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**Best Old-Fashioned Sour Cream Pound Cake: A Timeless Delight for Every Occasion** 🍰
If you’re looking for a cake that’s as comforting as it is delicious, look no further than the **Best Old-Fashioned Sour Cream Pound Cake**. This classic cake recipe has been passed down through generations for a reason: it’s moist, rich, and incredibly flavorful, with a delicate crumb that melts in your mouth. Whether served with a dollop of whipped cream, a dusting of powdered sugar, or simply enjoyed on its own, this pound cake is sure to impress at any gathering.
What makes **sour cream pound cake** so special is its versatility. It’s perfect for birthdays, holidays, or just a casual afternoon treat with a cup of tea or coffee. Plus, the combination of **buttery richness** and **tangy sour cream** ensures this cake will have a depth of flavor that sets it apart from other cakes. Let’s dive into why this cake has stood the test of time and how you can recreate it in your kitchen!
### **Why You’ll Love This Sour Cream Pound Cake**
1. **Moist and Tender**: The secret ingredient here is **sour cream**. It provides extra moisture and a slight tang that balances out the sweetness of the cake. The result is a cake that’s soft, tender, and melts in your mouth with each bite.
2. **Simple Ingredients**: This cake uses basic pantry staples like **butter**, **sugar**, **flour**, and **eggs**—nothing fancy, yet the end result is anything but ordinary. It’s a perfect recipe for when you want to bake something special without going overboard.
3. **Perfect Texture**: Pound cakes are known for their dense yet soft texture, and this one is no exception. The richness of the **butter** and **sour cream** helps create a cake that’s sturdy enough for layering or serving with a variety of toppings, but still light enough to enjoy on its own.
4. **Easy to Make**: While this cake may seem like a dessert fit for a fancy occasion, it’s actually very straightforward to make. With just a few mixing steps and a bit of time in the oven, you’ll have a cake that tastes like it came straight from a bakery.
5. **Versatile**: This pound cake can be enjoyed on its own or paired with fresh fruit, whipped cream, or a drizzle of chocolate sauce. It’s also a fantastic base for a **layered cake** or a **trifle** if you’re feeling a little more adventurous in the kitchen!
### **Ingredients for the Best Old-Fashioned Sour Cream Pound Cake**
– 1 cup **unsalted butter**, softened
– 3 cups **all-purpose flour**
– 1 1/2 cups **granulated sugar**
– 1 cup **sour cream**
– 5 **large eggs**, room temperature
– 1 teaspoon **vanilla extract**
– 1/2 teaspoon **baking powder**
– 1/2 teaspoon **baking soda**
– 1/4 teaspoon **salt**
### **How to Make the Best Old-Fashioned Sour Cream Pound Cake**
#### **Step 1: Preheat and Prep the Pan**
Preheat your oven to **325°F (163°C)**. Grease and flour a **10-inch bundt pan** or tube pan. You can also line the pan with parchment paper for an extra non-stick guarantee.
#### **Step 2: Cream the Butter and Sugar**
In a large mixing bowl, **cream together the softened butter** and **sugar** using an electric mixer or stand mixer on medium speed. Beat until the mixture is light and fluffy, about **3-5 minutes**. This is a crucial step for creating a smooth and airy texture in your cake.
#### **Step 3: Add the Eggs and Vanilla**
Add the **eggs**, one at a time, beating well after each addition. Add the **vanilla extract** and mix until the batter is smooth and well combined.
#### **Step 4: Mix the Dry Ingredients**
In a separate bowl, whisk together the **flour**, **baking powder**, **baking soda**, and **salt**. This will ensure that the dry ingredients are evenly distributed before adding them to the wet ingredients.
#### **Step 5: Combine Wet and Dry Ingredients**
Alternately add the dry ingredients and the **sour cream** to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed to avoid over-mixing, just until everything is combined. Over-mixing can lead to a denser cake, so keep the mixing gentle.
#### **Step 6: Bake**
Pour the batter into your prepared bundt pan and spread it out evenly. Place it in the oven and bake for **60-70 minutes**, or until a toothpick inserted into the center comes out clean. If you’re using a tube pan, it may take slightly less or more time, so keep an eye on it!
#### **Step 7: Cool and Serve**
Allow the cake to cool in the pan for about **15 minutes**, then remove it from the pan and let it cool completely on a wire rack. Once fully cooled, you can dust the top with **powdered sugar** or drizzle with a simple **glaze** or **whipped cream** for added sweetness.
### **Toppings and Variations**
– **Fruit Topping**: Serve the cake with fresh berries like **strawberries**, **blueberries**, or **raspberries**. A drizzle of fresh cream or a scoop of vanilla ice cream pairs beautifully with the soft, rich texture of the cake.
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