came out of the oven!
FAQ Section
Can I use low-fat sour cream for this recipe?
You can, but I highly recommend sticking with full-fat sour cream if you can. It adds that rich moisture and flavor that makes this old fashioned sour cream pound cake so special. Low-fat versions might not give you the same delightful texture!
What can I do if my cake sinks in the middle?
Oh no! A sinking cake can be a bit of a bummer. This usually happens from overmixing or not baking it long enough. Make sure to mix gently when combining wet and dry ingredients, and always do the toothpick test to check for doneness!
Can I make this cake ahead of time?
Absolutely! This cake actually gets better as it sits, so feel free to bake it a day or two in advance. Just store it properly as mentioned earlier to keep it fresh, and it’ll still taste amazing when you serve it!
How do I know when my pound cake is done baking?
Great question! The best way to check is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, then your cake is ready! If it’s still wet, give it a few more minutes and check again.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Adding chocolate chips or chopped nuts can give your old fashioned sour cream pound cake an extra special touch. Just be sure to fold them in gently, and keep in mind that it might alter the baking time slightly, so keep an eye on it!
Old Fashioned Sour Cream Pound Cake: 5 Steps to Perfection
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic dessert with a rich and moist texture.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream.
- Gradually add the flour mixture to the wet ingredients.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let it cool before removing from the pan.
Notes
- Store leftovers in an airtight container.
- This cake can be frozen for up to three months.
- Serve with fresh fruit or whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: old fashioned sour cream pound cake
