Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Old Fashioned Sour Cream Pound Cake

Old Fashioned Sour Cream Pound Cake

  • Author: Lina
  • Total Time: 1 hour 20-30 minutes
  • Yield: 12 servings 1x
  • Diet: Standard

Description

The Old Fashioned Sour Cream Pound Cake is a timeless dessert featuring a rich, buttery flavor combined with the tender, moist texture imparted by sour cream. This classic cake balances creamy tanginess with sweet richness, making it perfect for holidays, afternoon tea, or any occasion requiring a comforting yet elegant treat.

Ingredients

Scale

Main Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Ingredients: Start by bringing your butter, eggs, and sour cream to room temperature. This helps everything blend smoothly and ensures a consistent batter.
  2. Cream Butter and Sugar: Beat the softened butter and granulated sugar together until the mixture becomes pale and fluffy, which is key for creating a light and airy cake texture.
  3. Incorporate Eggs One at a Time: Add the eggs into the butter-sugar mixture one by one, making sure each egg is fully incorporated before adding the next. This process prevents curdling and helps achieve the perfect texture.
  4. Mix in Dry Ingredients Alternately with Sour Cream: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add these dry ingredients to the batter in three parts, alternating with the sour cream, beginning and ending with the dry ingredients. This technique maintains the cake’s structure and moisture balance.
  5. Add Vanilla Extract: Stir in the vanilla extract last, folding gently to retain the batter’s lightness while adding warmth and aroma to the flavor.
  6. Bake Until Golden Brown: Pour the batter into a greased and floured loaf or Bundt pan. Bake at 325°F (160°C) for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Enjoy: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. This prevents the crumb from becoming soggy and preserves the moist texture.

Notes

  • Bring butter, eggs, and sour cream to room temperature for a smooth batter.
  • Mix ingredients just until combined to avoid a dense cake.
  • Thoroughly grease and flour your pan to prevent sticking.
  • Use fresh baking powder to ensure proper rising.
  • Check the cake early around 55 minutes to avoid overbaking since ovens vary.
  • Prep Time: 20 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 320
  • Sugar: 24g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.5g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 115mg

Keywords: pound cake, sour cream cake, classic dessert, buttery cake, moist cake, old fashioned cake, baking, homemade pound cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dishesbylina.com/old-fashioned-sour-cream-pound-cake/