Velvet Sour Cream Pound Cake

Indulge in the unparalleled delight of a perfectly sweet and wonderfully dense slice of Sour Cream Pound Cake. This exceptional recipe promises a melt-in-your-mouth experience, especially when adorned with a medley of seasonal berries and a generous dollop of freshly whipped cream. Prepare to elevate your baking prowess and earn accolades from friends and family alike with these foolproof tips on How to Make a Pound Cake that consistently delivers moist, flavorful results.

What sets this Pound Cake Recipe apart is the ingenious inclusion of sour cream, which guarantees an incredibly moist texture and a beautifully fine crumb that simply cannot be replicated. Once you experience the superior taste and texture of this cake, you’ll find yourself reaching for this recipe again and again, and be ready to share the secret with everyone who asks!

A slice of sour cream pound cake on a white desssert plate with a red handle fork and fresh raspberries.

Contents

Why This Sour Cream Pound Cake Will Be Your New Favorite

While the classic pound cake is celebrated for its simplicity, relying on just butter, sugar, eggs, and flour, this innovative sour cream rendition introduces a few thoughtful additions that propel it to an entirely new level of deliciousness. The full-fat sour cream is the secret weapon, ensuring an unbelievably tender crumb that distinguishes this cake from its counterparts. Furthermore, the harmonious blend of pure vanilla and almond extracts deepens the flavor profile, adding a sophisticated complexity that will captivate your taste buds.

Despite its elevated taste, this Sour Cream Pound Cake remains wonderfully straightforward, needing nothing more than a fork to savor its rich flavors. However, for those desiring a touch more elegance and an extra layer of moisture, applying a thin, shimmering layer of Pound Cake Glaze made from powdered sugar and a hint of water not only locks in freshness but also imparts a delightful, subtle texture to the already irresistible crust.

Whether you’re hosting a sophisticated dinner party or simply seeking a comforting treat, this pound cake rises to the occasion. A simple garnish is all it truly needs to become company-worthy. Imagine it served with a vibrant array of fresh, seasonal berries—strawberries, blueberries, or raspberries—their tartness providing a perfect counterpoint to the cake’s sweetness. For an truly elegant presentation, consider a homemade sweetened raspberry sauce and a cloud-like dollop of whipped cream. This simple addition transforms a delicious cake into a show-stopping dessert, guaranteed to impress. No matter how you choose to serve it, this pound cake is a guaranteed winner, cementing your reputation as an accomplished baker.

Ingredients for sour cream pound cake on a sheet pan with labels.

Essential Ingredients for the Perfect Pound Cake

Crafting an exceptional Sour Cream Pound Cake begins with selecting high-quality ingredients and understanding their role in the final texture and flavor. Here’s what you need to know to ensure every bite is perfection:

Butter: Opt for salted, high-quality butter, preferably a brand name or European variety for its superior fat content and flavor. If you prefer to use unsalted butter, remember to compensate by adding an extra pinch of salt to the recipe. Crucially, ensure your butter is at **room temperature**. This allows it to cream properly with the sugar, creating a light and airy base for your cake. Avoid substituting margarine for butter, as it will significantly compromise the flavor and texture of your pound cake.
Sour Cream: This is the star ingredient that delivers unparalleled moisture and tenderness. Always use **full-fat sour cream**. The fat content is essential for a rich flavor and that coveted fine, delicate crumb. Like butter and eggs, sour cream should be at room temperature to ensure smooth incorporation into the batter.
Large Eggs: You’ll need six large eggs for this recipe. Just like your other dairy, ensure the eggs are at **room temperature**. Room temperature eggs emulsify better with the butter and sugar, leading to a more homogenous batter and a lighter cake structure. If you forget to take them out in advance, a quick trick is to place them in a bowl of warm (not hot!) water for 5-10 minutes.
Vanilla Extract: The quality of your vanilla extract truly makes a difference. Always choose **pure vanilla extract**, never imitation. The depth and warmth of real vanilla are incomparable and essential for the classic pound cake flavor.
Almond Extract: This complements the vanilla beautifully, adding another layer of sophisticated flavor. Invest in the **best quality almond extract** you can find. Brands like Penzey’s are known for their rich, authentic extracts that elevate your baking.
Powdered Sugar: Used for the optional glaze, powdered sugar, also known as confectioners’ sugar, should be **sifted** before mixing. This step is vital to prevent any lumps in your smooth, glossy glaze.
All-Purpose Flour: While some pound cake recipes might call for pastry or cake flour, this specific recipe thrives with common **all-purpose flour**. Its protein content provides the perfect balance for a dense yet tender pound cake, ensuring a sturdy structure without being overly heavy. Measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly, which can lead to over-measurement.

Step-by-Step Guide: Crafting Your Delicious Sour Cream Pound Cake

Sour cream pound cake process shots 1, 2.

Begin by creaming together your room temperature butter and sugar until the mixture is light and fluffy. Gradually incorporate the sour cream, followed by the dry ingredients (flour, baking soda, and salt), alternating with the room temperature eggs. Mix just until combined, being careful not to overmix. A hand mixer or stand mixer with the paddle attachment works best for this process, ensuring a smooth, dense batter characteristic of a perfect pound cake.
Carefully scrape the thick, luxurious batter into your meticulously prepared Bundt pan. Spread the batter evenly to ensure uniform baking. Bake the cake in a preheated oven at the specified temperature and time, resisting the urge to open the oven door frequently, as this can cause the cake to sink.

Sour cream pound cake process shots 3,4.

Once baked, allow the cake to cool in the pan for precisely 10-15 minutes on a wire rack. This crucial resting period allows the cake to firm up slightly, making it easier to invert without breaking. After resting, gently invert the cake onto the cooling rack to cool completely. If you plan to add a glaze, you can prepare it during this cooling time and apply it while the cake is still slightly warm, allowing it to soak in beautifully.
Once fully cooled and glazed (if desired), your magnificent Sour Cream Pound Cake is ready! Slice it into generous portions, serve with your favorite accompaniments like fresh berries or whipped cream, and savor every exquisite bite. Enjoy the fruits of your baking labor!

Mastering the Art of Pound Cake: Expert Baking Tips

Pound cakes are a timeless classic, cherished for their dense texture, fine crumb, and ability to serve as a canvas for countless flavors and delicious add-ins. I personally find them significantly less intimidating and often more rewarding to bake than intricate layer cakes that demand precise frosting techniques, or cupcakes that require elaborate piped buttercream swirls. However, achieving that perfect, consistent pound cake requires understanding a few fundamental principles that set it apart from ordinary cake recipes. By following these expert tips, you’ll unlock the secrets to a truly exceptional Pound Cake Recipe.

Achieving the Ideal Batter: Ingredients & Mixing Techniques

Start with Room-Temperature Ingredients for Optimal Emulsification: This is perhaps the most critical tip for any successful cake, especially a pound cake. Ensuring your butter, eggs, and sour cream are at room temperature (around 68-70°F or 20-21°C) allows them to emulsify properly, creating a smooth, homogenous batter. Cold ingredients will cause the butter to seize, resulting in a lumpy, uneven mixture that won’t rise as well and will produce a coarser crumb. Plan ahead and set these ingredients out on your counter for at least an hour before you begin mixing. If you’re pressed for time, a quick workaround for eggs is to place them in a bowl of warm (not hot!) water for about 5-10 minutes. For butter, you can cut it into smaller pieces to speed up the warming process.
Choosing the Right Attachment: Paddle vs. Whisk: Most traditional pound cakes benefit from the paddle attachment on a stand mixer (or standard beaters on a hand mixer) to cream the butter and sugar. This method ensures a smooth, dense batter with minimal air incorporation, which is characteristic of pound cake’s fine crumb. Typically, you want to avoid the whisk attachment, which is designed to whip air into ingredients, as our goal for pound cake is a smooth, thick, dense batter, not an airy one. However, some specific recipes, like this Sour Cream Pound Cake, might be formulated to allow for a whisk attachment, so always check the recipe instructions. If in doubt, the paddle is usually the safest bet for a classic pound cake texture.
Creaming Butter and Sugar Thoroughly: Ensure the butter and sugar mixture is thoroughly creamed before introducing the eggs. This means beating them together until the mixture is light in color, fluffy, and significantly increased in volume. This step creates air pockets that contribute to the cake’s lift and tenderness. Don’t rush this process; it can take 3-5 minutes, depending on your mixer.
PRO-Tip: The Alternating Method for Eggs and Flour: When a cake recipe specifies alternating the addition of eggs and flour, it’s a technique designed to prevent overmixing and ensure a tender cake. The key is to **start and end with the flour**. This means adding about a third of the flour mixture, then one or two eggs, another third of the flour, the remaining eggs, and finally the last third of the flour. This method minimizes the risk of over-activating the gluten in the flour, which can lead to a tough cake. We are aiming for a tender, dense, fine crumb cake, and this technique helps achieve it.
Scrape the Bowl Frequently for Even Mixing: During the mixing process, especially when adding ingredients in stages, take the time to scrape down the sides and bottom of your mixing bowl a couple of times. This ensures that all ingredients are thoroughly incorporated and that no pockets of unmixed butter or flour remain, leading to a consistent batter.
PRO-Tip: Avoid Overmixing After Adding Flour: Just like with a delicate cheesecake, you only want to beat in each egg until it’s *just* incorporated into the batter. The same principle applies after you add the flour. **Do not over-mix or beat in the flour** excessively. As soon as the flour streaks disappear and the batter comes together, stop mixing. Overmixing develops the gluten in the flour, making your pound cake tough and chewy instead of tender and fine-crumbed. This quick mixing after flour addition is crucial for a perfectly tender texture.

Baking Perfection and Smart Storage for Your Pound Cake

Achieving a beautifully baked pound cake and preserving its freshness requires attention to detail both in the oven and after it cools. Follow these guidelines for flawless results:

Proper Pan Preparation is Key: For a seamless release, it’s essential to grease and flour your Bundt pan thoroughly. While butter can work, **shortening works best for greasing your pan** as it has a higher melting point and creates a more reliable non-stick barrier. Alternatively, a baking spray like Baker’s Joy, which combines grease and flour, is an excellent shortcut in a pinch. Ensure every nook and cranny of the pan is coated, then lightly dust with flour, tapping out any excess. This meticulous preparation prevents the cake from sticking and ensures a perfect, elegant presentation.
Patience is a Virtue in Baking: Pound cakes are inherently dense and require a longer baking time compared to lighter cakes. Most pound cakes will bake for an hour or even more. **Be patient** and resist the temptation to frequently open the oven door, as this can cause temperature fluctuations and lead to a fallen or unevenly baked cake.
How to Tell When Your Pound Cake is Done: The most reliable method to check for doneness is the **toothpick test**. Gently insert a wooden toothpick or a thin skewer into the very center of the cake. When the cake is done, the toothpick should come out clean, with no wet batter clinging to it. If it comes out with moist crumbs, continue baking for a few more minutes and retest. To prevent overbaking, start checking a few minutes before the recipe’s minimum bake time, especially once you begin to smell that irresistible baked cake aroma filling your kitchen.
The Crucial Cooling Phase: Once baked, let your Pound Cake cool in the pan on a wire rack for a precise **10-15 minutes**. This short resting period is vital. It allows the cake’s structure to stabilize and firm up slightly, making it much easier to release from the pan without breaking. Any sooner, and the cake might crumble; any longer, and it risks sticking to the pan. After this initial cooling, gently shake the pan and invert the cake onto the wire rack to cool completely.
Always Cool Completely Before Slicing: While the aroma of a freshly baked pound cake is intoxicating, **make sure your cake is completely cooled before slicing**. Slicing a warm pound cake can result in a gummy texture and crumbly slices, as the cake is still setting internally. Patience here will be rewarded with perfect, clean slices.
Storing Your Pound Cake for Freshness: A properly stored pound cake retains its moisture and flavor beautifully. **Your pound cake will keep well covered at room temperature for up to 3-4 days**. For longer storage, or if you’ve baked an extra cake, wrap it meticulously. First, wrap it tightly with plastic wrap, then again with aluminum foil to prevent freezer burn. A **well-wrapped pound cake can be frozen for 4-6 months**, allowing you to enjoy a delicious homemade treat anytime. Thaw overnight in the refrigerator or at room temperature.

Pound Cake FAQs: Your Questions Answered

Why is it called Pound Cake?

The delightful name “Pound Cake” has a wonderfully simple and historical origin. The original recipes for this classic cake famously called for exactly one pound each of its four primary ingredients: a pound of sugar, a pound of butter, a pound of flour, and a pound of eggs. This straightforward measurement system made it incredibly easy for home bakers to remember and prepare, contributing to its widespread popularity over centuries.

What exactly is a Pound Cake?

A pound cake is a type of dense, moist cake characterized by its remarkably fine and tender crumb. Initially, it was a pure, unadorned cake, primarily flavored with simple additions like vanilla or lemon. Over time, as baking science evolved, ingredients such as baking powder or baking soda were introduced to provide a bit more lift and lightness. Modern pound cakes also embrace a wider array of flavors and mix-ins, including coconut, nuts, and various dried fruits. Traditionally baked as a loaf cake, it is now very commonly prepared in more decorative molds like a Bundt pan or a tube pan, adding to its visual appeal.

How long does it take to bake a Pound Cake?

The baking time for a pound cake can vary considerably, typically ranging from one hour to an hour and twenty minutes, or even slightly longer. It’s crucial to use the recipe as a reliable guide, but always be mindful that individual oven calibrations and specific pan materials can influence the exact duration. A vital detail often overlooked is the baking temperature: many standard cakes bake at 350°F, but for pound cakes, this can often be too high, leading to over-browning on the outside before the inside is fully cooked. This particular Sour Cream Pound Cake recipe, for instance, is baked at a gentler 325°F to ensure an even bake throughout.

How can you tell when a Pound Cake is perfectly done?

The most reliable test for a perfectly baked pound cake is the “toothpick test.” Insert a clean wooden toothpick into the deepest part of the cake, ideally in more than one location to ensure thorough cooking. If the toothpick comes out completely clean, without any wet batter attached, your pound cake is ready. If you see moist crumbs, it needs a few more minutes in the oven. Begin checking your cake when you start to notice a strong, sweet baked cake aroma in your kitchen, or a few minutes before the recipe’s recommended minimum baking time to prevent any risk of overbaking and drying out your delicious creation.

How long should a Pound Cake cool in the pan before removing it?

It is critically important to allow your pound cake to cool in its pan on a wire rack for an optimal duration of 10 to 15 minutes. This specific timeframe is crucial for ensuring the cake’s structural integrity. Removing it any sooner could result in the cake breaking apart, as its delicate structure hasn’t fully set. Conversely, leaving it in the pan for too long risks the cake sticking to the pan, especially in the intricate designs of a Bundt pan. This short cooling period allows the cake to firm up enough for a clean, effortless release.

What is the best type of pan to use for a Pound Cake?

Pound cakes generally achieve their best results when baked in a tube pan, such as a traditional angel food cake pan, or a decorative Bundt pan. These pans, with their central tube, ensure that heat penetrates the cake from both the outer edges and the center, promoting a more even and thorough bake. **It is crucial to avoid using a 2-piece angel food pan with a removable bottom for pound cakes, as the dense batter is likely to leak out during baking.** While pound cakes can also be baked in loaf pans, be aware that a recipe designed for a Bundt pan will typically yield enough batter to fill more than one loaf pan, and the baking time will need to be adjusted accordingly for the smaller, more compact loaf shapes.

Why is Sour Cream a beneficial addition to a Pound Cake?

Incorporating sour cream into a pound cake recipe is a brilliant culinary strategy that yields multiple benefits. Firstly, sour cream significantly enhances the moisture and richness of the cake, doing so without diluting the batter’s consistency, which is vital for a dense pound cake. It is the primary contributor to creating that desirable soft, fine, and velvety crumb texture. Secondly, the natural acidity present in sour cream plays a crucial role: it tenderizes the cake by weakening the gluten strands in the flour, preventing the cake from becoming tough. This acidity also serves to activate any baking soda in the recipe, which is essential for providing the necessary lift and aeration, resulting in a perfectly textured and flavorful Sour Cream Pound Cake every time.

More Irresistible Cake Recipes You’ll Love

If you’ve fallen in love with the rich, tender goodness of this Sour Cream Pound Cake, you’re in for a treat! The world of pound cakes is vast and varied, offering a delightful array of flavors and textures to explore. Expand your baking repertoire with these equally delicious cake recipes, perfect for any occasion:

Condensed Milk Pound Cake from A Family Feast: Experience an extra layer of sweetness and unparalleled moistness with this unique twist on the classic, featuring the creamy goodness of condensed milk.
Strawberry Pound Cake: Bursting with the fresh, vibrant flavor of ripe strawberries, this pound cake is a seasonal delight, perfect for spring and summer gatherings.
Key Lime Pound Cake: Zesty and refreshing, this cake brings a taste of the tropics to your table with its bright, tangy key lime flavor.
Glazed Lemon Pound Cake: A timeless favorite, this lemon pound cake offers a delightful citrusy zing, often enhanced by a sweet and tangy lemon glaze that keeps it incredibly moist.
Vanilla Pound Cake: For the purists, this classic vanilla pound cake celebrates the simple elegance of high-quality vanilla, offering a comforting and universally loved flavor.
English Trifle Recipe made with pound cake: Repurpose leftover pound cake (or bake a fresh one!) into a show-stopping traditional English trifle, layering cake, fruit, custard, and cream for an exquisite dessert experience.
Discover more of the Best Cake Recipes: Dive into a comprehensive collection of diverse cake recipes, from simple everyday bakes to elaborate celebratory creations, ensuring you always have the perfect cake for any occasion.

For endless inspiration and a visual feast of delectable baked goods, be sure to check out my Delicious Cakes and Cupcakes Pinterest Board. You’ll find a treasure trove of ideas to fuel your passion for baking!

Stay connected and share your baking journey with me through social media! Find me on Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes – I love seeing your creations! And if you absolutely love the results and want to show your appreciation, please consider giving it a 5-star rating in the recipe card below. Your feedback helps other bakers discover these fantastic recipes!

The Recipe:

Sour Cream Pound Cake Recipe

Prep Time
20 minutes

Cook Time
1 hour 20 minutes

Total Time
1 hour 40 minutes

Yield
10 servings

A dense, classic vanilla pound cake. Perfect served with berries and cream.

This recipe has an average rating of 4.9 stars from 124 reviews.

Ingredients

½ lb (2 sticks) of butter, at room temperature
3 cups sugar
1 cup sour cream, at room temperature
3 cups flour
½ teaspoon baking soda
½ teaspoon salt
6 large eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract

Optional Glaze:

1½ cups powdered sugar, sifted
½ teaspoon vanilla extract
Hot water

Instructions

Preheat oven to 325°.
Grease and flour a standard Bundt pan (or use Baker’s Joy spray).
In a large mixing bowl, combine and cream the butter and sugar until light and fluffy. Then, mix in the sour cream.
In a separate bowl, sift the baking soda, salt, and flour together.
Gradually add the sifted flour mixture to the creamed butter mixture, alternating with the eggs. Beat in each egg one at a time until just incorporated.
Stir in the vanilla and almond extracts. Pour the batter into the prepared Bundt pan. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes on a wire rack in the pan, then invert and release from the pan to continue cooling.
If adding the glaze, prepare it while the cake is cooling in the pan.
To make the glaze, add hot water to the sifted powdered sugar and vanilla extract, stirring until it reaches a thin, pourable consistency that can be brushed onto and slightly soaked into the cake. Brush the glaze onto the warm cake. Alternatively, you can simply dust the cooled cake with powdered sugar for a simpler finish.

Notes

Adapted from Paul Deen.
Having your eggs, butter, and sour cream at room temperature will ensure easier incorporation and a smoother batter, leading to a more tender cake.
For an easy garnish, you can simply dust the cooled cake with powdered sugar instead of applying a glaze.

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