If you’re looking for a moist and tender pound cake with a rich buttery flavor, this Old-Fashioned Sour Cream Pound Cake is the perfect choice. This classic Southern dessert is known for its dense yet soft crumb, making it ideal for any occasion. Whether served plain, dusted with powdered sugar, or topped with fresh fruit, this cake is sure to impress.
Why You’ll Love This Recipe
• Moist and buttery texture – Thanks to the sour cream, this pound cake stays incredibly soft.
• Simple ingredients – Made with pantry staples, no fancy ingredients required.
• Versatile – Enjoy it plain, with a glaze, or alongside whipped cream and berries.
Ingredients
For the Pound Cake:
• 3 cups all-purpose flour (sifted)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter (softened)
• 3 cups granulated sugar
• 6 large eggs (room temperature)
• 1 cup sour cream
• 1 tablespoon pure vanilla extract
For the Glaze (Optional):
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Oven and Pan
1. Preheat your oven to 325°F (163°C).
2. Grease and flour a 10-inch tube pan or bundt pan to prevent sticking.
Step 2: Mix the Dry Ingredients
3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
4. In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy (about 4-5 minutes). This step ensures a soft and airy texture.
Step 4: Add the Eggs
5. Add eggs one at a time, beating well after each addition. This helps incorporate air into the batter for a perfect crumb.
Step 5: Add Sour Cream and Vanilla
6. Mix in the sour cream and vanilla extract until fully combined.
Step 6: Combine Wet and Dry Ingredients
7. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to prevent a dense cake.
Step 7: Bake the Cake
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Step 8: Make the Optional Glaze
11. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
12. Drizzle over the cooled cake before serving.
Tips for the Perfect Pound Cake
• Use room temperature ingredients – This helps create a smooth, well-mixed batter.
• Do not overmix – Overworking the batter can make the cake dense.
• Check for doneness – Since every oven varies, test with a toothpick around 1 hour and 10 minutes.
Serving Suggestions
• With fresh berries and whipped cream – A delightful way to enjoy the cake.
• Toasted with butter – A warm slice with butter makes an indulgent breakfast treat.
• Paired with coffee or tea – Perfect for a cozy afternoon snack.
Storage and Freezing Instructions
At Room Temperature:
• Store in an airtight container for up to 4 days.
In the Refrigerator:
• Keeps well for up to a week. Wrap tightly to maintain freshness.
Freezing Instructions:
• Wrap the whole cake or slices in plastic wrap and place in an airtight container. Freeze for up to 3 months.
Frequently Asked Questions
1. Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt is a great substitute for sour cream and provides a similar texture and tang.
2. Why is my pound cake dry?
Overbaking or adding too much flour can result in a dry cake. Make sure to measure accurately and check for doneness early.
3. Can I add flavors like lemon or almond?
Absolutely! Try adding 1 teaspoon of lemon zest or ½ teaspoon of almond extract for a new flavor twist.
Final Thoughts
This Old-Fashioned Sour Cream Pound Cake is a timeless dessert that never disappoints. Its rich, buttery texture and perfect sweetness make it a must-try for any home baker. Whether you enjoy it plain, glazed, or dressed up with toppings, this pound cake is sure to become a family favorite.
Try this recipe today and enjoy the ultimate homemade pound cake experience!