Are you craving a moist, tender cake that melts in your mouth? Look no further! This Sour Cream Pound Cake recipe, reminiscent of classic Southern baking, is the perfect answer. Forget dry, crumbly cakes – this recipe delivers a luxuriously rich and flavorful experience that's surprisingly easy to make. Whether you're a seasoned baker or just starting out in the kitchen, this recipe is a guaranteed crowd-pleaser, perfect for afternoon tea, birthday celebrations, or simply a comforting treat. It's one of those delicious dishes you'll want to make again and again. Get ready to experience the ultimate homemade pound cake!
Ingredients:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 cup (240ml) sour cream
- 2 teaspoons vanilla extract
Instructions:
Getting Started:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking.
Making the Batter:
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This combines the dry ingredients evenly, preventing pockets of leavening agents in your final cake.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, creating a lighter texture. Use an electric mixer for best results.
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Beat in the eggs one at a time, then stir in the vanilla extract. Mix well after each addition.
Combining and Baking:
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Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake.
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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.
Cooling and Serving:
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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 allows it to cool evenly.
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Once completely cool, dust with powdered sugar or serve with your favorite toppings like fresh berries, whipped cream, or a simple glaze.
Tips for the Best Sour Cream Pound Cake:
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for optimal mixing and a smooth batter.
- Don't Overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Check for Doneness: Use a toothpick or wooden skewer to check for doneness. A few moist crumbs are okay, but the skewer should come out relatively clean.
Variations:
- Lemon Pound Cake: Add the zest of one lemon to the batter for a zesty twist.
- Chocolate Pound Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients.
- Spiced Pound Cake: Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves to the dry ingredients.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 40-45g
- Protein: Approximately 4-5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This easy recipe is perfect for those busy weeknights when you crave a comforting, homemade meal without spending hours in the kitchen. Enjoy this quick dinner idea – your family will thank you! It's one of the best recipes for a simple yet satisfying dessert. Remember to share your baking adventures and tag us in your photos!