Perfectly sweet and dense, a slice of this scrumptious Sour Cream Pound Cake is delightful topped with seasonal berries and a dollop of whipped cream.
Simple and Delectable Sour Cream Pound Cake
A classic pound cake calls for only butter, sugar, eggs and flour. This sour cream version has just a few additions to push it over the top. The sour cream provides a tender crumb and the vanilla and almond extracts boost the flavor complexity.
Yet it is still a very simple cake needing nothing but a fork to enjoy. I glazed my cake with a thin coating of powdered sugar and water which actually helps keep the cake moist and gives a little texture to the already tasty crust.
I had planned to make a sauce from some raspberries I found buried deep in the freezer, but in the end, just used a few fresh berries for garnish. If serving to company, a sweetened raspberry sauce and a dollop of whipped cream would up the elegant factor. Either way, a winner.
Perfect Cake for a Food Gift
When you’re not sure of someone’s likes and dislikes, this sour cream pound cake is the perfect cake to serve or give as a gift. I find vanilla anything is usually a winner. There are a few odd ducks who don’t like chocolate (or are allergic—poor souls), then others like the hubby who won’t eat nuts, coconut, dried fruit, and on and on.
We kept a few slices at home but some went to Bill’s mom, a tiny Irish woman who deserves a treat and the rest to some dear friends. If you don’t have any sour cream on hand, this pound cake recipe using heavy cream is another tasty choice! My family really enjoyed this beautiful Bundt, and hope it spread some cheer and smiles to all who indulged.
Tips for Making a Pound Cake
Pound cakes are dense with a fine crumb and can be made in numerous flavors with a variety of delicious add-ins. I find them so much easier to make than a layer cake you must frost or cupcakes that look best with piped swirl of buttercream. But the rules for creating a pound cake are slightly different than an ordinary cake.
- Start with room temperature ingredients. As with all cakes, having the ingredients at room temperature is key. You can set the eggs, butter and cream out on the counter about an hour before mixing. If you forget, just set the eggs into a bowl of hot, not boiling water, to speed up the process.
- Use the paddle attachment to beat the butter and sugar. This will ensure a smooth dense batter.
- PRO-Tip: Like with a cheesecake, you only want to beat the eggs until they’re just incorporated. And after you add the flour, you do not want to over activate the gluten, so mix just until combined. Do not over mix.
- Grease and flour your Bundt pan. Shortening works best for greasing your pan, but butter or even Baker’s Joy spray works in a pinch.
- Most pound cakes take an hour or more in the oven. Be patient. Insert a toothpick into the center of the cake. It should come out clean when the cake is done.
- Let the pound cake cool in the pan on a wire rack for 10-15 minutes before gently shaking and flipping it out onto the cooling rack.
- Your pound cake will keep well covered at room temperature for up to 3-4 days. Any longer, wrap well with plastic wrap and freeze.
Check out more terrific cakes on my Delicious Cakes and Cupcakes Pinterest Board.Print
Sour Cream Pound Cake
A dense, classic vanilla pound cake. Perfect served with berries and cream.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 servings 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- 1/2 lb (2 sticks) butter, at room temperature
- 3 cups sugar
- 1 cup sour cream
- 3 cups flour
- 1/2 teaspoon baking soda
- 6 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla
- Hot water
- Preheat oven to 325°.
- Grease and flour standard Bundt pan (or use Baker’s Joy)
- In a large mixing bowl, combine and cream the butter, sugar, then mix in the sour cream. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating in each egg one at a time. Add the vanilla and almond and pour the mixture into prepared pan. Bake for 1 hour 20 minutes. Let cool 10 minutes on rack, then invert and release from pan.
- If you’d like to add the glaze, make while cake is cooling in pan. Add water to powdered sugar and vanilla till it’s thin enough to brush on and soak into cake a bit. Brush on warm cake.
Adapted from Paul Deen.