Classic Sour Cream Pound Cake Recipe

This classic sour cream pound cake recipe is firm and dense but still very moist. Perfect for carving or just serving with whipped cream and fresh fruits!

This CLASSIC sour cream pound cake recipe is probably one of the most vintage cake recipes that I have ever come across.

I have seen TWO types of pound cakes- with sour cream and without sour cream.

classic sour cream pound cake recipe 04

They both taste GREAT but I think the one with sour cream is more moist and soft!

You can check out my non-sour cream version from my early blogging days… Just pardon the horrible pictures! lol.

The key to making the best pound cake is to CREAM the heck out of your butter and sugar.

That incorporates teeny tiny air pockets into the batter.

MY OTHER RECIPES

A GOOD pound cake is dense and firm but still moist with a light brown buttery and sugary crust.

Top it off with some fluffy buttercream icing/ whipped cream , fresh strawberries and a Nutella syrup drizzle and it’s a HEAVENLY dessert that you can serve at any occasion!

Just keep that drizzle going…

Mmmmmmmmmmmmmmm!

classic sour cream pound cake recipe 9In case you haven’t made a pound cake before, here are a few things you should know…

  • There is no baking powder in pound cakes, only a little bit of baking soda.
  • The baking time is much longer than most of your other cake recipes…It takes an hour to an hour and a half to be fully done but it’s totally worth it!
  • This classic sour cream pound cake is also perfect for carving and making those cool 3D shaped cake designs!

For this classic sour cream pound cake recipe, you will need the following ingredients:

3 cups flour
1 cup full fat sour cream
1 cup unsalted butter
3 cups granulated sugar
6 large eggs
1/2 tsp baking soda
1 tbsp vanilla extract
1/4 tsp almond extract
1 cup fresh strawberries
1 cup fresh strawberries (washed and sliced)
Buttercream icing
Nutella syrup

Notes:

– All the ingredients MUST be at room temperature!
– You must cream the butter and sugar for 7-10 minutes or until the mixture is so pale that it’s “whitish” in color.
– Yes, that is the correct baking time. Pound cakes generally bake for 1 hour or a little more than that.
– Yes, that is the correct temperature. Pound cakes generally bake more evenly at 325 degrees than 350 degrees.

And here are the steps:

Step 1:
Add butter and sugar in a mixing bowl and cream for 7-10 minutes until the mixture is so pale that it’s “whitish” in color.

Step 2:
Add eggs, one at a time, while mixing.

Step 3:
Add sour cream and extracts and mix until just combined.

Step 4:
Combine the flour and baking soda in a separate bowl and dump this dry mixture into the wet mixture.
Mix until just combined.
Don’t over-mix or else you will end up with a flat and tough cake!

Step 5:
Pour this batter in a greased/floured loaf pan (Dimensions: 10 x 5).

Step 6:
Bake at 325 degrees for 1 hour and 25 minutes or until an inserted toothpick comes out clean.

Step 7:
Once the cake has cooled down, frost the top with whipped cream or buttercream icing.
Add some fresh strawberries and drizzle Nutella syrup over the whole cake.

And you are done!

classic sour cream pound cake recipe 10

Classic Sour Cream Pound Cake Recipe
Author: 
Recipe type: Dessert
 
This classic sour cream pound cake recipe is firm and dense but still very moist. Perfect for carving or just serving with whipped cream and fresh fruits!
Ingredients
  • 3 cups flour
  • 1 cup full fat sour cream
  • 1 cup unsalted butter
  • 3 cups granulated sugar
  • 6 large eggs
  • ½ tsp baking soda
  • 1 tbsp vanilla extract
  • ¼ tsp almond extract
  • 1 cup fresh strawberries
  • 1 cup fresh strawberries (washed and sliced)
  • Buttercream icing
  • Nutella syrup
Instructions
  1. Add butter and sugar in a mixing bowl and cream for 7-10 minutes until the mixture is so pale that it's "whitish" in color.
  2. Add eggs, one at a time, while mixing.
  3. Add sour cream and extracts and mix until just combined.
  4. Combine the flour and baking soda in a separate bowl and dump this dry mixture into the wet mixture. Mix until just combined. Don't over-mix or else you will end up with a flat and tough cake!
  5. Pour this batter in a greased/floured loaf pan (Dimensions: 10 x 5).
  6. Bake at 325 degrees for 1 hour and 25 minutes or until an inserted toothpick comes out clean.
  7. Once the cake has cooled down, frost the top with whipped cream or buttercream icing. Add some fresh strawberries and drizzle Nutella syrup over the whole cake.
  8. And you are done!
Notes
- All the ingredients MUST be at room temperature!
- You must cream the butter and sugar for 7-10 minutes or until the mixture is so pale that it's "whitish" in color.
- Yes, that is the correct baking time. Pound cakes generally bake for 1 hour or a little more than that.
- Yes, that is the correct temperature. Pound cakes generally bake more evenly at 325 degrees than 350 degrees.

Well, that’s all for today.

If you liked this post, you may like some of these other cake recipes too…

Mango cake

Ginger ale cake

Avocado marble cake

Until next time, tata my lovelies!

2 Comments

  1. emma

    October 16, 2016 at 3:29 am

    Hi I was just wondering if you mean plain flour or self raising flour? Thanks 🙂

    1. Abeer Rizvi

      October 16, 2016 at 11:06 pm

      Hi Emma, I always use plain all-purpose flour in my cakes and cupcakes. The only time I have ever used self-rising flour is in making pizza dough 😉

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