Old-Fashioned Sour Cream Pound Cake

A moist and buttery Old-Fashioned Sour Cream Pound Cake is a classic Southern dessert, made with simple pantry staples, perfect for breakfast with coffee, as a snack or served as a dessert with whipped cream and fresh berries. If you have tried this southern sour cream pound cake recipe, you will surely love it.

This recipe reminds me of my grandma’s sour cream pound cake which when I taste it takes me back to my childhood holiday memories😋

Old-Fashioned Sour Cream Pound Cake Recipe ingredients:

So let’s take a look at the most important ingredients that you will need to make the best sour cream cake.

Butter: For the best flavor, I recommend using real butter, and unsalted butter specifically as it gives you more control over the salt content

Salt: a pinch enough to balance the sweetness of the sour cream cake.

Sugar: In order to add sweetness to the cake, use granulated sugar or cane sugar.

Eggs: In order to make this cake you need six large eggs. And what you should do is to remove the eggs before using them and let them come to room temperature.

Baking Powder: It is considered to be very essential for any sour cream recipe, especially for cakes. These leavening agents are activated by the sour cream to make the cake rise well.

All-Purpose Flour: To achieve a dense texture in our sour cream cake, this is the best flour to use. I highly don’t suggest substituting it for cake flour as it will only mess up the texture, and it won’t be as thick.

Sour Cream: This special ingredient makes this cake very moist with a light touch.

Vanilla Extract: Use pure, high-quality vanilla extract for the best flavor.

How To Make Old-Fashioned Sour Cream Pound Cake?

Combine in a large bowl, flour, salt, and baking powder.

Mix In a blender, sugar and butter until creamy.

Take the mixture and add eggs and vanilla to it.

Then slowly mix the flour and sour cream until well combined.

Use a spoon to scrape the sides of the bowl, then mix everything together.

Pour all the mixture into the pan and bake.

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Recipe Tips:

Here are some tips to help your sour cream cake last longer:

• Let the cake cool completely before wrapping it: If the cake is still warm, moisture from the heat will be trapped inside, which can cause the cake to become soggy.
• Use airtight containers or resealable freezer bags: These will help keep your cake fresh by protecting it from air and moisture.
• Store the cake in the refrigerator: To prolong the freshness of the cake, store it in the refrigerator as it slows down the growth of bacteria and mold.
• Avoid storing the cake in a damp place:
• Excess moisture can lead to the cake becoming soggy and spoil more quickly.
• Take the cake out of the fridge a few hours before serving: This will allow the cake to reach room temperature, which helps enhance the flavor and texture of the cake.

It is also important to keep in mind that if the cake begins to show signs of mold or spoilage, it should be discarded.

Recipe Variations

The versatility of this cake makes it a great option for any occasion. Here are some variations you can try with this cake:

Chocolate Ganache:  If you love chocolate, try drizzling chocolate ganache over the cake to give it a rich and decadent flavor.

Berries: Try pairing the cake with your favorite berries. I personally enjoy strawberries, blackberries, and blueberries with this pound cake.

Dollop Of Whipped Cream: This cake is perfectly complemented by a dollop of whipped cream.

Ice-Cream: If you’re an ice cream fan like me, you can add a scoop of ice cream to the cake to enhance the flavor.

You can find the step-by-step instructions for Old-Fashioned Sour Cream Pound Cake pictures in the recipe card below

Questions and answers about the recipe

What Do I Serve With Old-Fashioned Sour Cream Pound Cake?

old fashioned pound cake with sour cream can be served with a variety of accompaniments, including fresh fruit, ice cream, whipped cream, or a fruit sauce. Also it can be served with a cup of tea or coffee, or with your favorite toppings.

What Is The Important Secret To Get A Good Pound Cake?

A good pound cake is typically characterized by its dense, yet moist and tender texture. The key to achieving this texture is to use equal parts of butter, sugar, eggs, and flour, which gives it its name. Additionally, a good old-fashioned pound cake with sour cream should have a rich buttery flavor and a golden brown crust.

To achieve a good texture and rise, it is important to cream the butter and sugar together properly, add the eggs one at a time, and fold in the flour in stages. Over-mixing the batter should be avoided, as well as baking the cake at the appropriate temperature and time.

How To Store Old-Fashioned Sour Cream Pound Cake?

To store a sour cream cake, ensure it has cooled fully. Then, cover it securely with plastic wrap or aluminum foil to shield it from air and humidity. It will last for up to 5 days when stored at room temperature if put in a sealed container or resealable freezer bag. If you want to extend its shelf life, you can store it in the refrigerator where it will last up to a week. Be sure to take it out of the fridge a few hours before you plan to serve it, so it can come to room temperature. This will certainly assist in improving the taste and consistency of the cake.

Have a look at our other cakes recipes, how about Banana Pudding Cake or Carrot Cake Cheesecake  or Arizona Sunshine Lemon Pie

How Long Does Sour Cream Pound Cake Last?

To extend the freshness of your sour cream cake, store it in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week. If you want to extend the shelf life of your sour cream pound cake, you can store it in the refrigerator. Take out the cake, wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or resealable freezer bag before storing it in the refrigerator.

What Does Sour Cream Do To My Old-Fashioned Sour Cream Pound Cake?

The sour cream is an important ingredient in this recipe because of its high-fat content and acidity, which adds moisture and richness to the cake. It keeps the cake moist without diluting the batter, adds creaminess, helps control the browning, and activates the baking soda.

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