Easy Sour Cream Pound Cake

Perfect easy sour cream pound cake has a moist, tight crumb and gets its incredible flavor and texture from the addition of sour cream to the batter.

This Is The BEST Pound Cake!

I've been eating this same sour cream pound cake since I was a little girl, and there's several reasons this recipe has stuck around in my family for so long: It's tender, it's moist, it's perfectly dense in the way a pound cake should be - not too heavy.  The sour cream is the secret to both the cake's fantastic texture as well as some extra tang to the flavor.

Serve this cake with fresh berries and whipped cream on a warm spring or summer afternoon.  You'll want to make it again and again.

Tips For Success

This is a simple and easy sour cream pound cake to make, but there are a few things to keep in mind to make sure your cake turns out perfectly.

• Grease & Flour: To get bundt cakes to release from their pan, make sure you are careful with this step.  Rub butter or shortening on the inside of the entire pan - bottom and sides - and really make sure you get into all those pretty nooks and crannies.  Then toss in a couple tablespoons of flour and shake the pan all around until coated.  Then shake the excess out into the sink or garbage can.  Your cake will fall right out!
• Use Real Sour Cream: You won't do yourselves any favors using light or *gasp* nonfat sour cream here.  You need the fattier dairy to really give this cake its delicious oomph.  So go big or go home, my friends.
• Measuring The Flour: This recipe uses all-purpose flour, and it's important that you measure it correctly to prevent the cake from becoming too heavy and dense.  First, sift the flour before you measure it.  You can do this using an actual flour sifter or a fine mesh strainer.Then measure the sifted flour by spooning it into a measuring cup and leveling off the top with the edge of a knife.  Do not dunk the measuring cup into the flour itself, as doing so will pack it down and cause you to add too much flour to the cake batter.

Why Are They Called Pound Cakes?

Originally, pound cakes got their name from the fact that the recipe called for using a pound each of flour, butter, sugar, and eggs.  No leavening agents such as baking soda or baking powder were added to the batter.  Now, however, the basic idea behind the original pound cake remains intact while altering and adding to the original ingredient list to create many delicious variations on the denser traditional version.

Can I Bake A Pound Cake Without A Bundt Pan?

This recipe is ideal for a standard 10-inch bundt pan.If you don't have a bundt pan, you can divide the batter into two standard loaf pans.  You can also make this cake in a tube pan, traditionally used for making angel food cakes.

A standard bundt pan (find here)

Do I Use Salted or Unsalted Butter?

Either one!  If you use salted, reduce the added salt in the recipe to ¼ tsp.

What If I Only Have Vanilla Extract?

You don't have to add the almond extract if you don't have any or don't like the flavor.  I like mixing in a little bit with the vanilla to give the flavor of the cake some extra depth, but this easy sour cream pound cake will be just as delicious without the almond extract.  You could even use a little lemon extract instead - yum!

Easy Sour Cream Pound Cake

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Perfect easy sour cream pound cake has a moist, tight crumb and gets its incredible flavor and texture from the addition of sour cream to the batter.

Ingredients

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• 2 sticks (1 cup) butter, room temperature
• 3 cups white sugar
• 6 large eggs
• 2 tsp pure vanilla extract
• ½ tsp almond extract
• 3 cups all-purpose flour, sifted then measured
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sour cream

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Instructions

1. Preheat the oven to 325F.  Grease and flour a 10-inch bundt pan, being sure to get in all the little grooves.  Set aside.
2. In a large mixing bowl using a stand or hand mixer, cream the butter and sugar until light and fluffy.  This will take 5-7 minutes.
3. Add the eggs one at a time, mixing after each addition.  Then add the two extracts and mix until combined.
4. In a second bowl, stir together the flour, baking soda, and salt.  With the mixer on low speed, add the dry ingredients in 3 additions, stopping when a few flour streaks remain.  Do not overmix.
5. Use a nonstick spatula to stir in the sour cream, scraping the sides and bottom of the bowl to make sure everything is fully incorporated.  Transfer batter to prepared bundt pan.
6. Bake on center rack of oven for 75 - 90 minutes or until top is golden and a toothpick inserted into the center of the cake comes out with a few moist crumbs attached.  Remove from oven and cool in the pan for 5-10 minutes, and then invert onto a cake plate to finish cooling completely.

 

Notes

Measure the sifted flour using the spoon and level method, don't dunk the measuring cup into the flour.

You can use salted or unsalted butter.  If salted, reduce the added salt to ½ tsp.

Use full fat sour cream for best results.

You can use all vanilla extract if you don't have almond.  You can also try lemon or orange extract in place of the almond.

If you don't have a bundt pan, you can make this cake using a tube pan or two standard loaf pans.

• Author: Erin

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