Old Fashioned Sour Cream Pound Cake is a classic dessert that’s beloved for its rich flavor and moist texture. This cake is perfect for any occasion, whether you’re serving it at a family gathering or enjoying it with a cup of coffee. Let’s dive into the recipe and learn how to create this delicious Old Fashioned Sour Cream Pound Cake step-by-step.
Ingredients
- 1 cup of hardened butter (softened to room temperature)
- 1 1/3 cups of sugar
- 6 eggs, set aside
- 2 tablespoons of vanilla extract
- 1 teaspoon of freshly squeezed lemon juice
- 1 cup of sour cream
- 3 cups of all-purpose flour, sifted before measuring
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
Instructions
Step 1: Prepare the Batter
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a tube pan.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This should take about 5 minutes.
- Add Eggs: Gradually add the egg yolks to the butter and sugar mixture, one at a time, beating well after each addition.
- Mix Wet Ingredients: Add the sour cream, lemon juice, and vanilla extract to the mixture. Beat until well combined.
Step 2: Combine Dry Ingredients
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, beating on low speed until just combined. Be careful not to overmix.
Step 3: Bake the Cake
- Pour Batter into Pan: Pour the batter into the prepared Bundt or tube pan, spreading it out evenly.
- Bake: Place the pan in the preheated oven and bake for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Serving
- Serve: Once the cake is completely cool, slice and serve. This cake is perfect on its own, but you can also top it with fresh berries, whipped cream, or a drizzle of lemon glaze.
Cooking Notes
- Butter: Make sure the butter is softened to room temperature for easy creaming with the sugar.
- Sour Cream: Use full-fat sour cream for the best texture and flavor.
- Baking Time: Check the cake after 1 hour and 20 minutes to ensure it doesn’t overbake. Every oven is different, so the baking time may vary slightly.
Frequently Asked Questions
Q: Can I use a different type of pan? A: Yes, you can use a loaf pan or a tube pan, but the baking time may vary. Adjust accordingly and keep an eye on the cake as it bakes.
Q: How do I store leftovers? A: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it for longer storage.
Q: Can I add other flavors? A: Absolutely! You can add almond extract, orange zest, or even chocolate chips to the batter for a different twist on this classic cake.
Keto/Low Carb Version
To make a keto or low-carb version of Old Fashioned Sour Cream Pound Cake, follow these modifications:
- Flour: Use almond flour or coconut flour instead of all-purpose flour.
- Sugar: Replace the sugar with a keto-friendly sweetener like erythritol or monk fruit sweetener.
Old Fashioned Sour Cream Pound Cake is a timeless dessert that’s sure to please any crowd. With its moist texture and rich flavor, it’s a perfect treat for any occasion. Try this recipe today and enjoy a slice of homemade goodness that’s both satisfying and delicious!
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