Recipe For Sour Cream Pound Cake

How To Make A Sour Cream Pound Cake

1. Combine the flour, salt, and baking powder in a large bowl.

2. Next, add the sugar and butter to a mixer and cream together.

3. Add the eggs and vanilla.

4. Add the flour and sour cream until just combined.

5. Use a spatula to scrape down the sides and mix everything in.

6. Transfer to your bundt pan and bake.

This Is The Best Pound Cake

I’ve been eating this same sour cream pound cake since I was a little girl, and there’s several reasons this recipe has stuck around in my family for so long: It’s tender, it’s moist, it’s perfectly dense in the way a pound cake should be – not too heavy. The sour cream is the secret to both the cake’s fantastic texture as well as some extra tang to the flavor.

Serve this cake with fresh berries and whipped cream on a warm spring or summer afternoon. You’ll want to make it again and again.

What Is The Taste Of A Pound Cake

Pound cake has a very simple flavor, traditionally flavored with vanilla extract. It is not overly sweet, but sometimes has a powdered sugar glaze over it to sweeten and flavor it a bit more than it is when it is plain. We show this sour cream pound cake flavored with both almond and vanilla extract and then sprinkled with powdered sugar which makes a pretty look.

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What You Need To Make This Recipe

Butter I use unsalted butter so if you use salted make sure to reduce the amount of added salt. Also, make sure your butter is at room temperature to avoid any lumps in the batter.

Vanilla extract Make sure to use vanilla extract and not essence which is synthetic. You can also add in different flavored extracts to taste.

Sour cream The sour cream gives the cake a very tender and moist crumb plus a delicious tangy flavor. Dont have sour cream? you can make your own by following my homemade sour cream recipe or you can swap it for creme fraiche or plain yogurt.

What Is The Purpose Of The Sour Cream In Cake

This is our first sour cream pound cake recipe and now I want to put sour cream in all of our pound cakes.

The sour cream adds additional moisture to the cake without thinning the batter. The result is an extra tender, velvety, moist pound cake with a fine crumb. It is such a delicious pound cake!

The boost of acidity that sour cream adds to the batter softens the strands of gluten, which also makes for a more tender cake! Finally, the fat content of sour cream adds a wonderful richness to this pound cake as well as a velvety texture.

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Sour Cream Pound Cake Recipe

This is the best sour cream pound cake I have ever tasted! It is moist, soft, and has the most perfect flavor with a blend of butter, vanilla, and tangy sour cream. Pound cake has such a rich flavor you do not need a bunch of fancy toppings or sauces to make it taste better. This sour cream pound cake is luscious all by itself. This makes this pound cake one of the best options for taking to a party or potluck. You can bring this cake in all its simple glory and it will be devoured, it is just so good!

You may wonder why the name pound cake. When this cake first originated it had a pound of butter, sugar, eggs, and flour. It was a dense, rich cake that a beautiful flavor. Over time the cake recipes have adapted, keeping the flavor and texture but giving it a bit of a lift. There are many variations including some other favorites, Blueberry Lemon, Cream Cheese Pound, and Glazed lemon pound cakes among others. This sour cream pound cake has to still be one of my ultimate favorites. It is a crowd-pleaser guaranteed!

Pro Tips For Making This Recipe

• Make sure to scrape down the bowl after each stage of mixing so everything is incorporated properly.
• You can divide the cake batter into muffins if you prefer theyre great for breakfast on the go.
• If you want to glaze this cake with icing you can mix powdered sugar with water or citrus juice like lemon or orange until you achieve the desired consistency then pour it over the cake.
• Make sure your ingredients are at room temperature before starting.
• Dont overmix the batter or itll be dry and tough just mix it enough until everything is just combined.
• make sure to grease and coat your cake pan in flour so the cake is easy to remove once baked.
• Allow the cake to cool in the cake pan for around 10-15 minutes before removing.
• Make sure to let it cool completely on a wire rack before slicing.

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How To Make Sour Cream Pound Cake

Here are a few hints when you make this cake:

• Make sure the butter is soft, but not melted. Allow the butter to come to room temperature so it mixes in easily. But dont melt it!
• Divide the eggs, cracking the yolks and whites into separate bowls. Whip the egg whites until they can hold stiff peaks. Youll need a high powered mixer to do this effectively. Place the egg whites in the refrigerator until you fold them in at the end.
• Mix the dry ingredients alternately with the sour cream. Half the flour, half the cream, the rest of the flour, the rest of the cream. You get it, right?
• The mixture at this point should be well blended and smooth.
• The last step is folding in the egg whites. Whipping the egg whites helps the pound cake to have a light texture. Dont skip that step! Fold the egg whites in gently. Dont mix vigorously, but make sure the egg whites get fully incorporated.
• Be sure to grease and flour your bundt cake pan. Greasing with shortening works the best. Youll want do do both steps so that the bundt cake does not stick.
• Allow the cake to cool in the bundt cake pan for only 10 minutes in the pan before turning it out onto a plate. Letting it cool too long in the pan could cause it to stick.

How To Store Sour Cream Pound Cake

Pound cake is often best served the day after you make it. I love cakes like this because it allows you to get the cake made and kitchen cleaned before you may be serving it to company. Store the cake at room temperature in an airtight container. If you are sprinkling it with powdered sugar, you may want to wait until right before serving since the powdered sugar may soak in.

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What Is A Pound Cake

The original pound cake recipe was simple and carried one pound of flour, eggs, butter and sugar. Hence, getting the name Pound Cake. The cake originated in Britain in the 1700s and there was no leavening agent used in the original recipe. The air was incorporated into the batter by beating the ingredients with creaming method, which helped in rising the cake.The original cake was heavy at 4 pounds and was enough to feed large families. The recipe changed overtime and was adjusted for much smaller quantities. With all the changes and variation the basic ratio of ingredients remained the same and the name pound cake stuck forever.As compared to the past, the pound cakes now have a lot of variations, much lighter and simpler to bake.

Ingredients For Old Fashioned Lemon Pound Cake

• granulated sugar – we’ll use granulated sugar to create a nice sweetness and balance out the tartness of the lemon in this pound cake.
• lemon zest – pressing the lemon zest into the sugar helps to bring out the natural oils present in the zest, and gives us a brighter lemon flavor in this lemon sour cream pound cake.
• salted butter – make sure your butter is room temperature. If you prefer to use unsalted butter, just add ½ teaspoon of salt in with your dry ingredients.
• eggs – your eggs should also be room temperature.
• vanilla extract – be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
• fresh lemon juice – the combination of zest and juice in this sour cream pound cake gives us such a perfect lemon flavor!
• sour cream – our not-so-secret ingredient! Make sure you use a full-fat sour cream, and that it’s room temperature as well.
• cake flour – making our lemon sour cream pound cake using cake flour gives us a soft, tender crumb that is so perfect with the buttery cake. Be sure to use a kitchen scale to measure by weight, or use the spoon-and-level method to measure by volume. If you don’t have cake flour, see below for an easy substitute!
• baking soda – we’ll add a little baking soda to make sure that we get a nice lift to this cake.

Finally, we’ll make an easy lemon glaze for this sour cream pound cake!

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Ingredients For Sour Cream Cake

Pantry staples combine for a divine cake.

• All-purpose flour: This is the best flour for this dense cake.
• Baking soda: Leavening agent to help it rise.
• Salt: Balances out the sweet.
• Unsalted butter: Room temperature or softened
• Granulated sugar: Good sweet white sugar is what makes this a cake!
• Eggs: You will need 6 eggs at room temperature.
• Sour cream: Add the signature tang and moisture.
• Vanilla: Flavor enhancer.

How Should I Serve This Cake

This cake is delicious served for breakfast with a cup of tea or coffee or as a dessert with a dollop of whipped cream and fresh fruit like berries or peaches in the summer.

You can also glaze the cake by mixing powdered sugar with water or citrus juice until its slightly thick but pourable. Check out my Orange Pound Cake and Lemon Poppy Seed Pound Cake for glaze ideas.

And simply dusted in powdered sugar is sometimes all you need!

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Lemon Pound Cake Recipe For Juneteenth Cookout 2021

I’m especially proud to share this lemon pound cake recipe to celebrate Juneteenth, the oldest national celebration of the end of slavery in the United States. It commemorates June 19th, 1865, when Major General Gordon Granger announced to citizens of Galveston, Texas that all formerly enslaved people were finally free — two and a half years after the Emancipation Proclamation. From then on, Black Americans around the country have celebrated June 19th as Juneteenth, our country’s second independence day, a day of jubilation and remembrance.

Today, Juneteenth continues to grow in prominence, and is traditionally celebrated with parades, barbecues, street fairs, and rodeos. Food and drink are important parts of Juneteenth celebrations, which is what brings us to this year’s, an annual collaboration among Black food bloggers and creators to celebrate the culinary tradition of Juneteenth. This year, more than 40 Black creators have come together to contribute to this collaborative menu as a Freedom Day tribute, and you HAVE to see these amazing recipes!

The full list of all of the creators and their recipes is down below — you can take part in the Freedom Day celebration by trying and sharing these recipes, and following along with #JuneteenthCookout2021 on Instagram!

How To Decorate A Pound Cake

Pound cakes can be dressed up in all sorts of beautiful, fun, and simple ways! Here are just a few ideas:

• A simple glaze like our vanilla glaze, caramel glaze, or ganache
• A dusting of powdered sugar
• Buttercream piping, stenciling, or piped flowers
• Fresh flowers in the center
• Fresh fruit, sugared berries

This tender, flavorful pound cake is super moist and has wonderful flavor!

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Make The Optional Vanilla Glaze

How To Make A Pound Cake With Sour Cream

Heres an overview of how to bake a sour cream bundt cake. More detailed instructions are in the recipe card.

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What Does Sour Cream Do For A Pound Cake

Todays Almond Sour Cream Pound Cake is based in part on our Sour Cream Pound Cake recipe.

Sour cream is a great ingredient to have in a cake recipe because it adds richness as well as acidity to the pound cake batter. This boost of acidity softens the strands of gluten, which results in a more tender cake.

Youll notice that many of our favorite recipes in our Recipes section have an ingredient that boosts the level of acidity in the cake, whether with sour cream, buttermilk, cream cheese, lemon juice, etc.

The high fat content of sour cream also makes for a more tender, flavorful cake.

What Does Adding Sour Cream To Cake Do

Sour cream adds moisture to your cake batter without thinning it out, giving you a moister, closer crumb in your finished cake. Also, the acid present in sour cream provides a tangy flavor, and reacts with baking soda to give this lemon sour cream pound cake more lift! Finally, the high fat content in full-fat sour cream keeps your cake moist well after it’s baked!

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What Is The Origin Of Pound Cake

Early pound cake recipes date all the way back to the 1700s in England, and two pound cake recipes are included in 1796’s American Cookery, the first cookbook published in the United States by an American author, Amelia Simmons. As the decades progressed, pound cake recipes grew in popularity, particularly in Southern states.

In 1866, Malinda Russell, an African American woman born and raised in Tennessee, published A Domestic Cook Book: Containing a Careful Selection of Useful Receipts for the Kitchen, which is now recognized as the very first cookbook published by an African American chef. Mrs. Russell led a truly remarkable life, including working as a cook and a nurse, and owning a laundry, a boarding house, and a pastry shop. In A Domestic Cook Book, Mrs. Russell presents hundreds of recipes, mostly for sweets and baked goods. Several of them are unmistakable as pound cakes, and many have striking similarities to this lemon sour cream pound cake:

A Domestic Cook Book

Then, in 1881, when Mrs. Abby Fisher published What Mrs. Fisher Knows About Old Southern Cooking, the second known cookbook by an African American chef, she included two pound cake recipes as well, cementing the pound cake as an archetype of both Southern and African American cooking.

Gemmas Pro Chef Tips For Making Sour Cream Pound Cake

• Be sure to butter and flour your pan very well to prevent the bundt cake from sticking.
• For the best rise, make sure you allow all your ingredients to come to room temperature.
• No sour cream? Try making this cake with Homemade Sour Cream!
• I use a combination of vanilla, almond, and lemon extracts because these flavors together mix wonderfully with the sour cream to create the best flavor but you can just use all vanilla extract if that is what you have on hand. It will still be delicious!
• I like to serve this with powdered sugar and a side of homemade whipped cream and fresh berries, but you can also make a simple glaze to drizzle on top: mix 1 cup of powdered sugar with 4-6 teaspoons of water, or until your desired thickness is reached, and then drizzle over the cooled cake.
• If you want lemon flavor but dont have lemon extract, you can zest 1 lemon instead!
• This makes a large cake, but it freezes very well. You can slice this into individual portions before you freeze it so you can easily defrost only what you want to eat.
• This batter can be divided into two 9 x5 loaf pans and baked for roughly 45-60 minutes.
• If your pound cake is browning too much, cover it with foil for the remainder of the cooking time.

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