Recipe Sour Cream Pound Cake

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Why You Need To Make This Pound Cake

Sour Cream Pound Cake

This is the best Sour Cream Pound Cake recipe out there! Its rich and moist, and tested so that you get perfect results every time.

The sour cream in this cake keeps the cake extra moist and gives it a bit of a tangy flavor. While it may seem odd to add sour cream, its similar to adding buttermilk to a recipe. The additional fat and acid give the cake a ton of flavor and keep it moist for days.

This cake is excellent served on its own or with a light dusting of powdered sugar overtop for a beautiful presentation. I like to serve mine with a side of fresh fruit and occasionally whipped cream.

Sour Cream Pound Cake is a great make-ahead dessert. It stays moist and fresh for days as long as you keep it in an airtight container. I like to refrigerate or freeze mine to keep it fresh even longer.

Give this recipe a try! Its great for the holidays, birthdays, or whenever you need a simple and delicious treat. Plus, it can serve up a lot of people for little effort! Check out the recipe and instructions below for a tasty treat youre sure to make again and again!

What If I Only Have Vanilla Extract

You don’t have to add the almond extract if you don’t have any or don’t like the flavor. I like mixing in a little bit with the vanilla to give the flavor of the cake some extra depth, but this easy sour cream pound cake will be just as delicious without the almond extract. You could even use a little lemon extract instead – yum!

Can This Sour Cream Pound Cake Be Frozen

Yes! Not only does this sour cream pound cake taste amazing fresh from the oven, but you can bake it, wrap, and freeze it for weeks or even up to three months!

How to Freeze Pound Cake: *In order to freeze your pound cakes, move the freshly baked pound cake onto a cake board, wrap it once or twice in plastic wrap and then follow with a layer of aluminum foil. Then freeze.

When you are ready to thaw the cake, keep the pound cake wrapped and place on the countertop until condensation forms on the foil. Then unwrap and continue to thaw as needed. The pound cake will taste as fresh as the day it was frozen!

You can also do the same with individual slices of pound cake. They’ll be ready to go for whenever the pound cake cravings strike. It’s also a great cake to keep on standby for whenever company drops in!

*For best flavor and texture, serve the cake at room temperature!

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Variations When Making Sour Cream Cake

Super delicious and tangy, you can vary this to your liking.

  • Tin: We love the look of a bundt cake but you can make this in loaf tins, round tins, or even a 9×13 pan. If you are cooking in a round or 9×13 pan start by cooking for 45 minutes and then checking it adding time as needed.
  • Flavors: Experiment with flavor by changing out the vanilla for different flavors such as almond, orange, or butter rum.
  • Toppings: Just a sprinkle of powdered sugar is all you need but you can add a variety of toppings as you desire. Favorites include berries, sliced fruit and whipped topping, citrus glazes, nuts, and jams, all make for excellent toppings.

Why I Love This Homemade Chocolate Cake

Chocolate Chocolate Chip Sour Cream Pound Cake Recipe

I like cakes that are easy to make and this homemade chocolate cake definitely fits the bill. This is the best chocolate bundt cake you will ever make and eat! Trust me!

  • There are no complicated steps and you dont have to spend hours or days decorating.
  • You dont need a mixer to make this bundt cake, you can whip it up by hand! I love my KitchenAid Mixer to pieces, but sometimes its nice to do it the old-fashioned way.
  • Its so moist! This bundt cake recipe calls for sour cream, which makes the cake super moist. It is the secret ingredient!
  • If you dont have sour cream, you can use plain Greek yogurt. It produces a lovely cake as well.
  • Use good quality cocoa for this bundt cake so you get a nice chocolate flavor.
  • The chocolate glaze is silky, smooth, and so divine. It would make anything taste good. Drizzling it on top of this amazing chocolate bundt cake really should be illegal.
  • Make sure you grease your bundt pan really well. You dont want it to get stuck. I like to use soft butter, make sure get into all of the details of the pan so nothing sticks!
  • Use high quality chocolate to make the chocolate glaze so the cake has the best flavor!
  • If you want to skip the chocolate glaze you can dust the cake with powdered sugar, but I really like the chocolate glaze. It is the perfect finishing touch to the bundt cake.

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The Best Chocolate Bundt Cake Recipe

My birthday is tomorrow and Valentines Day is next week which means its time to celebratewith chocolate. Cookies are usually my dessert of choice, but this Chocolate Bundt Cake holds a special place in my heart. Its our go-to homemade chocolate cake recipe. It never disappoints and always cures my chocolate cravings.

If you are looking for a fool-proof, guaranteed to make you and everyone who takes a bite swoon, then make this Chocolate Sour Cream Bundt Cake.

Tips For The Best Sour Cream Pound Cake

I love that you do not have to top this cake to make it amazing. It saves me time and worry!

  • Room Temperature Ingredients: If you have been following my blog, you know that when it comes to baking more often than not, ingredients should be at room temperature. That means you need to remove your eggs, butter, and even sour cream from the fridge far enough in advance that they can warm up. It is a crucial step in making sure the cake mixture is smooth and fully incorporated.
  • Prep Your Pan: The worst thing ever is to bake a cake and not have it come out cleanly from the pan. To avoid this and have your cake slide out every time. Using a paper towel coated in shortening thoroughly coat the inside of the pan, making sure you get in all the grooves. Then place a ¼ cup of flour inside and roll the pan around allowing the flour to fully coat the inside. Shake out the excess. Do not use butter. It can actually cause your cake to stick.
  • Cream: Make sure you take time to mix the butter, and egg mixture thoroughly, and cream really well, do not under mix.
  • Barely combine: When you add the flour mixture, mix until just combined. You do not want to overmix at this point.
  • Do Not Overbake: You do not want to dry out your sour cream pound cake, so cook just till a toothpick comes out clean.
  • Cool: Let it cool 10-15 minutes before removing it from the pan for the best chance of removal.

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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.

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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 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.

This cake also freezes well. Double wrap the cake and freeze for up to 6 weeks.

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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.

Gemmas Pro Chef Tips For Making Sour Cream Pound Cake

Basic 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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How To Make Sour Cream Pound Cake:

  • Preheat oven to 350 degrees F. Line the bottom of a 9×5 loaf pan with a piece of parchment paper, then grease the bottom and sides of the pan with nonstick cooking spray.
  • In a small bowl, combine the flour, baking soda, and salt.
  • In a large mixing bowl cream the butter and sugar together until light and fluffy. Continue beating and add the eggs, one at a time, scraping bowl after each.
  • Stir in the vanilla and sour cream.
  • Slowly stir in the flour mixture, just until combined.
  • Pour batter into prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Cool in the pan for 10 minutes, then remove from pan and transfer to a cooling rack.

Vary The Flavors In This Easy

The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

  • 1 ½cupall-purpose flour

  • ¼teaspoonbaking powder

  • 1 recipe Sweetened Whipped Cream

  • ½teaspoonvanilla or almond extract

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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.

How To Serve Sour Cream Bundt Cake

How to make a delicious Sour cream pound #cake. Step-by-step process. #Dessert

Homemade pound cake with sour cream works great to serve as a dessert for holidays and special occasions, as an afternoon tea or coffee break, and as a decadent sweet bread for breakfast.

Here are some of my favorite options for serving this amazing cake that complements the buttery richness of the cake perfectly. But dont get it twisted, this cake is incredible all on its own.

  • Add fresh berries or peaches as a topping adds a delightful lightness that will be the highlight of any summer get-together.
  • In the fall, add cinnamon or brown sugar to the batter like in thisbrown sugar pound cake and a maple glaze or a brown butter glaze.
  • For Christmas, it is absolutely lovely with a mint-flavored whipped cream or a
  • Top the cake with a scoop of ice cream and some delicious bananas foster.
  • Drizzle with raspberry sauce, chocolate sauce, or some dulce de leche.

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Serving And Storage Instructions

You can totally make this sour cream pound cake ahead and serve for later. Dont worry, it will still be as moist, dense, and amazing. I guarantee that!

  • Store Let it cool completely before transferring it to an airtight container.
  • Room Temperature It can stay fresh at room temperature for up to 3 days. Just make sure it is properly covered or stored in an air-tight container.
  • Refrigerate Wrap the pound cake nicely with a cling wrap, then foil or a freezer-safe ziplock bag. Store in the fridge for up to 1 week.
  • Freeze It can be stored safely in the freezer for up to 3 months.
  • Thaw If ready to serve, thaw inside the fridge overnight. Then let it sit on the counter for about 30 minutes to 1 hour before serving. Sometimes, I prefer it a little cold.
  • Serve Serve it plain or with your favorite toppings.

Note: Do the same in storing leftovers.

Homemade Sour Cream Pound Cake

This Homemade Sour Cream Pound Cake is a classic southern pound cake recipe that requires a few basic ingredients. It’s easy, moist, and made from scratch.

If you cannot get enough of this melt in your mouth sour cream pound cake, then make sure that you also try my Chocolate Sour Cream Pound Cake as well.

I began my love affair with baking by hanging out in the kitchen with first my grandmother and mother.

In our household, if you hang around the kitchen too long, then sooner or later you will be put to work. For me, that was peeling this, stirring that, mixing this, etc. My favorite chore was always helping make the cake. The benefit of doing this was that once the cake mixture went into the pan I could have any leftover batter that was left in the bowl.

In my world, as a kid, there was nothing better than getting to taste the cake batter. I remember asking my mom if she could leave a little extra in the bowl. Now today, this is not recommended because of the raw eggs. However, back in my day, we didn’t follow that rule and luckily I never got sick.

A cake that made a regular appearance was pound cake. This cake requires a few ingredients which you probably already have in your home and can be made in many different variations such as lemon, chocolate, almond, and sour cream. Today I will share with you my grandmother’s sour cream cake recipe. I will keep it original and not make any changes, I hope you give it a try!

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