Name: Classic Sour Cream Pound Cake
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup softened unsalted butter; 3 cups granulated sugar; 6 large eggs ((room temperature)); 1 cup sour cream; 1 tablespoon vanilla extract

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Classic Sour Cream Pound Cake is a timeless dessert that brings warmth and comfort with each buttery bite. This cake is rich, moist, and incredibly versatile, making it the perfect choice for any occasion, whether it’s a family gathering, a holiday feast, or a simple afternoon treat. With its dense texture and delightful flavor, Classic Sour Cream Pound Cake stands out as a beloved favorite in many homes.

The magic of this recipe lies in its simplicity and the quality of the ingredients. By using sour cream, this cake achieves a tender crumb and a subtle tang that balances the sweetness perfectly. Once you’ve made this cake, you’ll find it hard to resist coming back to it time and again!

What Makes This Recipe Special

Classic Sour Cream Pound Cake is not just any pound cake; it embodies the essence of comfort baking. With its origins steeped in tradition, this cake is renowned for its rich flavor and dense texture. What sets it apart is the addition of sour cream, which contributes moisture and a slight acidity, enhancing the overall flavor profile. This cake is incredibly forgiving, allowing for variations in mix-ins and toppings, making it a delightful canvas for your creativity.

What’s in the Bowl

To craft this delicious Classic Sour Cream Pound Cake, you will need the following ingredients:

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened unsalted butter
3 cups granulated sugar
6 large eggs (room temperature)
1 cup sour cream
1 tablespoon vanilla extract

These simple yet essential ingredients combine to create a cake that is both classic and unforgettable.

Tools of the Trade

Before diving into the baking process, gather the necessary tools to ensure a smooth experience:

Mixing bowls: A set of various sizes for mixing ingredients.
Electric mixer: To cream the butter and sugar efficiently.
Measuring cups and spoons: For accurate ingredient measurements.
Rubber spatula: For scraping down the sides of the bowl.
Bundt or loaf pan: To give your cake its beautiful shape.
Cooling rack: To let the cake cool evenly after baking.

Having these tools on hand will make your baking journey more enjoyable and organized.

Cooking Classic Sour Cream Pound Cake: The Process

Now that you have your ingredients and tools ready, let’s walk through the steps to create this delightful Classic Sour Cream Pound Cake.

Step 1: Preheat the Oven

Begin by preheating your oven to 325°F (165°C). This ensures that your cake bakes evenly from the start.

Step 2: Prepare the Pan

Grease and flour your bundt or loaf pan to prevent the cake from sticking. Make sure to coat all the nooks and crannies, especially if using a bundt pan.

Step 3: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside for later.

Step 4: Cream Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed. Cream until the mixture is light and fluffy, which should take about 4-5 minutes.

Step 5: Add Eggs

Add the room temperature eggs to the mixture one at a time, beating well after each addition. This helps to incorporate air into the batter, giving your cake a nice rise.

Step 6: Incorporate Sour Cream and Vanilla

Add the sour cream and vanilla extract to the batter, mixing until just combined. The sour cream adds moisture and richness, enhancing the cake’s flavor.

Step 7: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can affect the cake’s texture.

Step 8: Pour and Bake

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, invert it onto a cooling rack to cool completely.

Seasonal Flavor Boosts

While Classic Sour Cream Pound Cake is delightful on its own, consider adding a seasonal twist to elevate its flavor:

Fresh Lemon Zest: Add the zest of one lemon for a bright, citrusy flavor.
Almond Extract: Swap out vanilla for almond extract for a nutty finish.
Cinnamon and Nutmeg: A pinch of these spices can add warmth and depth to the cake.
Chocolate Chips: Fold in a cup of chocolate chips for a decadent twist.

These additions can transform your Classic Sour Cream Pound Cake into a new favorite for each season!

Things That Go Wrong

Even the best bakers can encounter challenges. Here are a few common pitfalls and how to avoid them:

Dense Texture: This can happen from overmixing the batter. Mix until just combined.
Sticking to the Pan: Ensure you grease and flour the pan thoroughly before adding the batter.
Uneven Baking: Make sure your oven is accurately calibrated. Rotate the cake halfway through baking for even results.
Dry Cake: Avoid overbaking. Start checking for doneness a few minutes before the recommended baking time.

By being mindful of these potential issues, you can ensure a successful baking experience.

Meal Prep & Storage Notes

Once your Classic Sour Cream Pound Cake has cooled, you can store it to enjoy later:

Wrap the cake tightly in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, you can freeze the cake. Slice it first, wrap each slice individually, and place them in an airtight container. The cake can be frozen for up to 3 months. To thaw, simply leave it at room temperature for a few hours or overnight.

Quick Q&A

Can I use a different type of flour?

While all-purpose flour is recommended for its structure, you could experiment with cake flour for a lighter texture. Just keep in mind that the cake may turn out more delicate.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt or buttermilk for a similar texture and tanginess.

Can I make this cake ahead of time?

Absolutely! This cake stores well and can be made a day or two in advance. It often tastes even better after sitting for a while as the flavors meld.

How can I tell when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, give it a few more minutes in the oven.

Wrap-Up

Classic Sour Cream Pound Cake is a delightful dessert that invites you to savor each bite. With its rich flavor, moist crumb, and versatility in flavors, this cake is sure to become a staple in your baking repertoire. Whether you enjoy it plain, with a dusting of powdered sugar, or topped with fresh fruit and whipped cream, it’s a treat that is hard to resist.

The beauty of this cake lies not just in its taste but also in the cherished moments shared over a slice. So gather your ingredients, preheat your oven, and indulge in the process of creating this comforting classic. Your family and friends will thank you for it!