Classic Creamy Pound Cake with Sour Cream
This luscious sour cream pound cake is a cherished family recipe that has been passed down through the generations. Its rich, buttery flavor makes it the perfect indulgence for celebrations and gatherings alike. With its moist texture and delightful vanilla aroma, this cake is sure to be a favorite, just like it was for my sister, who always clamored for a slice on her birthday. Whether enjoyed on its own, with a dollop of whipped cream, or paired with fresh fruit, this cake is a versatile dessert that will leave everyone asking for seconds.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Butter
1/2 lb (softened)
Sugar
3 cups
Eggs
6 (large, at room temperature)
Vanilla Extract
1 tablespoon
All-Purpose Flour
3 cups (sifted)
Baking Soda
1/4 teaspoon
Salt
1 pinch
Sour Cream
1 cup (full-fat)
Instructions
1
Preheat your oven to 325°F (165°C) and prepare a tube pan by greasing it well and lightly flouring it.
2
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 4-5 minutes.
3
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract until well combined.
4
In a separate bowl, whisk together the flour, baking soda, and salt until evenly combined.
5
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined; be careful not to overmix.
6
Pour the batter into the prepared tube pan and smooth the top with a spatula.
7
Bake in the preheated oven for approximately 90 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it; if using a convection oven, check around the 50-minute mark.
8
Once done, remove the cake from the oven and let it cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this Classic Creamy Pound Cake?
This cake features a rich, buttery flavor with a delightful vanilla aroma and a luscious, moist texture.
How much butter is required for this recipe?
The recipe calls for 1/2 lb of softened butter.
What type of flour should I use?
You should use 3 cups of all-purpose flour that has been sifted.
How many eggs are needed and at what temperature?
The recipe requires 6 large eggs at room temperature.
What is the secret to the moisture in this pound cake?
The addition of 1 cup of full-fat sour cream provides the cake with its signature moist and creamy texture.
How long should I cream the butter and sugar together?
You should cream the softened butter and sugar for about 4-5 minutes until the mixture is light and fluffy.
What oven temperature is needed for baking?
The oven should be preheated to 325 degrees Fahrenheit (165 degrees Celsius).
What kind of pan is best for this cake?
A tube pan that has been well-greased and lightly floured is recommended.
How long does the cake need to bake?
The cake typically bakes for approximately 90 minutes.
What if I am using a convection oven?
If using a convection oven, you should begin checking the cake for doneness around the 50-minute mark.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How should I add the eggs to the batter?
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
What is the proper way to mix the dry and wet ingredients?
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the flour mixture.
Is there a risk of overmixing the batter?
Yes, you should mix until just combined and be careful not to overmix to maintain the proper texture.
How long should the cake cool in the pan?
Let the cake cool in the pan for about 15 minutes before inverting it.
Where should the cake finish cooling?
After removing it from the pan, place the cake on a wire rack to cool completely.
How much vanilla extract is used in this recipe?
The recipe uses 1 tablespoon of vanilla extract.
What are the leavening agents used in this cake?
This recipe uses 1/4 teaspoon of baking soda as the leavening agent.
How much sugar is included in the recipe?
The recipe calls for 3 cups of sugar.
What can I serve with this pound cake?
It can be enjoyed on its own, with a dollop of whipped cream, or paired with fresh fruit.
Is this a family recipe?
Yes, it is described as a cherished family recipe passed down through generations.
Does the recipe include salt?
Yes, the recipe includes one pinch of salt.
Should I use full-fat or low-fat sour cream?
The recipe specifies using full-fat sour cream for the best results.
Can this cake be used for birthdays?
Yes, it is perfect for celebrations and was a birthday favorite for the creator's sister.
How do I prepare the tube pan?
Prepare the pan by greasing it well and then lightly flouring it to prevent sticking.
What should the butter's consistency be?
The butter should be softened at room temperature.
When do I add the vanilla extract?
The vanilla extract should be mixed in after all the eggs have been incorporated.
Do I need to sift the flour?
Yes, the recipe specifically calls for 3 cups of sifted all-purpose flour.
What is the first step in the instructions?
The first step is to preheat your oven to 325 degrees Fahrenheit and prepare your tube pan.
Is the texture of this cake dense or airy?
It is a classic pound cake, which is rich and dense but made moist and luscious by the sour cream.