Are you craving a moist, tender, and utterly delicious cake that doesn't require hours in the kitchen? Then look no further! This easy sour cream pound cake recipe is the perfect answer. It's surprisingly simple to make, yet delivers incredible flavor and texture – a guaranteed crowd-pleaser for any occasion, from casual weeknight desserts to elegant gatherings. Get ready to experience the magic of homemade baking with this foolproof recipe.
Ingredients:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup (240ml) sour cream
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar)
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 9x13 inch baking pan. This simple step ensures your cake releases easily and prevents sticking.
Combining Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are evenly combined to guarantee a consistent texture throughout your cake.
Creaming Butter and Sugar:
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, resulting in a lighter and airier cake. Use an electric mixer for best results.
Adding Wet Ingredients:
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract until just combined. Be careful not to overmix.
Combining Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, as this can lead to a tough cake. If using buttermilk, add it with the other wet ingredients.
Baking the Cake:
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on your oven, so keep an eye on it.
Cooling and Serving:
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set properly and prevents it from crumbling.
Tips for the Best Sour Cream Pound Cake:
- Room Temperature Ingredients: Using softened butter and room temperature eggs helps create a smoother batter and ensures even baking.
- Don't Overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Check for Doneness: Use a wooden skewer or toothpick to check if the cake is done. If it comes out clean, it's ready.
- Cooling Completely: Allow the cake to cool completely before frosting or serving to prevent it from crumbling or becoming soggy.
Variations:
- Lemon Sour Cream Pound Cake: Add the zest of one lemon to the batter for a bright citrusy flavor.
- Chocolate Sour Cream Pound Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients for a rich chocolate cake.
- Glazed Sour Cream Pound Cake: Top the cooled cake with a simple glaze made from powdered sugar and milk.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 18-20g Sugar: Approximately 30-35g
This easy sour cream pound cake recipe is a delightful addition to any baker's repertoire. The combination of moist texture and subtle tang makes it a truly satisfying treat. Enjoy!