{"id":392,"date":"2020-07-25T08:08:00","date_gmt":"2020-07-25T12:08:00","guid":{"rendered":"https:\/\/liferunsweet.com\/?p=392"},"modified":"2021-06-29T19:44:21","modified_gmt":"2021-06-29T23:44:21","slug":"sour-cream-pound-cake","status":"publish","type":"post","link":"https:\/\/liferunsweet.com\/blog\/recipes\/sour-cream-pound-cake\/","title":{"rendered":"Sour Cream Pound Cake"},"content":{"rendered":"\n

Sour Cream Pound Cake is a delicious vanilla cake that is perfectly moist and rich.<\/p>\n\n\n\n

By itself, I am not a fan of sour cream at all. In fact, when I am spooning it into recipes, I have the EWW <\/em>face going on. Baked into cakes, though, it does something magical. For one, due to its consistency, sour cream adds moisture to a cake without affecting the thickness of the batter.<\/p>\n\n\n\n\n\n\n\n

Additionally, sour cream adds richness to cake. This is done in part due to the higher fat content in the sour cream. If you are looking for a light, airy cake, you won\u2019t want to use this ingredient. If you want a rich, dense, creamier cake, definitely add sour cream to your batter.<\/p>\n\n\n\n

This Sour Cream Pound Cake encompasses just that. It is moist, rich, and dense with a flavor so good by itself that there is no need to add anything to it. Although, if you want to add a glaze or serve it with berries, it certainly won\u2019t hurt!<\/p>\n\n\n\n

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Pound Cake is so versatile in its own right. You can eat it for breakfast with a cup of coffee, for dessert, or with ice cream as a late-night treat.<\/p>\n\n\n\n

One of the things that I love about pound cake is how simple it is to make. It only uses a handful of basic ingredients that you probably already have in your kitchen. I\u2019ve also found that pound cakes are super difficult to mess up. Plus, you can whip it up on short notice if you have last-minute guests coming over. <\/p>\n\n\n\n

Leftovers also freeze extremely well. You\u2019ll want to be sure to wrap your extra slices in foil before placing them in an airtight container. Then, simply take out a piece or two when the mood strikes. After it thaws, it is even more flavorful and moist than when it went in.<\/p>\n\n\n\n

HELPFUL ITEMS TO HAVE<\/h3>\n\n\n\n

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase<\/em><\/p>\n\n\n\n

KitchenAid Stand Mixer<\/span><\/strong><\/a> – As a baker, this is a must in my kitchen. It is especially helpful in making up cake batters. I cannot say enough good things about this mixer. <\/p>\n\n\n\n

Bread Loaf Pan<\/span><\/strong><\/a> – This is especially helpful for pound cakes of any kind, banana nut bread, bread loaves, or anything of the like. I have a couple of loaf pans just in case one is in the dishwasher when I need it for my next baking adventure. <\/p>\n\n\n\n

For more pound cake recipes, check out my recipe for<\/span> Chocolate Pound Cake<\/span><\/strong><\/a><\/h4>\n\n\n\n

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Sour Cream Pound Cake<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t
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Sour Cream Pound Cake is a delicious vanilla cake that is perfectly moist and rich. Serve with a glaze over top, fresh berries, or with ice cream. <\/p><\/div>\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t

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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t
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  • 1 1\/2 cups self-rising flour<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 3\/4 cup butter, softened<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 3\/4 granulated sugar<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 3\/4 cup light brown sugar, packed<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 3 large eggs<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 tsp vanilla<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/2 cup sour cream<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t
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    Instructions<\/h3>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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    Preheat oven to 325\u00b0F. Generously grease a bread loaf pan. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add vanilla and mix until incorporated. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    Reduce mixer speed to low. Add the flour in 1\/2 cup increments, alternating with sour cream. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    Scoop the batter to the prepared pan, and spread evenly. Bake 85 minutes, or until the top is golden brown and a pick inserted into the center comes out clean.<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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    Cool in the pan for 20 minutes. Remove cake from pan and set on wire rack to finish cooling. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t