Are you craving a moist, tender cake that's bursting with buttery goodness? Look no further! This old-fashioned sour cream pound cake recipe is the answer to your baking desires. It's incredibly easy to make, requires minimal ingredients, and delivers a classic flavor that's sure to become a family favorite. Forget complicated recipes and boxed mixes; this homemade treat is the epitome of simple deliciousness, perfect for any occasion, from casual weeknight dinners to elegant gatherings.
Ingredients: A Simple Symphony of Flavors
This recipe uses readily available ingredients, making it perfect for even the busiest weeknights.
- 2 cups (2 sticks) unsalted butter, softened
- 3 ½ cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions: Baking Bliss Step-by-Step
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Preheat & Prep: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a 9x13 inch baking pan. This step ensures your cake releases easily and prevents sticking.
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Cream Together: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a light and airy cake. Use an electric mixer for best results; it will save you time and effort.
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Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated evenly.
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Incorporate Wet Ingredients: Stir in the sour cream and vanilla extract until just combined. Don't overmix at this stage.
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Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, avoid overmixing; it can lead to a tough cake.
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Bake: 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.
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Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and ensures even cooling.
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Serve & Enjoy: Once completely cool, dust with powdered sugar or serve with your favorite topping, like fresh berries and whipped cream.
Tips & Tricks for Cake Perfection
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for optimal creaming.
- Don't Overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just combined.
- Check for Doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out clean, the cake is ready.
- Cooling is Key: Allow the cake to cool completely before frosting or serving to prevent the frosting from melting.
Variations: Adding Your Personal Touch
- Lemon Pound Cake: Add the zest of one lemon to the batter for a refreshing twist.
- Chocolate Pound Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients.
- Spice Cake: Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves to the dry ingredients.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Protein: Approximately 4-5g Carbohydrates: Approximately 40-45g
This old-fashioned sour cream pound cake is a delightful treat that’s perfect for any occasion. Enjoy this easy recipe and share the deliciousness with your loved ones! Remember to adjust baking time depending on your oven and pan size. Happy baking!