Let me tell you about my absolute favorite dessert: the old fashioned sour cream pound cake. There’s just something so comforting about it! The moment you slice into it, you’re greeted with a wonderfully moist texture that practically melts in your mouth. Seriously, if you haven’t had a slice of this cake yet, you’re in for a treat! The rich, buttery flavor combined with that hint of tang from the sour cream is simply divine. It’s perfect for any occasion, whether you’re celebrating a special moment or just wanting a cozy evening with a cup of tea. Trust me, once you bake this cake and share it with your loved ones, it’ll quickly become a cherished recipe in your home, too!
Ingredients for Old Fashioned Sour Cream Pound Cake
Gathering your ingredients is the first exciting step in creating this delightful cake! Here’s everything you’ll need:
- 2 cups all-purpose flour – This is the backbone of your cake, giving it structure and that lovely crumb.
- 1/2 teaspoon baking powder – This little helper will ensure your cake rises beautifully.
- 1/2 teaspoon baking soda – Works alongside the baking powder for that perfect lift.
- 1/4 teaspoon salt – Just a pinch to enhance all the flavors; trust me, it makes a difference!
- 1 cup unsalted butter, softened – Rich and creamy, this is what makes your pound cake so moist and flavorful. Make sure it’s at room temperature for easy mixing!
- 2 cups granulated sugar – Sweetness is key, and this will contribute to that lovely caramelization on the crust.
- 4 large eggs – They add moisture and richness; plus, they help bind everything together!
- 1 cup sour cream – This is where the magic happens! It adds that moist texture and a slight tang that balances the sweetness.
- 1 teaspoon vanilla extract – For that warm, aromatic flavor that ties everything together.
Make sure you measure everything accurately for the best results. I promise, having all this ready will make your baking experience a breeze!
How to Prepare Old Fashioned Sour Cream Pound Cake
Now that we’ve gathered all our ingredients, let’s get into the fun part—baking this old fashioned sour cream pound cake! I’ll walk you through each step so you can achieve that perfect, moist cake every time.
Prepping Your Ingredients
Before we dive in, it’s super important to have everything prepped and ready to go. Start by measuring out all your ingredients. This way, you won’t scramble around searching for that one elusive item (trust me, I’ve been there!). I like to set everything on the counter in order of use. Make sure your butter is softened—this will help in creaming it smoothly with the sugar. Also, preheat your oven to 325°F (163°C) now so it’s nice and hot when we’re ready to bake. Having everything in place will make your baking experience a breeze!
Mixing the Batter
Alright, let’s start mixing! In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer. You want to really beat that air into it! Next, add in the eggs one at a time, beating well after each addition. This helps to incorporate them fully. Now, it’s time for the star of the show—mix in the sour cream and vanilla extract until everything is well combined. It should smell heavenly! Finally, gradually add in your dry flour mixture, mixing just until combined. Be careful not to overmix; we want that cake to be tender and fluffy!
Baking the Cake
Now comes the exciting part—pouring the batter into your prepared 10-inch bundt pan! Make sure to smooth the top with a spatula so it bakes evenly. Pop it into the preheated oven and let it bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once it’s baked to perfection, let it cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely. This step is crucial, as it allows the cake to firm up a bit. I can already imagine the delightful aroma filling your kitchen!
Tips for Success with Old Fashioned Sour Cream Pound Cake
To ensure your old fashioned sour cream pound cake turns out absolutely perfect, I’ve got some tried-and-true tips for you! Follow these, and you’ll be well on your way to baking success:
- Ingredient Temperature: Make sure your butter and eggs are at room temperature before you start. This helps them combine better, leading to a fluffier cake! I usually take them out of the fridge about an hour before baking.
- Don’t Overmix: When you add the flour mixture, mix just until combined. Overmixing can lead to a dense cake, and we definitely want that light, tender crumb!
- Greasing the Pan: Be generous when greasing your bundt pan—use butter or cooking spray, and then dust it with flour. This will keep your cake from sticking and ensure a beautiful release.
- Check for Doneness: Start checking your cake around the 60-minute mark. Ovens can vary, so a toothpick test is your best friend. If it comes out clean or with just a few crumbs, it’s done!
- Cooling Time: Allowing the cake to cool in the pan for 10 minutes is key. This helps it firm up and makes it easier to invert without breaking. Patience is a virtue here!
- Flavor Enhancements: If you want to jazz it up a bit, consider adding a little lemon zest or almond extract for a twist! Just a teaspoon can elevate the flavor profile beautifully.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or pop it in the fridge if you like it chilled. You can also freeze slices for up to 2 months—just wrap them tightly!
With these tips in your back pocket, I know you’re going to bake a pound cake that’ll impress everyone who gets a slice. Happy baking!
Nutritional Information Disclaimer
When it comes to the nutritional information for this old fashioned sour cream pound cake, I want to remind you that it can vary quite a bit based on the specific ingredients and brands you use. So, while I can give you a general idea of what to expect, please keep in mind that these values aren’t set in stone and might not be precisely accurate. I won’t be diving deep into the specific nutritional breakdowns here, but I encourage you to check labels and adjust based on your own choices. After all, baking is about enjoying the process and the delicious results, so don’t stress too much over the numbers! Just savor each slice of this delightful cake!
Why You’ll Love This Recipe
If you’re looking for a dessert that’s not only delicious but also a breeze to make, this old fashioned sour cream pound cake is your go-to! Here’s why you’ll fall head over heels for it:
- Incredibly Moist: Thanks to the sour cream, this cake is unbelievably moist and tender, making every bite a delight!
- Rich Flavor: The combination of butter and sugar creates a rich, buttery flavor that’s simply irresistible. You won’t be able to stop at just one slice!
- Easy to Make: With straightforward steps and simple ingredients, even beginner bakers can whip this up without a hitch.
- Perfect Texture: It strikes the perfect balance between dense and light, giving you that classic pound cake experience.
- Versatile: Enjoy it plain, dusted with powdered sugar, or dressed up with a glaze or fresh fruit. The options are endless!
- Great for Any Occasion: Whether it’s a cozy family gathering or a fancy celebration, this cake is sure to impress and please everyone!
- Make Ahead Friendly: It stores beautifully, so you can bake it in advance and have a delightful treat ready whenever you need it.
Trust me, once you bake this cake and take that first heavenly bite, you’ll understand why it’s a cherished classic!
Storage & Reheating Instructions
Once you’ve baked this delicious old fashioned sour cream pound cake and enjoyed a few slices, you’ll want to make sure it stays fresh for as long as possible. Here’s how to store your leftovers:
- Airtight Container: Store any leftover cake in an airtight container at room temperature for up to 3 days. This will help keep it moist and flavorful!
- Refrigeration: If you prefer your cake chilled or want to extend its shelf life, pop it in the fridge. Just remember to wrap it tightly to prevent it from drying out.
- Freezing: You can also freeze slices for up to 2 months! Just wrap each slice in plastic wrap and then place them in a freezer-safe bag. When you’re ready to enjoy, let them thaw in the fridge overnight.
For reheating, simply pop a slice in the microwave for about 10-15 seconds to warm it up. It’s perfect for enjoying with a cup of coffee or tea! Just be careful not to overheat, as you don’t want it to dry out. Enjoy every bite!
FAQ about Old Fashioned Sour Cream Pound Cake
Got questions about this delightful old fashioned sour cream pound cake? I’m here to help! Here are some of the most common queries I’ve encountered, along with my tried-and-true answers:
Can I use low-fat sour cream?
Yes, you can! Just keep in mind that it might alter the texture slightly, making it a bit less rich. But hey, it’s still going to be delicious!
What can I substitute for eggs?
If you’re looking for an egg substitute, you can use unsweetened applesauce or a flaxseed meal mix (1 tablespoon of flaxseed meal + 2.5 tablespoons of water = 1 egg). Just remember, this may change the texture a bit!
How do I know when the cake is done?
Start checking around the 60-minute mark. Insert a toothpick in the center; if it comes out clean or with just a few crumbs, you’re good to go! If it comes out wet, give it a few more minutes.
Can I add flavors like lemon or almond?
Absolutely! A teaspoon of lemon zest or almond extract can add a lovely twist to the flavor profile. Just remember to keep the balance of wet ingredients in mind.
What’s the best way to store the cake?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness. If you want to keep it longer, wrap slices well and freeze for up to 2 months.
Can I make this cake ahead of time?
Yes, you can! It’s perfect for making ahead of time, and it actually tastes even better after a day or two as the flavors meld together. Just store it properly, and you’re all set!
Why did my cake sink in the middle?
Oh no! A sunken cake can happen if it’s underbaked or if the batter was overmixed. Make sure to check for doneness and mix just until combined for that perfect rise!
Can I glaze this cake?
Definitely! A simple icing made from powdered sugar and milk or a citrus glaze can add a lovely touch. Just drizzle it over once the cake has completely cooled!
If you have any more questions, feel free to ask! I want you to have the best experience baking this cake, so don’t hesitate to reach out. Happy baking!
Drucken
Old Fashioned Sour Cream Pound Cake: 7 Irresistible Secrets
- Gesamtzeit: 85 minutes
- Ertrag: 12 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A classic old fashioned sour cream pound cake that is moist and rich in flavor.
Zutaten
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Anweisungen
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract until combined.
- Gradually add the flour mixture, mixing until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- Store in an airtight container to maintain freshness.
- Can be glazed with a simple icing if desired.
- Prep Time: 15 minutes
- Kochen Zeit: 70 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 350
- Zucker: 22g
- Natrium: 180mg
- Fett: 20g
- Gesättigte Fettsäuren: 12g
- Ungesättigte Fette: 8g
- Trans Fat: 0g
- Kohlenhydrate: 40g
- Faser: 1g
- Protein: 4g
- Cholesterin: 100mg
Keywords: old fashioned sour cream pound cake, pound cake, dessert
