Oh my goodness, let me tell you about my absolute favorite cake: the old fashioned sour cream pound cake! This beauty is a classic, and you can really taste the love in every slice. It’s rich, moist, and has that perfect dense texture that feels like a warm hug. I love how the sour cream adds a depth of flavor, balancing sweetness with just a hint of tang. Trust me, once you take a bite, you’ll be transported to Sunday family gatherings where everyone would gather around the table, savoring each piece. Plus, it’s so easy to make! Seriously, if you’re looking for a cake that’s as comforting as it is delicious, this is the one. You’ll want to keep this recipe close because it’s going to become a cherished favorite in your home, just like it is in mine!
Ingredients for Old Fashioned Sour Cream Pound Cake
To whip up this delightful old fashioned sour cream pound cake, you’ll need a handful of simple ingredients, all of which come together beautifully. Here’s what you’ll need:
- 1 cup unsalted butter, softened to room temperature for easy creaming
- 2 cups granulated sugar
- 4 large eggs, at room temperature for better mixing
- 1 teaspoon vanilla extract for that lovely flavor
- 1 cup sour cream, which adds moisture and richness
- 3 cups all-purpose flour, sifted to ensure a light texture
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt to balance the sweetness
Make sure to gather everything before you start—trust me, it makes the process so much smoother!
How to Prepare Old Fashioned Sour Cream Pound Cake
Making this old fashioned sour cream pound cake is a breeze! Just follow these simple steps, and you’ll have a deliciously moist cake ready to impress.
Prepping the Oven and Bundt Pan
First things first, you’ll want to preheat your oven to 350°F (175°C). This is crucial for baking, as it ensures the cake rises perfectly. While that’s warming up, grab a 10-inch bundt pan and grease it well with butter or cooking spray. Then, sprinkle a bit of flour all around, tapping out the excess. Trust me, this step is key for an easy release once your cake is baked!
Creaming Butter and Sugar
Next, in a large mixing bowl, cream the softened butter and granulated sugar together. Use an electric mixer on medium speed until the mixture is light and fluffy—this usually takes about 3-5 minutes. You’re looking for a pale, airy texture that gives you a good arm workout! This step is important because it incorporates air into the batter, making your cake light and tender.
Mixing Wet Ingredients
Now, it’s time to add in the eggs, one at a time. Make sure to mix well after each addition—this helps create an even batter. Then, stir in the vanilla extract and sour cream. You want everything to be well combined, so give it a good mix until it’s smooth and creamy. The sour cream is what gives this cake its signature moistness, so don’t skip it!
Combining Dry Ingredients
In another bowl, whisk together the sifted flour, baking powder, baking soda, and salt. This ensures that everything is evenly distributed. Now, gradually add this dry mixture to the wet ingredients. I like to add it in three parts, mixing gently until just combined. Be careful not to overmix; a few lumps are totally okay!
Baking and Cooling
Pour that luscious batter into your prepared bundt pan, smoothing out the top with a spatula. Pop it into the oven and bake for 60-70 minutes, but start checking for doneness at the 60-minute mark. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, you’re good to go! Once baked, let it cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely. You’ll love the smell wafting through your kitchen!
Tips for Success with Old Fashioned Sour Cream Pound Cake
Alright, let’s make sure your old fashioned sour cream pound cake turns out absolutely perfect! First, always use room temperature ingredients—this helps them blend together smoothly and evenly. So, take that butter, eggs, and sour cream out ahead of time. When creaming the butter and sugar, don’t rush it! Take your time to get that light and fluffy texture; it really makes a difference in the cake’s rise.
Another tip is to measure your flour correctly—spoon it into the measuring cup and level it off with a knife instead of scooping straight from the bag. This prevents a dense cake! And remember, once you combine the wet and dry ingredients, mix gently and just until everything is combined. Overmixing can lead to a tough cake. Lastly, if your oven runs hot, keep an eye on your cake a bit earlier to avoid overbaking. Happy baking!
Variations on Old Fashioned Sour Cream Pound Cake
If you’re feeling adventurous and want to put a twist on your old fashioned sour cream pound cake, I’ve got some fun ideas for you! One of my favorites is adding the zest of a lemon or orange to the batter for a burst of citrusy brightness—trust me, it’s heavenly! You could also fold in some chopped nuts like walnuts or pecans for a delightful crunch. And if you’re a chocolate lover (who isn’t?), toss in some chocolate chips or even a swirl of cocoa powder for a rich, decadent twist. The possibilities are endless, so get creative and make it your own!
Storage & Reheating Instructions
To keep your old fashioned sour cream pound cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap individual slices in plastic wrap and then place them in a freezer-safe bag. This cake freezes beautifully and can last for up to 2 months! When you’re ready to enjoy it again, just let it thaw in the fridge overnight. There’s no need to reheat—this cake is delightful served at room temperature, allowing all those rich flavors to shine!
Nutritional Information for Old Fashioned Sour Cream Pound Cake
Here’s a quick look at the nutritional values for a slice of this delicious old fashioned sour cream pound cake. Each serving contains approximately 320 calories, 15g of fat, 4g of protein, and 45g of carbohydrates. Keep in mind that these values are estimates and can vary based on specific ingredients used.
FAQ About Old Fashioned Sour Cream Pound Cake
Can I use low-fat sour cream in this recipe?
Absolutely! Low-fat sour cream will work, but keep in mind that it may slightly alter the texture and richness of the cake. If you want to maintain that moistness, I recommend sticking with regular sour cream if possible.
What’s the best way to check if my cake is done?
The best method is to use a toothpick. Insert it into the center of the cake, and if it comes out clean or with just a few moist crumbs, it’s ready! If there’s wet batter on the toothpick, give it a little more time in the oven.
Can I make this cake ahead of time?
Definitely! This old fashioned sour cream pound cake actually tastes even better the next day as the flavors have time to meld. Just store it in an airtight container at room temperature, and it’ll be perfect for your gathering or as a sweet treat throughout the week.
How should I serve this cake?
You can enjoy it plain, but I love serving it with fresh fruit or a dollop of whipped cream. It’s also delicious with a drizzle of chocolate or caramel sauce for an extra indulgent touch. Trust me, your guests will be raving about it!
Why is my cake dense?
If your old fashioned sour cream pound cake turns out dense, it could be due to overmixing the batter or not measuring the flour correctly. Be sure to mix gently once the dry ingredients are added and measure your flour with care to keep it light and fluffy!
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