Oh my goodness, let me tell you about the joy of baking an *old fashioned sour cream pound cake*! There’s just something so comforting about this classic dessert that takes me right back to my grandma’s kitchen. The rich, buttery aroma fills the air, and you can’t help but feel a wave of happiness wash over you. It’s incredibly moist, with a dense yet tender crumb that melts in your mouth. I love how simple it is to make—just a few staple ingredients come together to create something truly special. Trust me, once you try a slice, you’ll be hooked! Perfect for gatherings or just a cozy night in, this cake is sure to become a favorite in your home too.
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 1/2 cups all-purpose flour: Be sure to spoon it into your measuring cup and level it off for accuracy!
- 1/2 teaspoon baking powder: This will help give the cake that lovely rise.
- 1/2 teaspoon baking soda: Essential for that perfect texture; don’t skip it!
- 1/2 teaspoon salt: Just a pinch to enhance all those delicious flavors.
- 1 cup unsalted butter, softened: Let it sit at room temperature for easy creaming. Trust me, it makes a difference!
- 2 cups granulated sugar: Sweetness is key to this cake’s rich flavor!
- 4 large eggs: Room temperature eggs mix in better, so take them out ahead of time.
- 1 cup sour cream: The secret to that incredible moistness—don’t leave it out!
- 2 teaspoons vanilla extract: For that warm, comforting aroma and flavor that brings everything together.
How to Prepare Old Fashioned Sour Cream Pound Cake
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). This step is crucial because it ensures your cake bakes evenly and rises beautifully. I promise you, the smell of your cake as it bakes will be worth the wait!
Prepare the Bundt Pan
Next, grab your 10-inch bundt pan and give it a good greasing. I like to use unsalted butter for this, then sprinkle a little flour inside, shaking off any excess. This little trick makes it so much easier to turn out your cake later without any sticky mess. You want it to come out perfectly, right?
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This step not only combines the dry ingredients but also helps to aerate the flour, giving your cake that lovely light texture. You want everything evenly distributed, so whisk it good!
Cream Butter and Sugar
Now, in another bowl, it’s time to cream that softened butter and sugar together. Use a hand mixer or stand mixer and beat until it’s light and fluffy—about 3-5 minutes. This step is where all the magic happens, as the air you incorporate will help your cake rise beautifully. Just imagine how delicious it’s going to taste!
Add Eggs, Sour Cream, and Vanilla
Next, add the eggs one at a time, making sure to beat well after each addition. Then, mix in the sour cream and vanilla extract until everything is well combined. The sour cream is what gives this cake its signature moistness, so don’t skimp on it!
Mix in Dry Ingredients
Now, gradually add your flour mixture to the wet ingredients. Gently mix until just combined; be careful not to overmix! We want that tender crumb to shine, so stop as soon as you see no dry flour.
Bake the Cake
Pour your delicious batter into the prepared bundt pan, spreading it out evenly. Now, pop it into the oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The anticipation is real!
Cool and Serve
Once it’s baked to perfection, let it cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely. I always find it hard to resist stealing a slice while it’s still warm, but trust me, letting it cool completely will make for better slicing! Enjoy every bite!
Nutritional Information
When you indulge in a slice of this *old fashioned sour cream pound cake*, it’s good to know what you’re savoring! Here’s a rough estimate of the nutritional values per slice:
- Calories: 350
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 150mg
- Carbohydrates: 42g
- Fiber: 1g
- Sugar: 20g
- Protein: 4g
Keep in mind, these values can vary based on specific ingredient brands and portion sizes. It’s all about enjoying this delightful treat in moderation, right? Happy baking!
Why You’ll Love This Recipe
- Rich Flavor: The combination of butter, sugar, and sour cream creates a decadent taste that’s simply irresistible.
- Moist Texture: Thanks to the sour cream, this pound cake is incredibly moist and tender, making each bite feel like a hug!
- Easy Preparation: With straightforward steps and common ingredients, this recipe is perfect for bakers of all skill levels.
- Great for Gatherings: This cake makes a stunning centerpiece for any occasion, whether it’s a family gathering or a casual get-together with friends.
- Versatile: Enjoy it plain, or dress it up with fresh fruit, whipped cream, or a simple dusting of powdered sugar for a little extra flair.
Tips for Success
Alright, let’s make sure your *old fashioned sour cream pound cake* turns out perfectly every time! Here are my top tips:
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before you start. This helps everything mix together smoothly and creates a fluffier cake.
- Don’t Overmix: When you combine the dry ingredients with the wet, mix just until there are no dry spots. Overmixing can lead to a dense cake, and we want that lovely tender crumb!
- Use a Toothpick Test: To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready! If it’s wet, give it a few more minutes.
- Be Patient While Cooling: Allow your cake to cool in the pan for 10 minutes before turning it out. This helps it set up nicely and prevents breakage.
- Experiment with Flavors: Feel free to add your twist! A teaspoon of lemon zest or almond extract can elevate the flavor profile and make it uniquely yours.
- Store Properly: Keep any leftovers in an airtight container at room temperature for up to 5 days. If you need to store it longer, freezing is a great option!
With these tips in your back pocket, you’re all set to bake a cake that will wow your family and friends. Happy baking!
Variations
Feeling adventurous? There are so many delightful ways to put your own spin on this *old fashioned sour cream pound cake*! Here are a few of my favorite variations to try:
- Citrus Zest: Add the zest of one lemon or orange to the batter for a bright and refreshing twist. It adds a lovely zing that pairs beautifully with the rich cake!
- Almond Extract: Swap out some of the vanilla extract for almond extract for a nutty, aromatic flavor that’s simply divine.
- Chocolate Chip Delight: Fold in a cup of chocolate chips to the batter before baking for a decadent chocolate twist. Who can resist chocolate, right?
- Spice it Up: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, cozy spice flavor that’s perfect for fall gatherings.
- Nuts Galore: Mix in some chopped walnuts or pecans for a bit of crunch and texture. They add a nice contrast to the softness of the cake.
- Fruit Fusion: Incorporate fresh berries or diced peaches into the batter for a fruity surprise. Just be mindful of the moisture they add; you might want to adjust the sour cream slightly.
These variations not only keep things interesting but also let you personalize your cake to fit any occasion. So, go ahead and get creative—your taste buds will thank you!
Storage & Reheating Instructions
Once you’ve enjoyed your *old fashioned sour cream pound cake*, you might find yourself with some delicious leftovers (if there are any, that is!). To keep your cake fresh and tasty, store it in an airtight container at room temperature for up to 5 days. This helps maintain its moist texture and flavor, so you can savor every slice!
If you want to keep it longer, you can absolutely freeze it! Just wrap the cake tightly in plastic wrap, then place it in a freezer-safe bag or container. It can stay good in the freezer for up to 3 months. When you’re ready to enjoy it again, simply take it out and let it thaw in the refrigerator overnight. This slow thawing helps prevent it from becoming soggy.
Now, if you prefer your cake warmed up, you can pop individual slices in the microwave for about 10-15 seconds. Just be careful not to overdo it, or you might end up with a dry piece instead of that lovely moist texture we all adore. Alternatively, you can warm slices in the oven, wrapped in foil at 300°F (150°C) for about 10 minutes. This method is especially nice if you want to serve it with a scoop of ice cream or some fresh fruit. Enjoy every bite!
Z nadrukami
Old Fashioned Sour Cream Pound Cake: 7 Tips for Perfection
- Całkowity Czas: 90 minutes
- Ustępować: 12 servings 1x
- Dieta: Wegańskie
Opis
A classic old fashioned sour cream pound cake that is rich and moist.
Składniki
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
Instrukcje
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream and vanilla extract.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Uwagi
- Store in an airtight container for up to 5 days.
- This cake can be frozen for up to 3 months.
- Enjoy with fresh fruit or a dusting of powdered sugar.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 70 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 20g
- Sód: 150mg
- Kwasy: 18g
- Nasycony tłuszcz: 11g
- Tłuszcze Nienasycone: 7g
- Tłuszcze trans: 0g
- Węglowodany: 42g
- Włókno: 1g
- Białko: 4g
- Cholesterol: 70mg
Słowa kluczowe: old fashioned sour cream pound cake
