Decadent Sour Cream Pound Cake with a Crusty Top
Indulge in the rich, moist texture of this Decadent Sour Cream Pound Cake, a delightful recipe from 'Bell's Best,' gifted to me by a dear friend from Augusta, Georgia. The combination of sour cream and oleo creates a luscious cake with a beautifully crusty top, perfect for enjoying on its own or as a delicious base for strawberry shortcake. With its tender crumb and sweet vanilla aroma, this cake is a true crowd-pleaser, ideal for special occasions or a cozy afternoon treat with a cup of tea.
12
Servings
N/A
Calories
7
Ingredients
Ingredients
Oleo
1 cup (softened)
Sugar
3 cups (granulated)
Eggs
6 (large, at room temperature)
Sour Cream
1 cup (full-fat)
Baking Soda
1/4 teaspoon (sifted with flour)
Flour
3 cups (all-purpose, sifted)
Vanilla Extract
1 teaspoon (pure)
Instructions
1
Preheat your oven to 325°F (165°C) and grease and flour a 10-inch tube pan.
2
Sift the flour and measure it, then resift it twice with the baking soda. Set it aside.
3
In a large mixing bowl, cream the softened oleo with the sugar, adding the sugar slowly while beating continuously until the mixture is light and fluffy.
4
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This will help achieve a smooth batter.
5
Gently stir in the sour cream until well combined.
6
Gradually add the flour mixture to the wet ingredients, about 1/2 cup at a time, beating on low speed until just combined after each addition.
7
Finally, stir in the vanilla extract until fully integrated.
8
Pour the batter into the prepared tube pan, smoothing the top with a spatula.
9
Bake in the preheated oven for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
10
Once baked, allow the cake to cool in the pan on a wire rack for 5 minutes.
11
Run a knife around the edge of the cake to loosen it, then carefully invert it onto the wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Sour Cream Pound Cake?
It is a rich, moist cake with a characteristic crusty top, often used as a base for strawberry shortcake.
How many eggs are required for this recipe?
This recipe requires 6 large eggs, which should be at room temperature.
What is the recommended oven temperature?
Preheat your oven to 325 degrees Fahrenheit or 165 degrees Celsius.
What type of pan should be used?
You should use a 10-inch tube pan that has been greased and floured.
How long does the cake need to bake?
The cake bakes for approximately 1 hour and 30 minutes.
What is oleo in this recipe?
Oleo is another name for margarine; the recipe calls for 1 cup of softened oleo.
How much sugar is needed?
The recipe calls for 3 cups of granulated sugar.
What kind of flour is best for this cake?
Use 3 cups of all-purpose flour, measured and sifted.
Why is the flour sifted multiple times?
Sifting with baking soda twice ensures the leavening agent is evenly distributed and the cake is light.
How much sour cream is used?
The recipe requires 1 cup of full-fat sour cream.
When should the vanilla extract be added?
Stir in the 1 teaspoon of vanilla extract at the very end of the mixing process.
How many servings does this recipe yield?
This recipe makes 12 servings.
What is the origin of this recipe?
This recipe is from 'Bell's Best,' shared by a friend from Augusta, Georgia.
Why add eggs one at a time?
Adding eggs individually ensures each is fully incorporated and helps maintain a smooth batter.
How long should the cake cool in the pan?
Allow the cake to cool on a wire rack for 5 minutes before removing it from the pan.
How do I remove the cake from the pan safely?
Run a knife around the edges to loosen the cake, then carefully invert it onto a wire rack.
What speed should be used when adding flour?
The flour should be added gradually while beating on low speed.
Can I use this cake for strawberry shortcake?
Yes, its rich texture and crusty top make it an excellent base for strawberry shortcake.
How do I check if the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
What is unique about the top of this cake?
The combination of sour cream and oleo helps create a beautifully crusty top.
How much baking soda is required?
The recipe uses 1/4 teaspoon of baking soda.
What is the preparation for the sugar?
The sugar should be added slowly while continuously beating the oleo until light and fluffy.
Should the sour cream be low-fat?
The recipe recommends full-fat sour cream for a luscious texture.
What is the total number of ingredients?
There are 7 ingredients in total.
Is this a southern dessert?
Yes, it is considered a classic southern dessert recipe.
What is the texture of the cake?
The cake has a rich, moist texture and a tender crumb.
What aroma does the cake have?
The cake has a sweet vanilla aroma.
Can this be served with tea?
Yes, it is ideal for a cozy afternoon treat with a cup of tea.
What is the main fat source?
The main fat sources are oleo (margarine) and full-fat sour cream.
Should I grease the pan?
Yes, the 10-inch tube pan must be both greased and floured before pouring in the batter.