Tangy sour cream is the secret ingredient for an irresistible pound cake.
Coffee in chocolate cake. Cinnamon in a pot of chili. Lapsang souchong tea leaves in a meat rub. Recipes are full of surprising ingredients. Though you might not even know they’re there, they’ll make a huge difference. Sour cream is another example, and it can take a pound cake from average to amazing.
So, what exactly does sour cream do in pound cake? Doesn’t it make it taste sour? Actually, no. Its flavor is mellowed by all the butter, sugar, and vanilla. What it does bring is fat and acidity, which help create a tender, moist crumb that isn’t soggy or dense.
You’ll love sour cream pound cake because it’s a reliable, go-to recipe for a beautiful and delicious dessert. With all-natural ingredients, the flavor is just right: sweet and rich without being cloying or heavy. Even if you’re a novice baker, you can pull this off, and once people taste it, you might even get requests for the recipe! Best of all, it’s a cake that’s perfect on its own. No need for multiple pans or fancy extras like frostings or glazes. A simple Bundt pan is all it takes!
Bundt pan basics
If you haven’t made a Bundt cake before, don’t worry. It’s a great way to create a beautiful cake, as long as you use the right size pan and prepare it properly. First, measure your Bundt pan across the open top at its widest point—it should be 10 inches. This ensures it’s large enough to hold all the batter.
Next, prep the pan. Either use a nonstick baking spray that contains flour or coat the inside thoroughly with softened butter, making sure to get into every nook and cranny. Then sprinkle in a tablespoon of flour and gently shake and rotate the pan to coat the surface lightly. Add more flour if needed. Prepping the pan this way helps the cake release cleanly when you flip it onto the wire rack in step 7.
How do I store leftovers?
Sour cream pound cake will keep in an airtight container at room temperature for up to 3 days. You can also freeze the whole cake (or leftovers). Wrap the cooled cake in plastic wrap. Then wrap in a second layer of aluminum foil. Freeze for up to 3 months, and when ready to use, let the frozen cake thaw at room temperature.
Serving suggestions
While a slice of freshly baked pound cake is satisfying all by itself, sometimes you might want to add to it or serve it with something else. If you want a glaze, try drizzling with this almond-laced Sugar Cookie Glaze that is easy and quick. Instead of drizzling a glaze on top of the cake, you could drizzle it with Sea Salt And Vanilla Bean Caramel Sauce. A simple dusting of powdered sugar is also a good option if you’re pressed for time or want to keep things simple.
You can serve fresh berries with sour cream pound cake for a pretty, summery presentation and flavor. Alternatively, Brown Sugar Ice Cream tastes divine with a slice of this cake. Finally, if you want something different but natural, try putting edible flowers in a little vase that fits in the center of your Bundt cake (roses, nasturtiums, or violets, for instance). Just make sure they’re not treated with any chemicals before placing them on or close to the food.
Sour Cream Pound Cake
Ingredients
- 8 ounces unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon table salt
- 8 ounces sour cream room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325°F. Grease and flour a 10-inch tube pan or Bundt pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and sour cream to the creamed mixture, starting and ending with the flour mixture. Stir in the vanilla extract.
- Pour the batter into the prepared pan. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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