Tangy Southern Sour Cream Pound Cake
This Tangy Southern Sour Cream Pound Cake is a delightful tribute to classic Southern baking. Rich and buttery, this pound cake boasts a beautiful golden crust and an incredibly moist interior that melts in your mouth. The addition of sour cream lends a subtle tang that perfectly balances the sweetness, making each bite an irresistible pleasure. With a blend of vanilla and almond extracts, the cake is infused with a warm flavor profile that appeals to both traditionalists and modern palates. For the best flavor development, consider baking this cake a day or two in advance! Remember, never use a loaf pan for this recipe; it deserves the airy space of a bundt or tube pan to rise beautifully. Share it at gatherings or savor it as a cozy dessert at home—this pound cake is bound to impress!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Butter
1 cup (at room temperature)
Sugar
3 cups (granulated)
Vanilla Extract
1 teaspoon (pure)
Almond Extract
3-4 teaspoons (pure; adjust to preference)
Eggs
6 large (at room temperature)
Flour
3 cups (all-purpose, sifted)
Baking Soda
1/4 teaspoon (sifted with flour)
Salt
1/8 teaspoon (sifted with flour)
Sour Cream
8 ounces (full-fat)
Instructions
1
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch bundt or tube pan to ensure easy removal later.
2
In a large mixing bowl, cream the butter and sugar together at medium speed until the mixture is light and fluffy, approximately 10 minutes. This step is essential for achieving a light texture.
3
Add the vanilla and almond extracts, scraping down the sides of the bowl to ensure everything is well incorporated.
4
Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
5
Incorporate the sour cream all at once and mix thoroughly until combined.
6
In a separate bowl, sift together the flour, baking soda, and salt using a wire whisk. Gradually add the dry ingredients to the wet mixture in three parts, mixing continuously until the batter is smooth and fully blended.
7
Carefully pour the batter into the prepared bundt or tube pan, ensuring it is evenly distributed.
8
Bake for approximately 1 hour, or until a toothpick inserted near the center comes out clean. Avoid overbaking to maintain moisture.
9
Once baked, cool the cake in the pan for 5 minutes before inverting it onto a wire rack to cool completely. This will help retain moisture and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tangy Southern Sour Cream Pound Cake?
It is a classic Southern dessert known for its rich, buttery flavor, moist interior, and golden crust, enhanced by the subtle tang of sour cream.
Why is sour cream used in this recipe?
Sour cream adds moisture to the cake and provides a subtle tang that perfectly balances the sweetness of the sugar.
Can I bake this pound cake in a loaf pan?
No, this recipe is designed for a 10-inch bundt or tube pan to provide the necessary space for the batter to rise beautifully.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How long should I cream the butter and sugar?
You should cream them together at medium speed for approximately 10 minutes until the mixture is light and fluffy.
Why do ingredients need to be at room temperature?
Using room temperature butter and eggs ensures they emulsify properly, leading to a smoother batter and better cake texture.
How many eggs are required for this recipe?
This recipe requires 6 large eggs, added one at a time.
What type of flour should I use?
The recipe calls for 3 cups of all-purpose flour, which should be sifted before use.
How much almond extract is used?
You can use between 3 to 4 teaspoons of pure almond extract, depending on your flavor preference.
Can I prepare this cake in advance?
Yes, baking this cake a day or two in advance is recommended as it allows the flavors to develop more fully.
How long does the cake need to bake?
The cake typically bakes for about 1 hour.
How do I know when the pound cake is finished baking?
The cake is done when a toothpick inserted near the center comes out clean.
How long should the cake cool in the pan?
Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack.
Is sifting the dry ingredients necessary?
Yes, sifting the flour, baking soda, and salt together helps ensure they are evenly distributed and the batter remains smooth.
What size pan is needed?
A 10-inch bundt or tube pan is required for this recipe.
Can I use low-fat sour cream?
The recipe recommends 8 ounces of full-fat sour cream for the best richness and texture.
How should I prepare the pan?
Generously grease and flour the pan to ensure the cake can be easily removed after baking.
What happens if I overbake the cake?
Overbaking can cause the cake to lose its signature moisture and become dry.
Why add eggs one at a time?
Adding eggs individually and beating well after each ensures the batter stays smooth and well-incorporated.
What flavor extracts are used in this cake?
The cake uses a blend of pure vanilla extract and pure almond extract.
How much butter is in the recipe?
The recipe uses 1 cup of butter at room temperature.
What is the purpose of baking soda in this recipe?
Baking soda reacts with the acidic sour cream to help the cake rise and achieve a light texture.
Can I substitute the almond extract?
While almond extract provides a specific warm flavor profile, you could technically use more vanilla if you have an allergy or dislike almond.
Should the sour cream be mixed with the flour?
No, the sour cream is added to the wet ingredients and mixed thoroughly before the dry ingredients are incorporated.
How many parts should I add the dry ingredients in?
The sifted dry ingredients should be added to the wet mixture in three parts, mixing continuously.
Does this cake have a specific crust?
Yes, it is known for developing a beautiful, slightly crisp golden crust.
Is this cake suitable for large gatherings?
Yes, its impressive appearance in a bundt pan and rich flavor make it a great choice for events.
What is the best way to store leftovers?
Store the cake in an airtight container at room temperature to maintain its moisture.
Can I freeze this pound cake?
Yes, pound cakes freeze well when wrapped tightly in plastic wrap and aluminum foil.
Why is the creaming step so long?
Creaming for 10 minutes aerates the butter, which is essential for giving a heavy pound cake a lighter crumb.