If you’re looking for the best sour cream pound cake recipe this post is for you. This sour cream pound cake has a light and fluffy texture and tangy flavor with a hint of vanilla.
I have a serious sweet tooth but until recently pound cake and I have never gotten along. I look at the cake and it looks so pretty and I take a bite, and then I’m immediately put off by the extremely dense texture.
So, when a sour cream pound cake from Homemade Interest popped up on Foodgawker I couldn’t resist checking it out. When I eyed in the ingredients, I noticed that it called for half the flour to be cake flour. This looked promising. Cake flour cakes are usually lighter and fluffier, so perhaps this cake wouldn’t be as dense.
I had a lot of sour cream leftover after making my Matcha Marble Tea Cake, so I figured it was worth giving the sour cream pound cake a try and I was so surprised because (spoiler alert!) I love this pound cake.
Unlike other pound cake recipes, this sour cream pound cake has a lighter fluffier texture and a wonderful flavor from the sour cream and vanilla. It’s not hard to make, but keeping a few tips in mind will help make sure your cake turns out great.
Tips for Making Sour Cream Pound Cake
- You need to use both all-purpose flour and cake flour. What gives this sour cream pound cake a lighter and fluffier texture is the cake flour. If you use only all-purpose flour you won’t get that texture so it’s important to use both.
- Be sure to use two bowls to make this cake. One bowl should be used to combine the dry ingredients and another bowl to combine the wet ingredients.
- Cream the butter and sugar together until it’s light and fluffy. Creaming the two together allows lots of air to be incorporated which will also help create a light and fluffy cake texture.
- When you add the dry ingredients to the wet ones, do so in batches. So, instead of just dumping all the flour mixture in at once, add a little at a time and stir until just combined. Adding it in batches will ensure you don’t overmix the batter. Overmixing the batter will give your cake a tougher texture and it won’t be as light and fluffy.
- This cake takes over an hour to bake depending on your oven, so be sure to plan ahead. I like to cool the cake in the pan for about 10 minutes before turning it out onto a baking rack to cool completely.
I can’t believe how much I loved this cake. It was a little on the sweet side so next time I might decrease the amount of sugar a bit, but that wasn’t a big deal at all. I will definitely make this cake again and I can’t wait to try other flavor variations.
Sour Cream Pound Cake
- 1 1/2 cups all purpose flour sifted
- 1 1/2 cups cake flour sifted
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 eggs
- 8 oz sour cream
- 2 tsp vanilla
- Preheat oven to 350°F. Grease and flour a bundt pan.
- In a large bowl sift together the flours, baking soda, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, to the creamed butter and sugar. Be sure that one egg is fulling incorporated before adding the next one.
- Add a half a cup of the flour mixture. Add some of the sour cream. Keep adding the flour and sour cream in small batches, alternating between each, until they are fully incorporated into the mixture. Add the vanilla and mix to combine.
- Pour the batter into the bundt pan. Bake the cake for 1 hour and 20 minutes or until a cake tester comes out clean. Cool the cake in the pan for 10 minutes before turning it onto a baking rack to cool completely.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.