This classic Sour Cream Pound Cake delivers pure comfort in every heavenly slice. Ready in just 75 minutes, this foolproof recipe creates a rich, tender crumb that simply melts in your mouth. With only 214 calories per serving, you can savor this buttery indulgence without guilt. The secret lies in the velvety sour cream, which ensures each bite stays perfectly moist for days – if it lasts that long!
Ingredients
- All-purpose flour: 1 1/2 cups, sifted for a smoother texture
- Baking soda: 1/2 teaspoon, helps the cake rise beautifully
- Salt: 1/4 teaspoon, enhances the overall flavor
- Butter: 1/2 cup, ensure it’s softened for better creaming
- Granulated sugar: 1 cup, creates perfect sweetness
- Eggs: 3 large, room temperature for better incorporation
- Vanilla extract: 2 teaspoons, adds wonderful aroma
- Sour cream: 1/2 cup, makes the cake incredibly moist
Instructions
- Preparation: Preheat oven to 350°F. Line 9×5″ loaf pan with parchment and grease thoroughly
- Dry Mix: Combine flour, baking soda, and salt in a small bowl
- Cream Base: Beat butter and sugar until light and fluffy in a large mixing bowl
- Wet Ingredients: Add eggs one at a time, mixing well after each addition
- Flavor Enhancement: Stir in vanilla and sour cream until well combined
- Final Mix: Gently fold in flour mixture until just combined
- Baking: Pour into prepared pan and bake 45-60 minutes until toothpick comes out clean
Storage Tips
This lovely pound cake stays fresh at room temperature for up to 4 days when kept in an airtight container. Pop it in the fridge to extend its life up to a week! Want to save it for later? Cut the cooled cake into slices, wrap them in plastic wrap, and place them in a freezer bag – they’ll stay tasty for up to 3 months in the freezer. Just thaw at room temperature when you’re ready to enjoy.
Serving Suggestions
Make your sour cream pound cake extra special with some sweet additions! Try topping a warm slice with fresh berries and a dollop of whipped cream, or drizzle it with chocolate sauce for a decadent treat. For breakfast or afternoon tea, enjoy it plain with a hot cup of coffee. You can also toast slices lightly and spread them with butter and honey – so good!
Variations
Want to mix things up? Add 1 cup of fresh blueberries or chocolate chips to the batter for extra flavor. Love citrus? Mix in the zest of one lemon or orange before baking. For a nutty twist, fold in 1/2 cup of chopped pecans or walnuts. You can also split the batter between two 6-inch pans for cute mini loaves – just reduce the baking time to about 30-35 minutes.
Sour Cream Pound Cake
Equipment
- 9×5 inch loaf pan
- Parchment paper
- Mixing bowls
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
Instructions
- 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.
