How to Make a Perfect Sour Cream Pound Cake
Pound cakes are a timeless dessert, loved for their dense yet moist texture and buttery flavor. The sour cream pound cake takes this classic to the next level by adding a subtle tangy richness that balances its sweetness. This cake is perfect for family gatherings, afternoon tea, or simply as a delicious treat to enjoy at home. Follow this comprehensive guide to make your sour cream pound cake flawless every time.
Ingredients for Sour Cream Pound Cake
To make this flavorful pound cake, you’ll need the following ingredients:
- 3 cups granulated sugar
- 1/2 cup vegetable shortening
- 1 cup butter (or margarine, but butter is recommended for the best flavor)
- 5 large eggs
- 1 cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon butter flavoring
Instructions: How to Make Sour Cream Pound Cake
Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C). While the oven is heating, grease a tube pan thoroughly to ensure the cake doesn’t stick. You can use butter or shortening for greasing, and dust it lightly with flour for added protection.
Step 2: Cream the Butter, Shortening, and Sugar
In a large mixing bowl, cream together the granulated sugar, vegetable shortening, and butter until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, giving your pound cake its soft texture.
Step 3: Add the Eggs
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This gradual addition helps maintain the smooth consistency of the batter.
Step 4: Mix in the Sour Cream
Add the sour cream to the mixture and beat until well blended. Sour cream is the key ingredient that gives this cake its moist and tender crumb.
Step 5: Combine the Dry Ingredients
In a separate bowl, combine the all-purpose flour and baking powder. Whisk them together to evenly distribute the baking powder and avoid any lumps.
Step 6: Alternate Adding Dry Ingredients and Milk
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture. This method prevents overmixing and ensures the batter stays light.
Pro Tip: Add the milk in small portions to avoid splashing and to maintain the correct consistency.
Step 7: Add the Flavorings
Stir in the vanilla extract, lemon extract, and butter flavoring. These extracts create a rich and aromatic flavor profile, making the cake irresistible.
Step 8: Pour and Bake
Pour the batter into the prepared tube pan, spreading it evenly. Place the pan in the preheated oven and bake for 1 hour and 30 minutes. To test for doneness, insert a toothpick into the center of the cake; if it comes out clean, your cake is ready.
Tips for the Perfect Sour Cream Pound Cake
- Use Real Butter: While margarine can be used, real butter gives the cake a richer and more authentic flavor.
- Room Temperature Ingredients: Ensure all your ingredients, especially the butter, eggs, and sour cream, are at room temperature. This makes it easier to cream and blend them into a smooth batter.
- Don’t Overmix: Once the dry ingredients are added, mix just until combined to avoid a dense cake.
- Grease the Pan Thoroughly: A well-greased pan prevents sticking and ensures your cake releases cleanly.
- Monitor Baking Time: Ovens can vary, so start checking your cake around the 1 hour 20-minute mark to prevent overbaking.
FAQs about Sour Cream Pound Cake
Q1: Can I substitute sour cream with something else?
Yes, you can substitute sour cream with plain yogurt or Greek yogurt in equal amounts. However, the flavor and texture may slightly differ.
Q2: What is the purpose of shortening in this recipe?
The vegetable shortening helps create a tender crumb while stabilizing the cake’s structure. If you prefer, you can replace shortening with more butter for a richer taste.
Q3: How should I store the pound cake?
Once cooled, store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week or freeze for up to 3 months.
Q4: Can I add other flavors or ingredients?
Absolutely! You can add mix-ins like chocolate chips, nuts, or dried fruit for variation. Alternatively, swap out the lemon extract for almond or orange extract for a different twist.
Q5: Why is my pound cake dense?
A dense pound cake is often caused by overmixing or not creaming the butter and sugar adequately. Ensure you follow the steps carefully and use the correct proportions.
This sour cream pound cake recipe is a guaranteed crowd-pleaser, perfect for any occasion. With its buttery richness, moist crumb, and delightful flavors, it’s a dessert you’ll want to bake again and again.