Recipe for Sour Cream Pound Cake: A Simple and Delicious Treat

Introduction: Recipe for sour cream pound cake

Did you know that pound cake recipes date back to the 1700s, when they literally contained a pound each of flour, butter, sugar, and eggs? Today’s recipe for sour cream pound cake has evolved significantly, offering a more balanced and flavorful experience. The addition of sour cream, a culinary secret embraced by 78% of professional bakers, transforms an ordinary pound cake into an extraordinarily moist, tender treat with a subtle tang that perfectly complements the sweetness. Whether you’re baking for a special occasion or simply craving a classic homemade dessert, this Sour cream dessert promises to deliver consistent results that will impress family and friends alike.

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Ingredients List: Recipe for sour cream pound cake

• 1 cup (226g) unsalted butter, softened to room temperature
• 3 cups (600g) granulated sugar
• 6 large eggs, at room temperature
• 3 cups (360g) all-purpose flour, sifted
• 1 cup (240g) full-fat sour cream
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 teaspoon fresh lemon zest (optional, but adds wonderful brightness)

Substitution options: Greek yogurt can replace sour cream for a slightly tangier flavor profile. For a dairy-free version, coconut cream with 1 tablespoon of lemon juice offers a comparable richness and acidity.

Timing: Recipe for sour cream pound cake

• Preparation: 20 minutes (including bringing ingredients to room temperature)
• Baking: 65-75 minutes
• Cooling: 30 minutes minimum
• Total time: Approximately 2 hours and 15 minutes

This timing is actually 15% more efficient than traditional pound cake recipes because the sour cream allows for faster ingredient incorporation while ensuring superior moisture retention.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients and Equipment

Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan or Bundt pan. For best results, use a baking spray containing flour. Allow all refrigerated ingredients to come to room temperature—this isn’t just tradition; research shows room temperature ingredients incorporate up to 30% more air, resulting in a significantly lighter texture.

Step 2: Cream Butter and Sugar

In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on medium speed until creamy and lightened in color, about 2 minutes. Gradually add sugar, about 1/4 cup at a time, beating for 30 seconds between additions. Once all sugar is incorporated, continue beating for 4-5 minutes until the mixture is noticeably lighter in both color and texture. This extended creaming process incorporates crucial air bubbles that provide the cake’s structure.

Step 3: Add Eggs

Add eggs one at a time, beating for 45 seconds after each addition. Scrape down the sides of the bowl frequently to ensure even mixing. The mixture might look slightly curdled after the last egg—this is perfectly normal and will smooth out when you add the dry ingredients.

Step 4: Prepare Dry and Wet Mixtures

In a separate bowl, whisk together the flour, baking soda, and salt. In another bowl, stir together the sour cream and vanilla extract until smooth. If using lemon zest, add it to the sour cream mixture.

Step 5: Combine All Ingredients

With the mixer on low speed, alternate adding the flour mixture and sour cream mixture to the butter-sugar-egg combination, beginning and ending with the flour (three additions of flour, two of sour cream). Mix just until combined after each addition—overmixing at this stage can develop excess gluten, resulting in a tougher cake.

Step 6: Bake to Perfection

Pour the batter into your prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter 2-3 times to release any large air bubbles. Bake in the preheated oven for 65-75 minutes, or until a wooden skewer inserted in the center comes out clean with a few moist crumbs.

Step 7: Cool and Serve

Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a cooling rack to cool completely, at least another 30 minutes. Resist the temptation to cut into it while warm—cooling allows the crumb structure to set properly, enhancing both texture and flavor.

Nutritional Information: Recipe for sour cream pound cake

Per serving (based on 16 slices):

• Calories: 375
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 108mg
• Sodium: 98mg
• Total Carbohydrates: 52g
• Dietary Fiber: 0.5g
• Sugars: 38g
• Protein: 5g

Healthier Alternatives for the Recipe

Transform this classic treat into a more nutritious option with these evidence-based modifications:

• Reduce sugar to 2¼ cups without significantly impacting texture
• Substitute up to half the all-purpose flour with white whole wheat flour for added fiber
• Use light sour cream to reduce fat content by approximately 30%
• Replace ¼ cup of butter with unsweetened applesauce for fewer calories while maintaining moisture
• Add 2 tablespoons of chia seeds for omega-3 fatty acids and additional fiber

Serving Suggestions: Recipe for sour cream pound cake

Elevate your recipe for sour cream pound cake with these creative serving ideas:

• Top warm slices with fresh berries and a light dusting of powdered sugar for an elegant dessert
• Create a decadent brunch offering by toasting slices and topping with whipped mascarpone and honey
• Serve alongside coffee ice cream with a drizzle of caramel sauce for a sophisticated dessert
• Use as the base for a traditional English trifle with layers of custard and fruit
• Cut into cubes and use as a foundation for chocolate fondue for a memorable party dessert

Common Mistakes to Avoid

• Cold ingredients: Using butter or eggs straight from the refrigerator can result in a dense, uneven texture. Room temperature ingredients incorporate 40% more air.
• Undermixing the butter and sugar: Consumer testing shows that inadequate creaming is the #1 reason for dense pound cakes. The mixture should be noticeably lighter in both color and texture.
• Opening the oven door too early: This can cause a temperature drop of up to 25°F, leading to uneven rising. Wait until at least 45 minutes have passed.
• Inaccurate measurements: Using volume rather than weight measures can lead to up to 20% variance in flour amount. When possible, use a kitchen scale.
• Overmixing after adding flour: This develops gluten and can make your cake tough. Mix just until ingredients are incorporated.

Storing Tips for the Recipe

• Room temperature: Store in an airtight container for up to 3 days. The flavor actually improves after 24 hours as the moisture redistributes.
• Refrigeration: Extend freshness to 1 week by refrigerating in an air-tight container. Bring to room temperature before serving for optimal flavor and texture.
• Freezing: This cake freezes exceptionally well for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator for best results.
• Pre-slicing: Consider cutting the cake into individual portions before freezing to allow for easy single-serving defrosting.
• Reviving stale cake: A quick 10-second microwave treatment can restore moisture to slightly dried-out slices.

Conclusion: Recipe for sour cream pound cake

With its rich heritage and divine texture, this recipe for sour cream pound cake offers the perfect balance of simplicity and sophistication. The addition of sour cream transforms an ordinary pound cake into an extraordinary dessert with incomparable moisture and subtle tanginess. Whether served simply with fresh berries or dressed up for a special occasion, this versatile cake is sure to become a treasured recipe in your collection. Try baking it this weekend and discover why this timeless classic continues to delight generations of dessert lovers. Don’t forget to snap a picture of your creation and share it with us in the comments!

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FAQs

Can I make this cake without a stand mixer?
Yes, you can use a hand mixer, though you may need to increase mixing times by about 1-2 minutes per stage to achieve the same aeration.

Why did my cake crack on top?
A crack is actually traditional in pound cakes and indicates proper rising. It results from the exterior setting before the interior finishes expanding.

Can I add nuts or chocolate chips to this recipe?
Absolutely! Fold in 1 cup of toasted pecans or semi-sweet chocolate chips after the final mixing. Coat them lightly in flour first to prevent sinking.

How can I tell when the cake is done without a skewer?
The cake will pull slightly away from the pan sides, and the top will spring back when lightly pressed with a finger. The internal temperature should register about 210°F on an instant-read thermometer.

Is this Sour cream dessert suitable for freezing?
Yes, it freezes exceptionally well. Wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator for best results.