Oh my goodness, let me tell you about this Old Fashioned Sour Cream Pound Cake! It’s one of those delightful desserts that just makes your heart sing with joy. Seriously, there’s something so comforting about a slice of this rich, buttery cake. The sour cream adds a lovely tang and makes the texture incredibly moist—like a warm hug for your taste buds! I remember my grandmother making this cake every Sunday, filling the house with that irresistible aroma that wafted through every room. It’s perfect for any occasion, whether it’s a cozy family gathering or a fancy get-together with friends. Trust me, once you take that first bite, you’ll be hooked! It’s simple to make, yet it feels so special. You’ll love it as much as I do!
Ingredients
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, at room temperature
1 cup sour cream
2 teaspoons vanilla extract
3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
How to Prepare Old Fashioned Sour Cream Pound Cake
Preheat and Prepare
First things first, you’ll want to preheat your oven to 350°F (175°C). Trust me, this step is super important for getting that perfect rise! While the oven warms up, grab a 10-inch bundt pan and grease it well with some butter or non-stick spray. Then, sprinkle a little flour in there and tap it around to coat the sides. This helps our cake slide right out when it’s done, so don’t skip this part!
Mixing the Batter
Now, let’s make that batter! In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. I usually beat it for about 3-5 minutes; the texture should be airy and pale. Next, add the eggs one at a time, mixing well after each addition. This helps to incorporate air and creates that lovely soft texture. After that, stir in the sour cream and vanilla extract until everything is well combined. Oh, the smell of vanilla is just heavenly!
While that’s mixing, take another bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures that all the leavening agents are evenly distributed throughout the flour, which is super important for the cake’s rise. Once that’s done, gradually add the dry mixture to the wet ingredients. I like to do it in three parts, mixing just until combined after each addition. Be careful not to overmix—this can make the cake dense instead of light and fluffy!
Baking the Cake
Now, pour that luscious batter into your prepared bundt pan, smoothing the top if needed. Pop it in the preheated oven and bake for about 60-70 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Once it’s ready, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The anticipation of that first slice will be almost unbearable!
Why You’ll Love This Recipe
Rich and buttery flavor that’s simply irresistible
Moist texture thanks to the sour cream, making every bite a delight
Easy to make with straightforward steps—perfect for bakers of all levels!
Versatile for any occasion, whether it’s a family gathering or a potluck
Delicious on its own or dressed up with a dusting of powdered sugar
Stores well, staying fresh and tasty for days—if it lasts that long!
Can be frozen for future cravings, making it a great make-ahead treat
Storage & Reheating Instructions
So, you’ve made this delightful Old Fashioned Sour Cream Pound Cake, and you’re probably wondering how to keep it fresh and tasty! Here’s the scoop: once the cake has completely cooled, you’ll want to store it in an airtight container at room temperature. This helps maintain its moist texture and rich flavor for up to a week. If you’re like me and can’t resist sneaking a slice every day, it might not even last that long!
If you find yourself with leftovers—or if you’re just planning ahead—this cake freezes beautifully! To freeze, wrap each slice tightly in plastic wrap and then place them in a freezer-safe container or bag. It’ll stay delicious for up to 3 months. Just make sure to label the container with the date, so you know when it was made. When you’re ready to enjoy a slice, simply remove it from the freezer and let it thaw in the fridge overnight. No need to reheat it—just slice and indulge in that soft, buttery goodness!
But if you prefer your cake warm, that’s totally doable, too! You can pop individual slices in the microwave for about 10-15 seconds. Just keep an eye on it, so it doesn’t get too hot. You want it warm and cozy, not steaming! Enjoy your cake whenever the craving strikes—this pound cake is perfect for any time of day!
Nutritional Information
Now, let’s talk about the numbers! This Old Fashioned Sour Cream Pound Cake is a delightful treat, and while it’s not the lightest dessert, it’s certainly worth every bite. Here’s the estimated nutritional data for one slice:
Calories: 350
Fat: 15g
Protein: 4g
Carbohydrates: 50g
Sugar: 20g
Sodium: 200mg
Fiber: 1g
Cholesterol: 80mg
Keep in mind that these values are estimates, as actual nutrition can vary based on specific ingredients and portion sizes. But hey, every slice is filled with love and nostalgia, making it all the more special! Enjoy this cake guilt-free, knowing that sometimes, a little indulgence is just what you need!
FAQ Section
Can I use low-fat sour cream?
Absolutely! You can use low-fat sour cream in this Old Fashioned Sour Cream Pound Cake if you prefer a lighter option. Just keep in mind that while it will still be delicious, the texture might not be quite as rich and moist as when using full-fat sour cream. But hey, it’s a great way to lighten things up without sacrificing too much flavor!
How can I tell when the cake is done?
Ah, the all-important doneness check! You’ll know your pound cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. Another great tip is to gently press the top of the cake; if it springs back, that’s a sign it’s done! Just be cautious not to overbake, as that can dry it out. Trust me, you want that perfect, moist texture!
Can I freeze this cake?
You bet! This Old Fashioned Sour Cream Pound Cake freezes like a dream. To freeze, wrap each slice tightly in plastic wrap, then place them in a freezer-safe container or bag. It’ll stay scrumptious for up to 3 months! When you’re ready to enjoy a slice, just pull it out and let it thaw in the fridge overnight. No need to reheat unless you want that warm, cozy feeling. Just slice and savor the deliciousness whenever you like!
Tips for Success
Alright, my fellow bakers, here are my top tips to ensure your Old Fashioned Sour Cream Pound Cake turns out absolutely perfect every single time!
Use Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before you start mixing. This helps create a smoother batter and better texture in the final cake. Trust me, it makes a difference!
Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake, and nobody wants that! A few lumps are totally okay.
Check Your Oven Temperature: Ovens can be tricky! If you have an oven thermometer, use it to make sure your oven is at the right temperature. A cake baked at too high a temp can brown too quickly on the outside while remaining raw inside.
Cool Before Serving: I know the smell is irresistible, but let your cake cool completely before slicing. This helps it set and makes for cleaner slices—plus, it gives you time to brew a nice cup of tea or coffee to enjoy with it!
Experiment With Flavors: Once you’ve got the basic recipe down, don’t hesitate to add your twist! A little lemon zest or almond extract can elevate the flavor even more. Just remember, keep the main sour cream ingredient intact for that signature moisture!
Use a Bundt Pan for Presentation: The shape of a bundt pan not only looks gorgeous but also helps the cake bake evenly. Just be sure to grease and flour it well so that your cake releases beautifully!
Let It Rest: If you can resist the temptation, let your cake sit overnight wrapped in plastic wrap. The flavors meld and the texture gets even better. It’s worth the wait, I promise!
With these tips in your back pocket, you’ll be well on your way to baking a stunning Old Fashioned Sour Cream Pound Cake that’ll impress everyone. Happy baking!
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