Sour Cream Pound Cake from Scratch

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Sour cream pound cake is a classic Southern dessert that is a definite crowd pleaser, no matter what time of year.  This moist treat is known for its fine crumb and dense, yet airy, texture.  In fact, the sour cream makes it extra moist and provides a slight tangy flavor.

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Questions

What is pound cake?

Pound cake is traditionally made from a pound each of butter, sugar, and flour.  It’s typically baked in a bundt pan, and is often decorated with a glaze.

Why is it called pound cake?

Originally, this European dessert was made with one pound each of flour, sugar, butter, and eggs, but most modern bakers prefer to use a different ratio for a better texture.  If you want to learn the science behind this, you’ll want to read this fascinating blog post by Eileen Gray at Baking Sense.

What country is it from?

It originated in England in the 1700s.  In 1796, a recipe for pound cake was featured in the first American cookbook.  Its popularity is not limited to the United States; it is enjoyed in France, Germany, Mexico, and some South American countries as well.

Is it healthy?

This isn’t known to be a healthy dessert!  If you divide a 9-inch bundt into 16 pieces, each piece will be about 350 calories.  For more nutrition facts, check the nutrition label at the bottom of the recipe card.

Is pound cake dense?

Compared to other cakes, this one has a finer crumb structure (smaller air holes) and a denser texture.  These qualities make it especially suitable for trifles and other layered desserts.

What flour do you use?

It’s best to use all-purpose flour, as this type of flour contains more protein than cake flour.  When mixed with a liquid, this protein turns into gluten and strengthens the batter, helping it support the weight of the other ingredients.  More protein means more gluten, and therefore a stronger cake.

Cake flour contains less gluten than all-purpose flour, so it’s not recommended to use it for this recipe.  When you do use all-purpose flour, be extra careful not to overmix the batter.

Can it be made in a cake pan?

Yes, you can bake it in an extra-deep cake pan.  It’s recommended that you use a heating core to ensure that it bakes evenly.

Can you refrigerate the batter?

Yes, you can.  Store the batter in a tightly covered bowl and bring it to room temperature before baking.

How to Make a Moist Pound Cake

• Add a dairy product to the batter.  Sour cream, cream cheese, whipping cream–any of these will help moisten it.
• Don’t overbake.  Check after 1 hour of baking by inserting a skewer into the deepest part; it should come out clean.
• Cover it after it’s cooled.  Use an airtight cake carrier or a layer of plastic wrap to seal the moisture inside.

Common Problems

• Too dense. Make sure to cream the butter and sugar until almost white, sift the flour, and add a little baking soda.
• Dry.  You probably baked it too long.  Next time, bake it until a tester just comes out clean.
• Gummy.  You didn’t bake it long enough, or you cut it before it was cooled.  Make sure it cools completely before slicing it.
• The cake fell.  You may have overbeat the batter when adding the eggs, or opened the oven door while it was baking.
• Cracks on top.  A cracked top is completely normal!  It occurs because the outside crisps up before the interior is cooked.  The force of the expanding batter underneath forces the top to split.

How to Make

Gather the ingredients.  You’ll need all-purpose flour, butter, sugar, eggs, salt, baking soda, vanilla extract, and sour cream.

The first and most important step is creaming the butter, sugar, salt, and vanilla.  It’s crucial to keep the stand mixer running on medium-high speed until the mixture is thick, fluffy, and very pale–almost white.

The creaming process incorporates air into the mixture, and is the secret to a fine crumb.  Don’t rush this process; it can take up to 10 minutes.

While the stand mixer is running, sift the flour and baking soda into a large bowl.

Once the butter is thoroughly creamed, lightly beat the eggs and gradually add them to the butter mixture.  Add a tablespoon or two of the flour with each addition of egg to prevent the batter from curdling.

Next, add the wet and dry ingredients in a couple stages, mixing for about 5 seconds between each addition.  This short mixing time will prevent the batter from being overmixed and tough.

Turn the mixer to high speed for a few seconds, then gently fold the batter with a spatula.  Make sure that no flour is sticking to the bottom or sides of the mixing bowl.

Then, gently pour the batter into a buttered and floured bundt pan, and smooth the surface of the batter.

Bake at 350 F for about 1 hour, until a skewer inserted into the deepest part comes out clean.  Let it cool for 5 minutes in the pan.

After the cake has cooled for 5 minutes, turn it out onto a wire rack and let it cool completely before slicing.   Cutting it too soon will make it gummy.

The divine smell of this dessert will make you excited to dig in to its crunchy caramelized crust and moist interior.  Serve it with whipped cream and fresh berries for a delightful summertime dessert!

Variations

• Change up the flavor.  Replace the vanilla extract with 2 teaspoons of lemon extract or 1 teaspoon of almond extract.
• Don’t have sour cream?  Substitute with Greek yogurt.
• Make a simple glaze with sifted icing sugar and lemon juice, or simply dust with icing sugar.

Pro Tips

• The ingredients high quality and at room temperature. Cold ingredients don’t mix properly and will create a poor texture.
• Creaming the butter.  Cream the butter with the vanilla, sugar, and salt until it’s almost white.  This important process takes about 10 minutes with a stand mixer on medium-high speed.
• Sift the flour.  This will lighten up the texture and eliminate lumps in the batter.
• Don’t overmix the batter, or it will be tough.
• Be careful not to overbake.  A skewer inserted into the deepest part should come out clean.

Recommended Tools

• 10-Cup Bundt Pan: your pound cake will look gorgeous in this pan!
• Digital Kitchen Scale: measure your ingredients accurately with this scale.
• Metal Sieves: sifting flour is quick and easy with these durable sieves.
• Wilton Spatulas: these easy-to-use spatulas are one of my favorite kitchen tools.
• Pastry Brushes: these brushes are very sturdy and don’t lose their bristles easily.

Other Cake Recipes

• Maple Walnut Bundt Cake
• Boston Cream Pie
• Red Velvet Cake
• Chocolate Roulade
• Pumpkin Roll

The pleasure of a 5-star rating would be greatly appreciated.

Sour Cream Pound Cake from Scratch

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★★★★★

5 from 7 reviews

• Author: Emma
• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 45 minutes
• Yield: 24 slices 1x

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Description

Make this moist sour cream pound cake from scratch with this easy recipe.  Pound cake is a fabulous summer dessert for a crowd at a BBQ or party.  Whether you top this Southern dessert with a glaze or leave it plain, it’s sure to be a crowd pleaser!

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Ingredients

For the Cake

• 1 cup unsalted butter, softened (230g)
• 3 cups granulated sugar (594g)
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 6 large eggs, at room temperature
• 3 cups all-purpose flour (360g)
• 1/2 teaspoon baking soda
• 1 cup sour cream (227g)

For Serving

• Whipped cream
• Fresh berries (such as raspberries and blueberries)

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Instructions

1. Preheat the oven to 350 F.  Butter and flour a 10-cup bundt pan, making sure to tap out the excess flour.
2. Place the butter, sugar, vanilla extract, and salt in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed for a couple minutes until the mixture is thick, fluffy, and very pale.  Scrape down the sides once or twice with a spatula to get an even mix.
3. While the mixer is going, sift the flour and baking soda together into a large bowl.
4. Lightly beat the eggs in a medium bowl until blended, then gradually add them to the butter mixture.  Add a tablespoon of flour with each addition of egg to prevent the batter from curdling.  Beat the batter until well blended, scraping down the sides as needed.
5. Add half of the sour cream to the batter, then stir on low speed for about 5 seconds.  Add half of the flour mixture and mix again for 5 seconds.  Repeat until all the sour cream and flour is added to the batter.
6. Fold the batter by hand for a few seconds to make sure the mixture is evenly blended, then beat on high speed for 3 seconds.
7. Gently pour the batter into the prepared bundt pan and smooth the top.
8. Bake at 350 F for about 1 hour to 1 hour 15 minutes, until the cake has a golden brown dome with a crack on top.  It is done when a wooden toothpick or skewer inserted into the crack comes out clean.
9. Let it cool for 5 minutes in the pan, then turn it out onto a wire rack and let it cool for about 30 minutes before slicing.  Serve with whipped cream and fresh berries.

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Notes

• Make sure the ingredients are high quality and at room temperature. Cold ingredients don’t mix properly.
• Cream the butter with the vanilla, sugar, and salt until it’s almost white.
• Sift the flour.  This will lighten up the texture and eliminate lumps in the batter.
• Don’t overmix the batter, or it will be tough.
• Be careful not to overbake.  A skewer inserted into the deepest part should come out clean.

• Category: Dessert
• Method: Oven
• Cuisine: American

Keywords: old fashioned, southern

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This post was originally published on May 24, 2018.