This Old-Fashioned Sour Cream Pound Cake is a timeless dessert that’s rich, buttery, and perfectly moist. With its tender crumb and slight tang from sour cream, it’s a comforting classic that pairs beautifully with coffee, tea, or a drizzle of glaze.
Ingredients (Makes 12-16 servings)
- 1 cup unsalted butter (softened) 🧈
- 3 cups granulated sugar
- 6 large eggs 🥚
- 3 cups all-purpose flour 🍞
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt 🧂
- 1 cup sour cream 🥛
- 1 teaspoon vanilla extract 🌿
- Optional: 1/2 teaspoon almond extract for extra flavor
Instructions
1. Preheat the Oven
- Preheat your oven to 325°F (165°C).
- Grease and flour a 10-inch bundt pan or tube pan, ensuring all crevices are covered to prevent sticking.
2. Cream the Butter and Sugar
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, beating well after each addition.
3. Mix the Dry Ingredients
- In a separate bowl, sift together the flour, baking soda, and salt.
4. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the flour mixture (e.g., flour → sour cream → flour).
- Stir in the vanilla extract (and almond extract, if using) until just combined.
5. Pour and Bake
- Pour the batter evenly into the prepared pan.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve
- Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- Slice and enjoy plain, or serve with whipped cream, fresh fruit, or a dusting of powdered sugar.
Optional Glaze
For a simple glaze:
- Mix 1 cup powdered sugar with 2-3 tablespoons of milk or lemon juice. Drizzle over the cooled cake for added sweetness.
Tips for Success
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth batter.
- Don’t Overmix: Mix the batter just until combined to keep the cake tender.
- Use a Heavy Pan: A sturdy bundt or tube pan ensures even baking.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
🌟 Final Thoughts
This Old-Fashioned Sour Cream Pound Cake is a true classic, delivering a buttery richness and soft texture that never goes out of style. Whether you enjoy it as-is or pair it with your favorite toppings, it’s sure to be a crowd-pleaser.
Bake it today and savor a slice of nostalgic perfection! 🍰✨🥄