A classic Southern dessert, Sour Cream Pound Cake is light and fluffy. It is one of the best pound cakes to be turned homemade. With moist and dense interior to slightly crispy crust, this old-fashioned yet very much popular cake recipe from scratch cake is a crowd pleaser. So, here’s how to make Sour Cream Pound Cake at home.
How to make a great Sour Cream Pound cake?
- The airier the cake batter, the more fluffy this pound cake turns out.
- Hence, do lengthy beating of the cake batter.
- Use the best butter available. You will see how drastically it improves the taste and texture of the cake.
- Also, make sure to cream the butter and sugar well before mixing it with rest of the ingredients.
- Do not forget to add sour cream – because it vouches for the softness.
- 1 cup real butter no substitutions
- 3 cups granulated sugar
- 6 large eggs room temperature
- 8 ounces sour cream room temperature
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
Preheat oven to 325 degrees F.
Coat a 10-inch bundt pan or tube pan with solid vegetables shortening and flour.
Cream butter and sugar until fluffy.
Add eggs one at a time beating each one in before adding the next.
Stir in sour cream.
Combine flour, salt, and baking powder in a small bowl then add to batter 1/2 cup at a time until combined.
Stir in vanilla.
Spoon batter into prepared pan.
Bake 325 degrees for 80 to 85 minutes. I always like to start testing at 75 minutes. Carefully insert a long wooden pick into center of cake. Cake is done when dry crumbs or no crumbs stick to the pick.
Allow cake to cool on a wire rack for 1 to 20 minutes before inverting on a tray to cool completely.