Sour Cream Pound Cake

Old Fashioned Sour Cream Pound Cake is a southern classic. I grew up with my Aunt Louise baking this. She was famous for her sour cream pound cake. Over the years I have adapted this version of her old classic. The difference you ask? This one is a little less fattening, a little less heavy, and still has the same delicious, moist pound cake crust that you do rarely find these days.

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Sour Cream Pound Cake

Planning

  • Prep Time:

    15 minutes

  • Bake/Cook Time:

    60-90 minutes

  • Chill/Set Time:

    1-2 hours

  • Servings:

    12-16

Preparation

  • Materials

    Tube Pan 10"
    Stand Mixer with Whisk and Paddle
    Prep Bowls
    Sieve
    Spatula

  • Prep

    Set the butter, sour cream, and eggs out to bring it to room temp.

    Lightly grease the cake pan and coat it with fine granulated sugar.

    Preheat oven to 350F

    Sift together the flour, baking powder, and salt.

    Whisk the eggs and vanilla in a bowl.

  • Oven/Stove

    350F for 60-90 minutes

  • Shopping List

    Butter, Unsalted
    Sour Cream
    Eggs, large
    Granulated Sugar
    Cake Flour
    Baking Powder
    Vanilla extract
    Salt

Ingredients & Steps

  • Ingredients

    Butter, unsalted 226g (8 oz /2 sticks/1 cup)
    Granulated Sugar 600g (3 cups)
    Eggs, 6 large
    Sour Cream 226g (8oz)
    Sea Salt 5g (1 tsp)
    Baking Powder 5g (1 tsp)
    Cake Flour 340g (3 cups)
    Vanilla Extract 5g (1 tsp)

  • Steps

    STEP 1: Cream the softened butter and sugar in a stand mixer with a paddle. Cream on medium speed until pale, light and fluffy.

    STEP 2: Whip in the eggs on medium speed, drizzling in a little at a time until combined.

    STEP 3: Switch to the whisk attachment

    STEP 4: Whisk in the sour cream on medium speed, drizzling in a little at a time until combined.

    STEP 5: Whisk in the dry ingredients on medium speed sifting in a little at a time until combined. Don’t mix any more than you must, but make sure there are no lumps or dry bits.

    STEP 6: Pour the batter into the prepared cake pan and tap a few times on the countertop to release any air bubbles. If you see any on top after this, pop them. Sprinkle a little sugar over the top of the cake.

    STEP 7: Put the cake pan on the center oven rack and bake at 350F for 60-90 minutes. The cake is ready when it reaches 210F internal temp. You will see the cake start to pull away from the sides of the pan and a cake tester will come out clean with no moist bits on it.

    STEP 8: Turn off the oven and crack the door 4”-6” with a fan blowing in. Wait 20 minutes then remove the cake pan to the countertop.

    STEP 9: The cake will still be a little warm. Remove the cake from the pan to a cake board and cake stand. Place the cake dome over the cake on the cake stand. This will sweat the cake to create that famous old fashioned moist pound cake crust.

Notes

SERVING
Pound cake is a favorite cake for eating plain. If you like, pour an icing glaze over the top or a dusting of powdered sugar or cut and serve with whipped cream and fruit.

STORING
Sour cream pound cake is good for 3-5 days at room temp and a little more in the fridge. Either way, the air will dry it out, so keep it covered in a cake dome. If you put it in the fridge wrap it in plastic wrap, right on the cake all the way around. To serve slice it and heat it a little.

FLAVORING
Classic sour cream pound cake has no flavor other than vanilla. If you want a different twist on an old classic try adding a little almond, hazelnut, or rum extract.

SWEATING THE CAKE FOR A MOIST POUND CAKE CRUST
Set the cake back down on the counter and cover it with a cake cover and let it 'sweat' for ten more minutes.

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