Introduction
Old-Fashioned Sour Cream Pound Cake is a timeless dessert that brings back memories of classic home baking. With its rich, buttery flavor and dense, moist texture, this cake is perfect for any occasion, whether it’s a family gathering, a holiday celebration, or just a sweet treat to enjoy with a cup of coffee. The addition of sour cream gives this pound cake a tender crumb and a slight tang, balancing the sweetness perfectly.
In this guide, you’ll learn how to make this delicious cake from scratch, including tips for preparation, serving suggestions, and variations to suit your taste.
Overview of the Recipe
This Old-Fashioned Sour Cream Pound Cake is a straightforward recipe that requires basic ingredients you likely already have in your kitchen. The cake is baked in a Bundt pan, which gives it a beautiful, classic shape. The combination of butter, sugar, and sour cream creates a cake that is both rich and moist, with a fine, tender crumb. This cake is ideal for serving plain, dusted with powdered sugar, or paired with fresh berries and whipped cream.
History and Origin
Pound cake has been a beloved dessert for centuries, originating in Europe in the early 1700s. The name “pound cake” comes from the traditional recipe, which called for a pound each of butter, sugar, eggs, and flour. This simple ratio made the recipe easy to remember and resulted in a dense, rich cake that was perfect for special occasions.
Over time, the basic pound cake recipe has been adapted with variations in ingredients and methods. The addition of sour cream in this version adds moisture and a slight tang, making the cake softer and more flavorful. This Old-Fashioned Sour Cream Pound Cake is a classic American adaptation that has become a staple in many households, particularly in the Southern United States.
Ingredients
- 1 cup unsalted butter, softened: Adds richness and moisture to the cake.
- 2 cups granulated sugar: Sweetens the cake and helps create a tender crumb.
- 4 large eggs: Provides structure and richness.
- 1 cup sour cream: Adds moisture and a slight tangy flavor.
- 1 teaspoon vanilla extract: Enhances the overall flavor of the cake.
- 2 1/2 cups all-purpose flour: The main structure for the cake.
- 1/2 teaspoon baking powder: A leavening agent that helps the cake rise.
- 1/4 teaspoon baking soda: Works with the sour cream to give the cake lift.
- 1/4 teaspoon salt: Balances the sweetness and enhances the flavors.
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). This lower temperature allows the cake to bake slowly, ensuring even cooking and a tender crumb.
- Prepare the Bundt Pan:
- Grease and flour a 10-inch Bundt pan thoroughly. Make sure to cover all the nooks and crannies to prevent the cake from sticking.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar. Beat on medium speed until the mixture is light and fluffy, which usually takes about 5 minutes. This step incorporates air into the batter, which helps create a tender cake.
- Add the Eggs:
- Add the 4 large eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated and the batter is smooth. Stir in 1 teaspoon of vanilla extract to enhance the flavor.
- Combine Dry Ingredients:
- In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. This step ensures that the leavening agents are evenly distributed in the flour.
- Mix the Batter:
- Gradually add the dry ingredients to the butter mixture, alternating with the 1 cup of sour cream. Start and end with the flour mixture. Mix on low speed until just combined. Be careful not to overmix, as this can make the cake tough.
- Fill the Pan:
- Pour the batter into the prepared Bundt pan. Use a spatula to smooth the top, ensuring an even surface for the cake.
- Bake the Cake:
- Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly pulling away from the sides of the pan.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes. This short cooling period helps the cake set and makes it easier to remove from the pan.
- After 10 minutes, carefully turn the cake out onto a wire rack to cool completely. Letting the cake cool fully ensures that it will slice cleanly and maintain its shape.
Serving Suggestions
Old-Fashioned Sour Cream Pound Cake is delicious on its own, but it can be served in various ways to suit your taste:
- Plain: Enjoy a slice as-is, with its rich, buttery flavor shining through.
- With a Dusting of Powdered Sugar: Add a light dusting of powdered sugar for a touch of sweetness and an elegant presentation.
- Topped with Fresh Berries: Serve with a side of fresh strawberries, raspberries, or blueberries for a burst of freshness.
- With Whipped Cream: Add a dollop of whipped cream for a luxurious, creamy accompaniment.
- Glaze: Drizzle with a simple glaze made from powdered sugar and milk or lemon juice for a sweet and tangy finish.
Pairing and Serving Suggestions
This cake pairs well with a variety of beverages and sides:
- Beverages: Pair with a hot cup of coffee, tea, or a glass of cold milk for a classic combination.
- Fruit Compote: Serve with a warm fruit compote made from berries, peaches, or apples for a seasonal twist.
- Ice Cream: A scoop of vanilla ice cream alongside a slice of pound cake creates a delightful dessert duo.
Variations of the Recipe
While this recipe is perfect as-is, there are several ways to customize it:
- Lemon Pound Cake: Add the zest of one lemon and a tablespoon of lemon juice to the batter for a bright, citrusy flavor.
- Chocolate Chip Pound Cake: Fold in 1 cup of mini chocolate chips before pouring the batter into the pan for a chocolatey twist.
- Almond Pound Cake: Substitute the vanilla extract with almond extract and top with sliced almonds before baking for a nutty variation.
- Glazed Pound Cake: Create a glaze using powdered sugar and milk or lemon juice, and drizzle it over the cooled cake for added sweetness.
Health Benefits
While Old-Fashioned Sour Cream Pound Cake is an indulgent treat, it also has some aspects that can be considered positive:
- Sour Cream: Contains probiotics, which are beneficial for gut health.
- Eggs: Provide protein, vitamins, and minerals, including choline, which is essential for brain health.
- Butter: Though high in fat, butter is also a good source of fat-soluble vitamins such as A, D, E, and K2.
FAQs
Q: Can I use Greek yogurt instead of sour cream? A: Yes, you can substitute Greek yogurt for sour cream in this recipe. The cake will still be moist and slightly tangy, though the flavor and texture may differ slightly.
Q: How should I store the pound cake? A: Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and foil, and freeze for up to 3 months.
Q: Can I make this pound cake gluten-free? A: Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Make sure the blend contains xanthan gum or a similar binding agent for the best texture.
Q: What is the best way to ensure the cake comes out of the pan cleanly? A: Thoroughly grease and flour the Bundt pan, making sure to get into all the crevices. Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack.
Q: Can I add fruit to the batter? A: Yes, you can fold in fresh or dried fruit such as blueberries, raspberries, or cranberries. Toss the fruit in a little flour before adding it to the batter to prevent it from sinking to the bottom.
Conclusion
Old-Fashioned Sour Cream Pound Cake is a classic dessert that never goes out of style. With its rich, buttery flavor and tender crumb, this cake is perfect for any occasion. Whether you enjoy it plain, with a dusting of powdered sugar, or topped with fresh berries and whipped cream, this pound cake is sure to please.
Easy to make and versatile, this cake can be customized with different flavors and ingredients to suit your preferences. Whether you’re baking for a special occasion or simply want to treat yourself, this Old-Fashioned Sour Cream Pound Cake is a recipe worth keeping in your repertoire. Enjoy the timeless taste of this beloved cake and share it with family and friends!