Embrace the charm of yesteryear with this Old-Fashioned Sour Cream Pound Cake. This versatile and easy-to-bake recipe is a testament to the timeless popularity of classic desserts. With just a few basic pantry ingredients and 90 minutes of baking time, create this super moist and delightfully delicious cake.
This old classic cake is a crowd pleaser with a crispy brown crust outside, and moist, creamy and a smooth crumb inside! Just like this amazing Southern Pecan Praline Cake, Lemon Yogurt Cake and my all time hit Pecan Upside Down Cake.
Table of Contents
Why You'll Love This Recipe
- Following a simple method this retro pound cake with only a few basic pantry staples.
- The luxurious moistness and velvety crumb texture of the cake will just melt in your mouth.
- The delicate sweetness of this cake is perfectly balanced by a zesty hint of lemon icing making it a delightful and refreshing treat for any occasion.
Origin of Pound Cakes
This Old-fashioned pound cake will take you back in time reminding you of a classic British dessert (pound cake) dating back to the 18th century.
Originally crafted as a delicious sweet treat to satisfy large families, the pound cake was named for its equal quantities of flour, sugar, butter, and eggs (each a pound!).
Over time, the recipe evolved, adapting to smaller households and incorporating leavening agents like baking powder and baking soda for a lighter texture.
Now, pound cakes have a wide range of variations, from classic vanilla to decadent chocolate to creamcheese, and can even be enjoyed in convenient mug cake formats as well.
Sour Cream - A Powerhouse of Fat & Acid
Sour cream is essentially cream thickened using lactic acid bacteria. It contributes moisture to baked goods, resulting in a tender, velvety texture and a fine crumb.
- Fat: Sour cream has a higher fat content compared to other dairy products. While one cup of buttermilk and whole milk contains 8 grams of fat, one cup of sour cream has 45 grams. These fats help provide structure and moisture to baked goods.
- Acid: The acidity of the sour cream affects chemical reactions during baking, especially when combined with leavening agents like baking soda. This process tenderizes gluten strands in the cake, resulting in a finer, more tender crumb and aiding in the cake's rise.
- Flavor: Sour cream adds a tangy flavor to baked goods.
Ingredients for Old Fashioned Sour Cream Pound Cake
- All-purpose flour gives structure to this bake.
- Eggs (separated): use large eggs at room temperature. The eggs are used separately in this old fashioned pound cake. The yolks are creamed with butter and sugar. The egg whites are beaten separately until stiff peaks are formed and then folded in the batter in the end.
- Sour cream: hero ingredient of this cake. It adds fats and acid to the cake.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- For this classic pound cake, substitute sour cream with Yogurt (full fat) or Greek yogurt.
- Want a crunchy bite? Add 1 cup of chopped nuts such as pecans or walnuts to the batter.
- For an extra chocolatey indulgence, pour a luscious decadent chocolate ganache over the cooled cake.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Old Fashioned Sour Cream Pound Cake
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
1. Whisk together all-purpose flour, baking soda and salt. Set aside.
2. Cream together the butter and sugar for 5 – 7 minutes until is the creamy and airy.
3. Add egg yolks one by one to the butter and sugar mixture. Add vanilla extract and sour cream to the batter.
4. Beat the egg whites in a clean separate bowl.
5. Beat the egg whites until soft peaks are formed.
6. Fold the egg whites into the cake batter until just combined.
7. Do not over-mix the batter.
8. Pour the batter in the greased Bundt pan.
9. Bake the cake at 325 F for about 75 – 90 minutes. Check if the tooth pick inserted in the center comes out clean of the cake.
10. Once the cake has cooled prepare and pour the lemon glaze.
Serving Suggestions
- Berries pair so well with this delicate cake. Serve the cake pieces with strawberries, blackberries or blueberries.
- Whipped cream or Ice-cream are the perfect choice to enjoy this sour cream cake with. Add a generous dollop of whipped cream on each slice or top it off with a big scoop of ice cream.
- You may also add chocolate shavings, chopped nuts, or fresh fruit to your whipped cream or ice cream for an extra flavor and textural dimension.
Expert Tips
- To avoid over-baking, remove the cake from the oven as soon as it's done. Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
- Avoid Gluten development as over-mixing activates the gluten strands in the flour, leading to a tough and dense crumb. Imagine tiny, elastic bands tightening up, squeezing out the air and moisture that make your cake so delightful.
- To ensure easy release from deep Bundt cake pans, grease them with baking spray just before putting the cake in the oven. Avoid greasing the pan beforehand, as this may cause the spray to collect in the bottom of the pan. You may also grease the pan using the old method of applying oil and flour to the pan.
Recipe FAQs
The cake is baked at 325°F because pound cakes, with their heavier and denser crumb, require longer baking times to cook thoroughly. This particular cake will typically take anywhere from 70 to 90 minutes to bake at 325°F.
Over time, the various flavors and aromas in the cake meld together, resulting in a deeper and more complex flavor profile. Imagine the symphony of ingredients coming together overnight to create a richer and more nuanced taste experience. That's why it tastes even better the next day.
This cake bakes well in a 12-inch Bundt cake pan, or you may also use two 9 x 5 inch loaf pans, a 9 x 13 inch pan, or a 12-cup tube pan. Be mindful of the varying baking times for each pan size, and check the cake around 40-45 minutes.
How to Store
Room Temperature
Store this pound cake in an airtight container on the counter for up to 2 days.
Refrigerator
You can keep this cake fresh in the fridge for up to a week. Place the cake pieces in an airtight jar and refrigerate.
Freezing Instructions
To freeze the baked old-fashioned sour cream cake for up to 3 months, omit the lemon glaze. Cut the cake into pieces and wrap each piece in plastic wrap, followed by a layer of foil. Freeze the individual pieces and then stash them placing them in a plastic bag for storage.
When ready to serve, remove the cake pieces from the freezer and thaw them in the fridge overnight. Warm the pieces in the microwave for about 30-40 seconds before serving.
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Related Pound Cake Recipes
Recipe
Old Fashioned Sour Cream Pound Cake
Ingredients
Sour Cream Pound Cake
- 3 cup all-purpose flour (360 g)
- 3 cup castor sugar (600 g)
- 1 cup unsalted butter (227 g) room temperature
- 6 eggs (separated) room temperature
- 1 teaspoon vanilla extract (5 ml)
- 1 cup sour cream (8 oz/240 g)
- ¼ teaspoon baking soda (1.25 g)
- ¼ teaspoon salt
Lemon Glaze (Optional)
- 1 cup icing sugar (115 g/4 oz)
- 2 tablespoon lemon juice (30 ml) fresh
Instructions
Sour Cream Pound Cake
- Preheat the oven at 325 F.
- Sift together the all-purpose flour, baking soda and salt in a bowl. Whisk together and set aside.
- In a bowl of the stand mixer, beat the butter until it turns pale in color.
- Add sugar and beat for 4 - 5 minutes at medium speed until creamy and fluffy. Scrap the sides and beat again.
- Add in the vanilla extract and egg yolks, one by one, and mix until well incorporated.
- Pour in the sour cream and mix until incorporated.
- Add in the dry ingredients and fold until just mixed.
- Take a clean bowl and beat the egg whites until stiff peaks form.
- Fold in the egg whites to the batter.
- Spray the bundt pan with baking spray and pour in the batter. Place the bundt pan in the middle rack of the oven.
- Check at 80 minutes with a wooden skewer inserted in the cake comes out clean.
- Cool the cake for 30 minutes before taking it out. Place it on the wire rack and pour the lemon glaze.
Lemon Glaze (Optional)
- Sift the icing sugar in a bowl and add lemon juice to it until a smooth consistency glaze.
Notes
- To avoid over-baking, remove the cake from the oven as soon as it's done. Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
- Avoid Gluten development as over-mixing activates the gluten strands in the flour, leading to a tough and dense crumb. Imagine tiny, elastic bands tightening up, squeezing out the air and moisture that make your cake so delightful.
- To ensure easy release from deep Bundt cake pans, grease them with baking spray just before putting the cake in the oven. Avoid greasing the pan beforehand, as this may cause the spray to collect in the bottom of the pan. You may also grease the pan using the old method of applying oil and flour to the pan.