Old-Fashioned Sour Cream Pound Cake Recipe: A Timeless Delight

If you’re a fan of classic desserts, this Old-Fashioned Sour Cream Pound Cake is an absolute must-try. This cake is not just any ordinary pound cake; it’s incredibly moist, rich, and has a delightful tangy flavor thanks to the addition of sour cream. Perfect for any occasion, whether it’s a family gathering, a holiday celebration, or simply an afternoon tea, this cake is sure to impress!

Why You’ll Love This Recipe

This sour cream pound cake is beloved for its tender crumb and dense texture. The secret to its deliciousness lies in its simplicity—made from a few basic ingredients, this cake relies on quality components to create a flavor that’s both comforting and luxurious. Here’s why this recipe stands out:

Moist Texture: The addition of sour cream ensures that each slice is incredibly moist.
Rich Flavor: Made with real butter and vanilla extract, the flavor is classic and rich.
Simple Ingredients: You probably already have most of the ingredients in your kitchen.
Versatile: Enjoy it plain, with a dusting of powdered sugar, or topped with fresh fruit and whipped cream.

Ingredients You’ll Need

To make this delicious Old-Fashioned Sour Cream Pound Cake, you will need the following ingredients:

3 cups of all-purpose flour: Provides the structure for the cake.
1/2 teaspoon of baking soda: Helps the cake rise slightly, giving it a nice texture.
1/2 teaspoon of salt: Enhances all the flavors.
1 cup of unsalted butter (at room temperature): Adds richness and moisture.
3 cups of granulated sugar: Sweetens the cake and aids in browning.
6 large eggs (at room temperature): Contributes to the cake’s richness and structure.
1 cup of sour cream (at room temperature): Adds moisture and a subtle tangy flavor.
1 teaspoon of vanilla extract: Enhances the flavor profile of the cake.

Step-by-Step Instructions

Follow these easy steps to create a perfect Old-Fashioned Sour Cream Pound Cake:

Preheat the Oven: Start by preheating your oven to 325°F (160°C). This lower temperature will help bake the cake evenly without drying it out.
Prepare the Pan: Grease a 10-inch bundt pan generously with butter or non-stick cooking spray. You can also lightly dust the pan with flour to ensure the cake releases easily after baking.
Mix Dry Ingredients: In a medium-sized bowl, sift together the flour, baking soda, and salt. Sifting helps to aerate the flour, which contributes to a lighter cake texture.
Cream the Butter and Sugar: In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This process usually takes about 5-7 minutes and is crucial for incorporating air into the batter, which helps the cake rise.
Add Eggs One at a Time: Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition. This step ensures that the eggs are fully incorporated, creating a smooth batter.
Add Sour Cream and Vanilla: Gradually add the sour cream and vanilla extract, mixing until just combined. The sour cream not only adds moisture but also a slight tanginess that enhances the flavor.
Incorporate Dry Ingredients: Slowly add the sifted dry ingredients to the batter, mixing on low speed until just combined. Avoid over-mixing, as this can cause the cake to become dense.
Pour Batter into the Pan: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake the Cake: Place the pan in the preheated oven and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to open the oven door too often, as this can cause the cake to sink.
Cool and Serve: Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely. Once cooled, you can dust it with powdered sugar or serve it with your favorite toppings.

Tips for the Best Pound Cake

Use Room Temperature Ingredients: Ensure all your ingredients, especially the butter, eggs, and sour cream, are at room temperature. This helps them blend together more smoothly, resulting in a better texture.
Measure Ingredients Accurately: Baking is a science, so make sure to measure your ingredients accurately for the best results. Use a kitchen scale for precise measurements if possible.
Don’t Overmix the Batter: Overmixing can cause the cake to become tough and dense. Mix just until the ingredients are combined.
Check for Doneness: Every oven is different, so start checking the cake a few minutes before the recommended time. Insert a toothpick into the center; if it comes out clean, the cake is done.

Variations and Serving Suggestions

Lemon Sour Cream Pound Cake: Add 1 tablespoon of freshly grated lemon zest and 2 tablespoons of lemon juice to the batter for a refreshing citrus twist.
Chocolate Sour Cream Pound Cake: Mix in 1/2 cup of cocoa powder with the flour mixture for a rich chocolate flavor.
Topping Ideas: Serve with a dollop of whipped cream, fresh berries, or a drizzle of homemade caramel or chocolate sauce.

Frequently Asked Questions (FAQs)

1. Can I make this cake in advance?
Yes! This cake actually tastes even better the next day. You can make it a day ahead and store it in an airtight container at room temperature.

2. Can I freeze this pound cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw it at room temperature before serving.

3. Why is my pound cake dense?
If your pound cake turns out dense, it could be due to overmixing the batter or using cold ingredients. Ensure that all ingredients are at room temperature and mix just until combined.

Final Thoughts

This Old-Fashioned Sour Cream Pound Cake is a classic for a reason. It’s simple, versatile, and absolutely delicious. Whether you’re a novice baker or an experienced one, this recipe is easy to follow and delivers consistent results every time. Give it a try, and you’re sure to have a new favorite cake to enjoy and share with loved ones!

Try This Recipe Today!

If you love old-fashioned recipes that never go out of style, this sour cream pound cake is perfect for you. It’s a comforting, rich, and satisfying treat that brings a sense of nostalgia with every bite. Happy baking!