Health

Old Fashioned Sour Cream Pound Cake

admin 3 min read

Old-Fashioned Sour Cream Pound Cake (Rich, Buttery, and Moist)

Old-Fashioned Sour Cream Pound Cake is a timeless classic known for its buttery flavor, dense yet tender crumb, and a subtle tang from sour cream that keeps every slice beautifully moist. It’s the kind of traditional bundt cake that feels right at home alongside coffee or tea, and it’s equally delicious finished with a simple glaze.

Old Fashioned Sour Cream Pound Cake

Ingredients (Serves 12–16)

  • 1 cup unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • Optional: 1/2 teaspoon almond extract (for a classic bakery-style note)

Step-by-Step Instructions

1) Prep the Oven and Pan

  1. Heat oven to 325°F (165°C).
  2. Generously grease and flour a 10-inch bundt pan or tube pan, making sure you coat all grooves to prevent sticking.

2) Cream Butter and Sugar

  1. In a large bowl, beat the butter and sugar until pale, light, and fluffy, about 3–5 minutes.
  2. Add eggs one at a time, mixing well after each addition.

3) Combine Dry Ingredients

  • In a separate bowl, sift or whisk together:
    • flour
    • baking soda
    • salt

4) Build the Batter

  1. Add the dry mixture to the butter mixture in stages, alternating with the sour cream.
  2. Start and finish with the flour mixture (flour → sour cream → flour).
  3. Mix in vanilla extract (and almond extract, if using) just until blended.

5) Bake

  1. Spoon the batter into the prepared pan and smooth the top.
  2. Bake for about 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.

6) Cool and Serve

  1. Let the cake rest in the pan for 15 minutes.
  2. Turn out onto a wire rack and cool completely before slicing.
  3. Serve plain, or dress it up with whipped cream, fresh berries, powdered sugar, or a drizzle of glaze.

Optional Simple Glaze

  • Stir together:
    • 1 cup powdered sugar
    • 2–3 tablespoons milk or lemon juice
  • Drizzle over the fully cooled cake for a sweet finishing touch.

Tips for the Best Pound Cake

  • Use room-temperature ingredients: softened butter, eggs, and sour cream create a smoother, more even batter.
  • Avoid overmixing: once flour is added, mix only until combined to keep the crumb tender.
  • Choose a sturdy pan: a heavier bundt or tube pan helps the cake bake evenly from edge to center.

Storage and Freezing

  • At room temperature: keep in an airtight container for up to 3 days.
  • To freeze: wrap individual slices tightly and freeze up to 3 months. Thaw at room temperature before serving.

Final Thoughts

This sour cream pound cake delivers the nostalgic comfort of an old-fashioned recipe with a moist, rich texture that never goes out of style. Enjoy it simple, glaze it, or pair it with fruit—either way, it’s a dependable crowd-pleaser for any occasion.