Perfect for breakfast, dessert, or a snack, this delicious Sour Cream Pound Cake recipe is moist and sweet, with a slight tang
Scrumptious Sour Cream Pound Cake
My last three bakes have been inside a loaf pan. I love baking in them because they’re so easy and versatile!
This sour cream pound cake has just the right level of sweetness to tanginess making it perfect for dessert, snack, and even breakfast. It all depends on how you plan on serving it.
Choose for a glaze, leave it plain, or just dust some powdered sugar on top. You can also top a slice with whipped cream and strawberries.
I like to have options 🙂
I love using sour cream in my bakes. It gives it a balanced acidic taste without being overbearing and also introduces an element of moisture which helps to create a delicious loaf.
The bake on this loaf is very important. If you overbake, it will be dry with a dusty crumb. To make sure the cake is baked, just insert a skewer in the middle during baking and if there are just a few crumbs attached the cake is ready.
For the vanilla, you can use pure vanilla extract, but if you want a richer flavor use vanilla paste. You can also sprinkle in some orange, lime, or lemon zest for an extra kick.
If you notice below, I am using cake flour instead of all purpose to achieve a finer crumb but if you don’t have it on hand, simply use plain flour.
After you master this easy recipe, there won’t be a need to get it in the store. Flavor and texture-wise it does not even come close.
When I was growing up, there was a homemade pound cake inside a cake plate on our kitchen island every week. Taking a slice after school has always been a keen memory and since I’ve been feeling nostalgic lately, I’ve been making these delicious bakes.
I hope you can make this delicious Sour Cream Pound Cake at home. If you do, please let me know how it comes out!
Sour Cream Pound Cake
Ingredients
- 1 cup Unsalted butter (2 sticks) room temperature
- 3/4 cup Sugar
- 1 tablespoon Vanilla extract or vanilla paste
- 4 Eggs
- 1/2 cup Sour Cream
- 2 cups Cake Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoons Salt
Instructions
- Preheat oven to 350 degrees F
- Grease a loaf pan with nonstick spray
- Using a mixer, cream the butter and sugar for 4-5 minutes on medium speed until creamy and fluffy. Clean the sides of the bowl with a spatula
- Add the eggs one at a time beating well after each addition
- Add the vanilla and mix
- In a bowl sift the flour, salt, and baking powder
- Alternate the sour cream and flour mixture into the mixer being careful not to overmix. Start and end with the flour
- Bake for 45-55 minutes or until a skewer inserted in the middle comes back clean
- Remove from oven let it cool in the pan for 10 minutes before unmolding and cooling completeltyon a rack
- Sprinkle some powdered sugar if you'd like
- Enjoy!!
Nutrition
You may also like:
Moist Lemon Loaf
Moist Pumpkin Bread
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