Old Fashioned Melt In Your Mouth Sour Cream Pound Cake
This Old Fashioned Melt In Your Mouth Sour Cream Pound Cake is easy to make perfect for any occasion.
Old Fashioned Melt In Your Mouth Sour Cream Pound Cake
I somewhere read that a pound cake is like the little black dress of cakes because it is perfect for any occasion. I would have to agree and add to that statement. You can also accessorize a multitude of ways just like a little black dress. Whipped cream, raspberries, blackberries, strawberries, peaches all give my pound cake a little extra fancy.
HOW TO MAKE A POUND CAKE: COMMON QUESTIONS
WHY IS IT CALLED POUND CAKE?
Pound cakes date back to the 1700’s and gets the name because of how it is made. Originally, the recipe called for one pound of butter, one pound of sugar, and one pound of eggs.
WHAT DOES ADDING SOUR CREAM TO A POUND CAKE DO?
.Because of the high fat content and acidity, sour cream adds moisture without thinning the cake batter, adds creaminess, controls browning, and helps to activate the baking soda.
WHY SHOULD I USE CAKE FLOUR VERSUS ALL-PURPOSE FLOUR IN A POUND CAKE?
Cake flour is lighter than all-purpose flour. Therefore, it makes a less dense cake.
WHY DO YOU WHIP THE EGGS IN A POUND CAKE?
Egg whites helps the cake to rise and creates great volume! Secondly, the egg whites create a beautiful crispy cracked crust.
LOVE CAKES? LOVE BAKING? HOW ABOUT…
- Brown Sugar Bourbon Cake (This beauty appeared in Sip Northwest Magazine
- Lemon Bundt Cake With Mint Butter Glaze and a Floral Nosegay
- Raspberry Icebox Cream Cake
Old Fashioned Melt In Your Mouth Sour Cream Pound Cake
Ingredients
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 fresh eggs, yolks and whites separated
- 3 cups cake flour
- 1 cup whole sour cream
- 1/4 teaspoon baking soda
- pinch salt
- 1 teaspoon pure vanilla extract
TOOLS YOU’LL NEED
Instructions
Preheat the oven to 300° F. Grease and flour a bundt cake pan.
Using a stand mixer or a hand mixer, cream the butter and the sugar at medium speed. Next, add the egg yolks and vanilla and continue to mix until light and fluffy.
Whisk together the flour, salt and the baking soda together in a bowl. Add to sugar and butter mixture a little at a time. Next, add the sour cream and mix until combined.
SPARKLE NOTE! THE NEXT STEP IS WHERE THE MAGIC HAPPENS FOR A LOVELY CRUSTY TOP! AVOID OVER FOLDING AND ADD THE FLUFFY EGG WHITES ALL AT ONCE!
In a separate mixing bowl, beat the egg whites to stiff peaks. Immediately add the fluffy egg whites into the batter all at one time. Tilting a large rubber spatula fold the egg whites in using no more than five or six strokes. BE CAREFUL NOT TO OVER FOLD!
Pour the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake batter into the prepared bundt pan.
Bake for 1 1/2 hours. Insert a skewer into the hot cake and pull out gently. It is done if it comes out clean. Continue baking until the skewer comes out clean. Remove the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake from the oven and place on a cooling rack for 15 minutes. Invert the cake onto a pretty cake stand or cake plate.
How To Store Sour Cream Pound Cake
Three Ways
Countertop
Wrap and store in an airtight container for up to three days.
Refrigerator
In an airtight container, store for up to seven days.
Freezer
Using plastic wrap, cover tightly with three layers. Next add a layer of aluminum foil. Freeze up to 3 months.
Old Fashioned Melt In Your Mouth Sour Cream Pound Cake
Ingredients
- 1 cup butter (unsalted | softened)
- 3 cups granulated sugar
- 6 eggs (yolks and whites separated)
- 3 cups cake flour
- 1 cup sour cream (whole sour cream)
- 1/4 teaspoon baking soda
- pinch salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 300° F. Grease and flour a bundt cake pan.
- Using a stand mixer or a hand mixer, cream the butter and the sugar at medium speed. Next, add the egg yolks and vanilla and continue to mix until light and fluffy.
- Whisk together the flour, salt and the baking soda together in a bowl. Add to sugar and butter mixture a little at a time. Next, add the sour cream and mix until combined.
- SPARKLE NOTE! THE NEXT STEP IS WHERE THE MAGIC HAPPENS FOR A LOVELY CRUSTY TOP! AVOID OVER FOLDING AND ADD THE FLUFFY EGG WHITES ALL AT ONCE!
- In a separate mixing bowl, beat the egg whites to stiff peaks. Immediately add the fluffy egg whites into the batter all at one time. Tilting a large rubber spatula fold the egg whites in using no more than five or six strokes. BE CAREFUL NOT TO OVER FOLD!
- Pour the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake batter into the prepared bundt pan.
- Bake for 1 1/2 hours. Insert a skewer into the hot cake and pull out gently. It is done if it comes out clean. Continue baking until the skewer comes out clean. Remove the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake from the oven and place on a cooling rack for 15 minutes. Invert the cake onto a pretty cake stand or cake plate.
Nutrition
More Charming Inspiration
PICK A PIN
This turned out GREAT!! It was my first time baking a Sour Cream Pound Cake. I made it for my Dad’s Birthday, it’s his favorite. He loved it!! I will be making it again for sure!
Lisa! Thanks for the smile this morning. It is a great recipe to have on hand. I am making one this week for fresh strawberries and whipped cream. 🙂 Have a great day! -gwyn
I am out of sour cream. Can you substitute mayonnaise? Storming out and don’t want to go to the store.
Hi Robin! Whole mayonnaise can be substituted 1:1 with sour cream in baking recipes. I have not tried it with this particular pound cake, but I would bet it will work. The texture might be a little bit more dense. It will for sure be moist! I say go for it! YOU MIGHT HAVE A WINNER ON YOUR HANDS! …and PS Please let me know how it turned out! STAY DRY! YOU are what makes blogging fun! HAPPIEST DAY YOUR WAY! -gwyn
What a delicious pound cake!
This looks AMAZING!! Should I bake this in an angel food tube or a regular bundt? Will it overflow? I’m going to bake this very soon!!!
Thank you!
Hi There! Definitely a regular bundt pan. 🙂 It won’t overflow! Happiest New Year to YOU!
Hi Gwen,
I made this today and the taste and texture are outstanding. Congrats on an excellent recipe! The only thing that went wrong for me was that my crust didn’t rise and crack beautifully, like yours did. I was very careful in following the directions, especially whipping the egg whites to stiff peaks. I folded them in in three additions, carefully, with the typical figure-8 folding motion, and carefully spooned the batter into the pan in order to lose as little air as possible. I am an experienced baker, and know I didn’t make other mistakes. No weird substitutions, etc. Do you have any more particular tips on how to make the crust rise and crack? Thanks!
Hello Rebecca! Thank you for the question.
I fold the egg whites in all at once then only folding no more than five or six folds. Tilting the spatula both downward and then upward in the figure eight motion pulls the whites to the top of the batter. I will absolutely hi-light this as a note in my recipe. I am glad the taste and texture worked out!!!! I would love to see photos of your sparkle spin on this recipe!
Thank you again for sharing Rebecca! Love + Joy + A Whole Lot of Sparkle! -gwyn
Thanks so much for answering! I probably did over-fold!! I’ll try this again soon and report back.
Hi Rebecca! 🙂 🙂 🙂 You are my kind of people! Sharing experiences while doing something we love is the cherry on top. I suppose I should say, SPAKLE SPRINKLES on top. Merry Christmas and Happy New Year to YOU!
I’m going to try this soon but I’m going to use self rising flour instead of cake flour. Will let you know how it turns out.
HI THERE! AWESOME! I am looking forward to hearing your Sparkle SPIN! You are what makes blogging fun! Have a great weekend and HAPPY BAKING!
Looks so delicious and I am planning on making it soon. I always wanted to save extra crispy foods and desserts to my Pinterest account. Thank you!
Thanks Janice! It is a great cake! It is hard not to eat the crispy part off before serving!
Have a wonderful day! -gwyn
Thank you so much! I am making it tomorrow 😊
Should this be kept refrigerated?
Hello Debra! Great question. I will add it to the recipe notes this morning. It will keep up to three days in an airtight container unrefrigerated, 7 days in the refrigerator, and 3 months in the freezer. Thanks for the question! Have a great day! -gwyn PS My family loves it cold, it changes the texture a bit.
I’ve been looking for a pound cake with a crust like this one I can’t wait to make it thanks for this recipe 😊
Hi Leslie! I hope you love it! The crust is my favorite! …Folding in the egg whites is the magic! I would love to see photos of your personal Sparkle Spin on this cake! Happy Baking! -gwyn
How do you protect the crust when you dump it out?
Hi There Katherine! Thank you for the question. It is a great one!
Let it cool as per directions. Line a room temperature plate with parchment. Place on top of bundt pan and flip it out onto the plate gently.
Then carefully flip it onto your cake stand or plate.
I will add this to cake notes right away!
Blessings your way! -gwyn