Sour Cream Pound Cake
User Reviews
4.9
Sour Cream Pound Cake
Description
Sour Cream Pound Cake combines softened butter, sugar, eggs, and vanilla with sour cream to produce a soft, moist cake. The dry ingredients — flour, baking soda, and salt — are gently mixed into this rich batter and baked in a greased loaf pan lined with parchment. This results in a dense yet tender loaf with a light golden crust. The sour cream contributes a subtle tang and preserves moisture during baking.
The baking time ranges from 45 to 60 minutes, requiring a toothpick check to ensure the center is fully cooked. When cooled, the cake can be sliced for straightforward serving, and its mellow sweetness pairs well with berries or whipped cream for added texture and flavor contrast.
The cake stores well at room temperature for 3 days or refrigerated up to a week. It freezes well when wrapped tightly, and thawing overnight in the fridge preserves its moistness. This pound cake can be garnished with fresh strawberries and cream for a classic complement that balances the cake's richness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter , softened
- 1 cup granulated sugar
- 3 large egg room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat oven to 350 degrees F. Line the bottom of a 9x5'' loaf pan with a piece of parchment paper, then grease the bottom and sides of the pan with nonstick cooking spray.
- In a small bowl, combine the flour, baking soda, and salt.
- In a large mixing bowl cream the butter and sugar together until light and fluffy. Continue beating and add the eggs, one at a time, scraping bowl after each.
- Stir in the vanilla and sour cream.
- Slowly stir in the flour mixture, just until combined.
- Pour batter into prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Notes
- Store the cake wrapped at room temperature for up to 3 days or in the refrigerator for up to one week to maintain freshness.
- For freezing, cool completely, then wrap tightly with plastic wrap and foil or place in a freezer-safe bag; it keeps up to 3 months.
- Thaw frozen cake overnight in the refrigerator and bring to room temperature before serving for best texture.
- Consider topping with fresh strawberries and whipped cream for a light, complementary pairing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 183mg | 8% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 304IU | 6% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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