Sour cream pound cake
User Reviews
5
Sour cream pound cake
Description
This Sour Cream Pound Cake recipe combines all-purpose flour, baking soda, kosher salt, and sugar with room temperature butter and eggs, folded in alternation with sour cream and dry ingredients to achieve a rich but tender batter. The batter is baked at 325°F in a well-greased bundt pan to create a moist cake with a slightly dense texture typical of pound cakes. A skewer test confirms doneness after about 80 minutes of baking.
The sour cream contributes moisture and a subtle tang, enriching the overall flavor profile, while vanilla extract enhances aroma. Proper mixing with scraping the bowl ensures even distribution of ingredients without overmixing, which could toughen the cake.
This cake can be served plain or glazed using a simple icing made from powdered sugar and citrus juice or water. Slicing is easier once the cake is fully cooled. It stores well up to three days and freezes well for longer preservation.
Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon kosher salt or ½ tsp fine grained salt
- ½ teaspoon baking soda
- 1 cup butter room temperature (225g, unsalted
- 3 cups granulated sugar
- 6 egg room temperature, large
- 1 tbsp vanilla extract (15ml
- 1 cup sour cream (8oz/227g)
Instructions
- Preheat oven to 325F. Butter and flour a large bundt pan or coat with baking spray. Combine the flour, salt, and baking soda in a large bowl, whisk together and set aside.
- Cream the butter and sugar until light and fluffy. Add the vanilla then eggs one at a time while mixing on medium speed, scraping the bowl down twice or so. Add the flour mixture and sour cream in alternating batches, mixing on low until just combined.
- Use your spatula to finish the batter off, scraping the bowl down and mixing any errant sour cream or flour in. Transfer the batter to your prepared bundt pan and bake at 325 for about 80 minutes or until a skewer comes out clean from the center.
- Cool in in pan 10 minutes before inverting
Notes
- Scrape down the bowl frequently during mixing to ensure all ingredients are well incorporated.
- Portion the batter into muffins if preferred for portable breakfast portions.
- Glaze the cooled cake with a simple sugar icing mixed with water or citrus juice if desired.
- Use room temperature ingredients, especially butter, for better mixing.
- Avoid overmixing to keep the cake tender instead of dry.
- Grease and flour the baking pan well so the cake releases easily after baking.
- Let the cake cool in the pan 10-15 minutes, then completely on a rack before slicing.
- The cake keeps for up to three days at room temperature or can be frozen for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 90g | 30% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 159mg | 53% |
| Sodium | 347mg | 14% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 61g | 122% |
| Vitamin A | 853IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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