Sour Cream Pound Cake
User Reviews
4.6
Sour Cream Pound Cake
Description
Sour Cream Pound Cake begins with creaming softened unsalted butter and sugar until light and fluffy, followed by gradual incorporation of eggs, sour cream, and vanilla extract. Dry ingredients including flour, baking soda, and fine sea salt are sifted together and folded into the batter in parts to maintain lightness. The mixture is poured into a greased and floured fluted bundt pan for shape and baked at 325°F until a toothpick inserted comes out clean.
The resulting cake is moist with a delicate crumb structure. The sour cream contributes to the tenderness and slight tang that balances the sweetness. Cooling before unmolding ensures the cake keeps its shape without crumbling. Dusting with powdered sugar and adding fresh fruit offers a complement of light sweetness and freshness on serving.
This pound cake is suitable for dessert or teatime and benefits from precise pan preparation and measured mixing times to achieve its characteristic texture. It holds well at room temperature and can be stored covered to preserve moisture.
Ingredients
Cake Pan Prep:
- 1 tablespoon vegetable shortening
- 2 tablespoons flour
Sour Cream Pound Cake:
- 1 cup butter softened, unsalted
- 2 1/2 cups sugar
- 6 egg room temperature, large
- 3 teaspoon vanilla extract
- 1 cup sour cream full fat
- 3 cups flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
Topping:
- powdered sugar
- Fresh fruit
Instructions
- Preheat oven to 325 degrees. Grease a 10-inch fluted bundt pan with vegetable shortening and flour the pan with 2 tablespoons flour, tapping out excess.
- Sift together flour, fine sea salt and baking soda. Please in a medium mixing bowl. Set aside.
- In a large bowl or stand mixer fitted with a paddle attachments, beat butter for 3-4 minutes or until it pales and is light and fluffy.
- Add sugar and continue to beat for 1 minutes.
- Add eggs, one at a time, until yolk just disappears.
- Add sour cream and vanilla extract, mixing until just combined.
- In small increments, add dry ingredients until just mixed.
- Pour into prepared bundt pan.
- Place in the center of your oven and bake for 60-70 minutes. Use the toothpick test at 60 minutes.
- Remove and cool on a wire cooling rack for 10-15 minutes. Invert, tap the outside a few times with a wooden spoon, then release and flip.
- Allow cake to cool completely before dusting with powdered sugar and garnishing with fresh fruit.
- If you've tried this recipe, come back and let us know how it was in the comments and rating!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 132mg | 44% |
| Sodium | 170mg | 7% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 711IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
