Welcome to my kitchen, where I’ll be sharing one of my all-time favorite cake recipes: the Old Fashioned Sour Cream Pound Cake. This classic dessert is a delightful combination of rich flavors, moist texture, and a tender crumb that will leave you craving for more. Whether it’s a special celebration or a simple afternoon tea, this pound cake is the perfect treat for every occasion. In this blog post, I’ll guide you through the step-by-step process of making this mouthwatering delight. So, let’s gather our ingredients, preheat the oven, and get ready to indulge in the goodness of this timeless recipe.
Who is this Recipe For?
This Old Fashioned Sour Cream Pound Cake is for anyone who appreciates the art of baking and loves a delicious, moist, and rich cake. If you’re a baking enthusiast looking to create a classic dessert with a touch of nostalgia, this recipe is perfect for you. It’s also a fantastic choice for gatherings, potlucks, and celebrations, as its delightful flavor will impress your guests and leave them wanting more. Whether you’re an experienced baker or just starting your baking journey, this recipe is straightforward and rewarding, making it suitable for all skill levels.
Why it’s Great
The Old Fashioned Sour Cream Pound Cake is called a “pound” cake because the traditional recipe used a pound each of butter, sugar, eggs, and flour. Over the years, variations have emerged, incorporating additional ingredients to enhance the cake’s flavor and texture. What makes this recipe truly exceptional is the use of sour cream, which adds moisture and a slight tang that balances out the sweetness. The combination of butter, vanilla, and lemon juice creates a symphony of flavors that dance on your taste buds with every bite.
Kitchen Equipment Needed
Before we dive into the recipe, let’s make sure we have all the necessary kitchen equipment:
- Electric Mixer: A stand mixer or hand mixer will come in handy to ensure smooth and even mixing of the ingredients.
- Sifter: To sift the dry ingredients, ensuring a lump-free batter and a velvety texture.
- Tube or Bundt Pan: You’ll need a 10-inch tube pan or bundt pan to bake this cake to perfection.
- Measuring Cups and Spoons: Accurate measurements are crucial in baking, so have your cups and spoons ready.
- Spatula: A rubber spatula is excellent for scraping down the sides of the bowl and folding in egg whites.
- Cooling Rack: Once the cake is baked, you’ll need a cooling rack to let it cool to perfection.
Tips and Shortcuts
- To save time, you can prepare the dry ingredients and separate the eggs while the butter and sugar cream together.
- Make sure all ingredients are at room temperature for smoother mixing and better cake texture.
- If you prefer a lemony twist, add a teaspoon of grated lemon zest to the batter.
Recipe Swaps and Variations
While the classic Old Fashioned Sour Cream Pound Cake is a timeless delight, you can always experiment with variations to suit your taste:
- Fruit-Infused: Add diced fresh berries or peaches to the batter for a burst of fruity flavor.
- Chocolate Indulgence: Mix in some chocolate chips or cocoa powder to create a chocolatey twist.
- Almond Delight: Replace the vanilla extract with almond extract for a nutty aroma and taste.
Food and Drink Pairings
This cake is a versatile dessert that pairs well with various accompaniments:
- Fresh Berries: Serve a slice with a handful of fresh strawberries, blueberries, or raspberries for a refreshing contrast.
- Whipped Cream: A dollop of freshly whipped cream complements the cake’s richness and adds a luscious touch.
- Coffee or Tea: Enjoy the cake with a warm cup of coffee or a soothing cup of tea for the ultimate afternoon treat.
If you have any leftovers (which is rare because this cake is so scrumptious!), store them properly to maintain freshness. Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week or freeze it for up to three months. When ready to enjoy, bring the cake to room temperature or warm it slightly in the oven for a few minutes.
Q: Can I use a different type of pan for this pound cake?
A: While the tube or bundt pan is the traditional choice, you can use other cake pans. Just make sure to adjust the baking time accordingly.
Q: Can I substitute sour cream with yogurt?
A: Yes, you can use plain yogurt as a substitute for sour cream if you prefer a tangy twist.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake stays moist and delicious when made a day in advance.
- 3 cups sugar
- 1 cup butter
- 6 eggs, separated
- 2 teaspoons vanilla
- 1 tablespoon fresh lemon juice
- 1 cup sour cream
- 3 cups all-purpose flour, sifted before measuring
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Preheat your oven to 300°F (150°C) and grease and flour your tube or bundt pan.
In a large mixing bowl, cream together the sugar and butter until light and fluffy.
Add the egg yolks one at a time, beating well after each addition. Then, blend in the vanilla, lemon juice, and sour cream until the mixture is well combined.
In a separate bowl, sift the flour, baking soda, and salt together.
Gradually add the sifted dry ingredients to the batter, beating well until everything is fully incorporated.
In another bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the cake batter, ensuring not to deflate the mixture.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake the cake in the preheated oven for about 1-1/2 hours or until a toothpick inserted into the center comes out clean.
Once done, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.