There’s something truly special about an old fashioned sour cream pound cake that just brings back the best memories! I remember the first time I baked this cake, standing in my grandmother’s kitchen, the air filled with the sweet aroma of butter and sugar blending together. It’s a cake that’s so incredibly moist and rich, with a flavor that wraps around you like a warm hug. The best part? It’s simple to whip up and perfect for any occasion! Whether you’re celebrating a birthday or just treating yourself on a cozy afternoon, this cake is sure to impress. Trust me, once you take that first bite, you’ll be hooked. The velvety texture combined with that hint of tang from the sour cream makes every slice a true delight. Let’s get started on this classic recipe that never goes out of style!

Ingredients List

Gather these simple ingredients to create your old fashioned sour cream pound cake. Make sure to have everything measured out and ready to go before you start—trust me, it makes the process so much smoother!

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

With these ingredients, you’ll be well on your way to baking a cake that’s not just delicious but also oh-so-satisfying! Let’s get cooking!

How to Prepare Old Fashioned Sour Cream Pound Cake

Now that you’ve got your ingredients ready, let’s dive into how to make this delightful old fashioned sour cream pound cake. Don’t worry, I’ll guide you through every step, and I promise it’s easier than it sounds!

Step-by-Step Instructions

1. First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly, so don’t skip this step!
2. Next, grab your bundt pan and grease it well with butter or cooking spray, then sprinkle some flour to coat the sides. This will keep your cake from sticking, and we want a flawless release!
3. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy—about 3-5 minutes. You’ll love the smell of this part!
4. Now, add the eggs one at a time, mixing well after each addition. This helps to incorporate them smoothly into the batter. You want everything to blend beautifully!
5. Stir in the vanilla extract and the sour cream until just combined. The sour cream is what gives this cake that moist, rich texture, so don’t be shy!
6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents—no one wants a lumpy cake!
7. Gradually add the dry ingredients to your wet mixture, mixing gently just until everything is combined. Be careful not to overmix; we want a tender cake!
8. Pour the luscious batter into your prepared bundt pan, spreading it out evenly. It’s looking good already, isn’t it?
9. Now, pop that pan into the preheated oven and bake for about 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Just be patient—your kitchen is about to smell heavenly!
10. Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. This helps it maintain that perfect texture.

And there you have it! You’re just a few steps away from enjoying a slice of this comforting old fashioned sour cream pound cake. Can you smell it already? Let’s keep going!

Why You’ll Love This Recipe

Oh, let me tell you, this old fashioned sour cream pound cake is truly something special, and here’s why you’ll fall head over heels for it:

• Incredible Moistness: The sour cream adds a delightful moisture that keeps every slice tender and rich—no dry cake here!
• Irresistible Flavor: With the perfect balance of sweetness and a hint of tang, each bite feels like a warm hug from the inside out.
• Simple Preparation: This recipe is straightforward and requires no fancy techniques, making it perfect for bakers of all skill levels.
• Versatile Enjoyment: Whether you serve it plain, dusted with powdered sugar, or adorned with fresh berries, it’s always a hit!
• Great for Any Occasion: Birthdays, holidays, or just a cozy day at home—this cake fits right in, no matter the celebration.

Trust me, once you try it, this cake will quickly become a staple in your baking repertoire! You won’t be able to resist going back for another slice.

Nutritional Information

Now, let’s talk about the nutritional goodness of this delightful old fashioned sour cream pound cake! Keep in mind that these values are estimates based on typical ingredients, but they give you a good idea of what to expect in a slice:

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 80mg
• Sodium: 200mg
• Total Carbohydrates: 38g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 4g

So, whether you’re indulging for a special occasion or just treating yourself on a Tuesday, you can feel good about enjoying a slice of this cake. It’s all about balance, right? Now, let’s keep the baking adventure going!

Tips for Success

To make your old fashioned sour cream pound cake truly exceptional, I’ve got a few pro tips that will help you nail it every time. Trust me, these little details make a big difference!

• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before you start. This helps them blend together more smoothly, resulting in a better texture.
• Don’t Overmix: When combining the wet and dry ingredients, mix just until you see no more flour. Overmixing can lead to a dense cake, and we want it light and fluffy!
• Use a Good Bundt Pan: A non-stick bundt pan works wonders for easy release. If you’re worried about sticking, you can even use a parchment paper circle at the bottom for extra insurance.
• Check for Doneness: Keep an eye on your cake as it bakes. Oven temperatures can vary, so start checking at the 60-minute mark. A toothpick should come out clean when it’s done!
• Cooling Time: Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. This helps it set up nicely and keeps it from breaking apart.
• Flavor Boost: For an extra flavor kick, consider adding a teaspoon of almond extract or lemon zest to the batter. It really elevates the taste!

With these tips in your baking arsenal, you’ll be well on your way to creating the perfect old fashioned sour cream pound cake that everyone will rave about. Get ready to enjoy every delicious bite!

Variations

If you’re feeling adventurous and want to switch things up a bit with your old fashioned sour cream pound cake, I’ve got some delightful variations for you to try! Each twist adds its own unique flavor and flair, and they’re all super easy to incorporate. Here are a few ideas:

• Lemon Zest: Add the zest of one lemon to the batter for a bright, citrusy flavor that pairs beautifully with the richness of the cake.
• Chocolate Chips: Stir in a cup of semi-sweet or dark chocolate chips for a decadent, chocolatey treat that’s sure to please any chocolate lover!
• Nuts: Chopped walnuts or pecans can add a lovely crunch and nutty flavor. Just fold in about a cup before pouring the batter into the pan.
• Cinnamon Swirl: Mix a tablespoon of ground cinnamon with a bit of sugar and sprinkle it into the batter in layers to create a delightful cinnamon swirl effect.
• Almond Extract: Swap out the vanilla extract for almond extract to give your cake a lovely nutty aroma and flavor.
• Fruit Additions: Fold in fresh blueberries or diced strawberries for a fruity twist that adds a pop of color and freshness to each slice!

These variations can transform your old fashioned sour cream pound cake into something new and exciting, while still keeping that classic charm. So, don’t hesitate to get creative and make it your own! Enjoy experimenting!

Storage & Reheating Instructions

Now that you’ve baked this delightful old fashioned sour cream pound cake, you might be wondering how to store any leftovers (if there are any!). No worries, I’ve got you covered with some tips to keep it fresh and delicious!

First things first, if you happen to have any cake left after your initial indulgence, let it cool completely before storing. Once cooled, you can wrap it tightly in plastic wrap or aluminum foil to keep it moist. I find that an airtight container works wonders too—just make sure it’s well-sealed!

The cake can be stored at room temperature for up to 2 days. If you want to keep it for longer, pop it in the fridge, where it can last for about a week. Just remember, it might dry out a bit in the fridge, so try to enjoy it sooner rather than later!

If you want to save it for a rainy day, freezing is a fantastic option. Just slice it and wrap each piece individually in plastic wrap before placing them in a freezer-safe bag or container. This way, you can thaw only what you need! It’ll stay fresh in the freezer for up to 3 months. To thaw, simply move a slice to the fridge overnight or leave it out at room temperature for a couple of hours.

When it’s time to enjoy your cake again, you can eat it straight from the fridge, or for a warm, comforting treat, pop a slice in the microwave for about 10-15 seconds. This will revive that lovely moist texture and make it taste freshly baked!

And there you have it! With these storage and reheating tips, you’ll be able to savor your old fashioned sour cream pound cake for days to come. Enjoy every last bite!

FAQ Section

As you embark on your journey to bake the perfect old fashioned sour cream pound cake, you might have a few questions along the way. Don’t worry—I’m here to help! Here are some of the most common queries I get about this delightful cake:

Can I use low-fat sour cream?

Absolutely! While regular sour cream adds a rich flavor and moist texture, low-fat sour cream can work as a substitute. Just keep in mind that it might slightly alter the texture, but it will still be delicious!

Why is my cake dense?

A dense cake can often result from overmixing the batter or not incorporating enough air during the creaming stage. Make sure to mix just until combined and to cream the butter and sugar well for a light texture!

Can I make this cake ahead of time?

Definitely! This old fashioned sour cream pound cake actually tastes even better the next day as the flavors meld. Just be sure to store it properly, as mentioned earlier!

What’s the best way to serve this cake?

There are so many wonderful ways to enjoy it! You can serve it plain, dusted with powdered sugar, or with a dollop of whipped cream and fresh fruit. It’s a versatile cake that pairs beautifully with just about anything!

How do I know when my cake is done baking?

Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, it’s ready! Remember, ovens can vary, so start checking at the 60-minute mark.

Can I freeze the cake?

Yes, you can! Freezing is a great way to preserve your old fashioned sour cream pound cake. Slice it, wrap each piece tightly, and store it in a freezer-safe container. It’ll keep for up to 3 months!

I hope these FAQs help you feel more confident as you bake your old fashioned sour cream pound cake. Enjoy the process and happy baking!

Old Fashioned Sour Cream Pound Cake: 7 Sensational Tips

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• Author: Julia marin
• Total Time: 90 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A classic old fashioned sour cream pound cake that is moist and flavorful.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a bundt pan.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract and sour cream.
6. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
8. Pour the batter into the prepared bundt pan.
9. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
10. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes

• Ensure all ingredients are at room temperature.
• Store leftovers in an airtight container.
• This cake can be served plain or with a dusting of powdered sugar.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg

Keywords: old fashioned sour cream pound cake