Indulge in the timeless charm of our Old Fashioned Sour Cream Pound Cake. This classic dessert features a rich, buttery flavor and a melt-in-your-mouth texture, making it an irresistible treat for any occasion. With a golden, crusty top and a moist, tender crumb, this cake is sure to become a favorite in your household.
In our home, this Old Fashioned Sour Cream Pound Cake is a cherished family recipe. My husband and kids absolutely adore it, and it’s become a staple at our family gatherings. I remember the first time I baked this cake for my husband’s birthday – the aroma filled the house, and the moment he took his first bite, his eyes lit up with delight. Since then, this cake has held a special place in our hearts, bringing joy and sweet memories to every celebration.
Why This Old Fashioned Sour Cream Pound Cake?
Unique Characteristics and Flavor
Our Old Fashioned Sour Cream Pound Cake stands out for its classic preparation and unbeatable taste.
- Rich and Buttery: The combination of butter and sour cream creates a wonderfully rich and moist texture.
- Light and Fluffy: Beaten egg whites give the cake a light and airy quality.
- Golden Crust: The unique folding technique ensures a beautiful crusty top.
- Simple Ingredients: Made with everyday pantry staples, this cake is both easy and delicious.
Ingredients:
- 225 g (1 cup) unsalted butter, softened
- 600 g (3 cups) granulated sugar
- 6 large eggs, yolks and whites separated
- 330 g (3 cups) cake flour
- 240 g (1 cup) whole sour cream
- 1/4 teaspoon baking soda
- Pinch of salt
- 1 teaspoon pure vanilla extract
Directions:
- Preheat the oven to 300°F (150°C). Grease and flour a bundt cake pan.
- In a stand mixer or with a hand mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy. Add the egg yolks and vanilla extract, continuing to mix until well combined.
- In a separate bowl, whisk together the cake flour, salt, and baking soda. Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined. Stir in the sour cream.
- In another bowl, beat the egg whites to stiff peaks. Carefully fold the beaten egg whites into the batter using a large rubber spatula, making sure not to overmix to preserve the airiness.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 1 1/2 hours, or until a skewer inserted into the cake comes out clean. If needed, continue baking until fully cooked.
- Remove the cake from the oven and let it cool in the pan for 15 minutes before inverting it onto a cooling rack. Once cooled, transfer to a cake stand or plate.
Notes:
- Substitutions: You can use plain yogurt instead of sour cream if needed, but the texture may vary slightly.
- Baking Tips: Ensure the egg whites are beaten to stiff peaks for the best texture. Do not overmix when folding them into the batter.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
