Sour Cream Pound Cake
User Reviews
5
Sour Cream Pound Cake
Description
Sour Cream Pound Cake combines creamed unsalted butter and granulated sugar beaten together until fluffy, integrating eggs and vanilla for moisture and flavor. The dry ingredients — all-purpose flour, baking powder, baking soda, and salt — are alternated with sour cream into the batter to ensure even mixing and maintain moisture. The cake bakes in a loaf pan at a moderate oven temperature until a toothpick inserted comes out clean, signifying doneness.
The sour cream imparts a tender crumb and subtle tang balancing the sweetness and butter richness. The cake's texture is fine but moist, with a slight crust forming around the exterior. It can be served plain or with accompaniments such as fruit or cream.
Leftover cake can be stored at room temperature or refrigerated for a few days, and the recipe supports freezing whole loaves wrapped properly to maintain freshness for months, making it convenient for later use.
Ingredients
- 1 cup granulated sugar
- ½ cup butter unsalted
- 3 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream
Instructions
- Preheat the oven to 325°F. Grease and flour an 8x4 loaf pan.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt in a small bowl and whisk to combine.
- Add the butter and sugar to a stand mixer and beat until light and fluffy on medium speed for 10 minutes, scraping the sides with a rubber spatula as needed.
- Add the eggs and vanilla and mix for an additional 2 minutes.
- Turn the mixer to low and alternate adding the flour mixture and the sour cream. Mix until the cake batter is just combined.
- Pour into the prepared pan and cook for 55-65 minutes or until a toothpick comes out clean.
- Cool for 10 minutes then remove from the pan and let cool completely on a wire rack.
Notes
- Store leftover pound cake in a covered container at room temperature or in the refrigerator for up to 4 days.
- Freeze whole loaves wrapped in plastic wrap and aluminum foil for up to 5 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 224 | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 103mg | 4% |
| Potassium | 55mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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