Sour Cream Pound Cake

This Sour Cream Pound Cake recipe holds a very special place in my heart. It's inspired by my late Aunt's pound cake recipe that was simply out of this world. It's buttery and fluffy and so easy to make.

There's nothing like baking a cake! Check out this Yellow Cake with Chocolate Buttercream and this Peach Cobbler Pound Cake!

I have so many fond memories of visiting my Aunt Hazel as a child. I didn't visit often, but every time that I did, she had this Sour Cream Pound Cake and it was delicious. I'm not talking about "oh this is good". This Sour Cream Pound Cake would stop you in your tracks as soon as you took a bite. It was one of those moments when you close your eyes, sing a song, do a happy dance, and take another bite and repeat.

People always ask where I get inspiration for my recipes. Sometimes it's just a random thought, day dream, or inspired by something I've randomly concocted. However, sometimes, they're inspired by family and childhood memories. This Sour Cream Pound Cake is the latter along with my Fried Chicken recipe. Both recipes truly pull on my heart strings.

my aunt hazel's pound cake inspired this recipe

My Aunt Hazel was my Grandfather's sister. She was a strong and sturdy woman with silk hair and fair skin. She was sassy, witty, and funny. The type of person who commanded a room when she spoke. One thing that I always remember about her was how every single thing she made was so freaking good. Every time I knew that we were going to Aunt Hazel's house or she was coming to an event, I would ask "Is Aunt Hazel bringing that Sour Cream Pound Cake?" lol

below is the recipe my Aunt Hazel wrote down for me when I was 8 years old <3

It's almost difficult to write this post because it's hard to talk about. With many things, time passed and I hadn't spoke to her in years. One day, I found out that she passed away and I really didn't know how to process it. I believe I was in college and I never got a chance to say goodbye. It really breaks my heart to think about it but I am so grateful that I have so many fond memories to remember her.

Thinking of her also reminds me of my Grandfather and his gregarious spirit. I remember family gatherings with my pop-pop. He had a laugh that was infectious and a smile that could warm the coldest of hearts. They both were loud, always cracking jokes, always eating something good and reminiscing on their younger days. I'd sit back and listen with fervent intent while sitting there with a big piece of Sour Cream Pound Cake on a paper plate and a mouth full of crumbs. I miss those days so much. I miss them so much.

What does sour cream do to a cake?

Sour cream adds flavor and richness to a cake due to its acidity and high fat content. All of the fat in sour cream really adds a rich flavor to pound cake. It's what gives pound cake that beautiful buttery flavor. Sour cream also helps soften the gluten that develops in the batter, making the crumb more moist and tender crumb on the cake. Doing this also makes the crumb fine and dense while still maintaining a fluffy texture. It's truly magical!

You ever bite into a cake and it had a perfectly dense yet fine texture? It probably had either sour cream, greek yogurt, or buttermilk in it!

How do you make sour cream pound cake from scratch?

To make Sour Cream Pound Cake, you start by adding room temperature butter to a large bowl and beating the butter until it's lightened in color and become fluffy. Then you add the sugar and cream that with the butter. Slowly begin adding room temperature eggs, one by one and continue to beat together. Add sour cream, vanilla extract, lemon extract, and orange extract, and oil.

In a separate bowl, add flour, baking powder, and a little salt and whisk together. Add half of the dry ingredients to the wet ingredients and mix together. Then add the remainder of the ingredients and continue to mix for another 10-20 seconds, until the flour is fully mixed in.

Add the pound cake batter to a pan of your liking. I used the 10-cup Nordiceware Bundt Pan! You can use whatever pan that you like, however, be sure as to not to overfill the bundt pan because it WILL overflow in the oven while it's baking! Bake the Sour Cream Pound Cake for one hour and twenty minutes. Allow it to cool for about 5 minutes, then turn it onto a plate and let it cool completely.

How do you prevent baking a dry cake?

One sure way to bake a cake that's dry is by:

• baking it too long
• not measuring your ingredients properly (for instance, not leveling off your flour when you're measuring it for the batter)
• not using oil or using too much liquid - (this falls into the not measuring your ingredients category)

However, with this Sour Cream Pound Cake, you've got nothing to worry about! The ingredients used in this recipe are tried and true. This pound cake includes a little oil for texture and recommends precise baking times so that your cake will turn out perfectly! This is a no-fail recipe, I promise. Your cake will look and taste amazing!

Should I add a glaze or icing?

You most certainly can! I usually eat it with a little powdered sugar sprinkled on top. The cake itself it so rich and buttery, I don't think it needs a glaze, but that's just me. If you wanna make a glaze, by all means, enjoy!

How long will this cake keep?

If you haven't eaten it all up at once, it will last up to 4 days in an airtight container/ziploc bag kept at room temperature. You can also freeze this pound cake for about a month, just be sure to allow it to thaw out before eating!

More Cake Recipes!

• Chocolate Pound Cake with Peanut Butter Glaze
• Strawberries and Cream Chocolate Cake
• Chocolate Coffee Marble Cake
• Gingerbread Pound Cake
• Sweet Potato Pound Cake

Pin This Print This

Sour Cream Pound Cake

By: Britney

This Sour Cream Pound Cake recipe holds a very special place in my heart. It's inspired by my late Aunt's pound cake recipe that was simply out of this world. It's buttery and fluffy and so easy to make.

Serving: 12 servings

Prep Time: 15 mins

Cook Time: 1 hr 20 mins

Calories: 575kcal

Ingredients

• ▢ 2 sticks Salted Butter room temperature
• ▢ 3 cups Sugar
• ▢ ⅓ cup Vegetable Oil
• ▢ 6 Eggs room temperature
• ▢ 1 ¼ cup Sour Cream
• ▢ 1 tsp Vanilla Extract
• ▢ 1 tsp Orange Extract
• ▢ ½ tsp Lemon Extract
• ▢ 3 cups All-Purpose Flour
• ▢ 3 tsp Baking Powder
• ▢ ½ tsp Salt

Directions

• Preheat oven to 325 degrees F.
• In a large bowl or stand mixer fitted with the paddle attachment, cream butter until light and fluffy, about 1 minute. Add sugar and oil and continue to mix together for another 30 seconds. Add eggs, one at a time while continuing to mix. Add sour cream, vanilla extract, orange extract, and lemon extract and mix until all ingredients are fully incorporated. Batter may curdle/separate a bit, this is completely normal.
• In a separate bowl, combine flour, baking powder, and salt. Whisk together. Add half of the dry ingredients to the wet ingredients and mix together. Then add the remainder of the dry ingredients to the batter and mix for another 15-30 seconds.
• Coat a bundt/cake pan in oil and dust with flour, ensuring that flour has coated the entire pan. Tap off any excess flour.
• Pour batter into cake pan and bake for 1 hour and 20 minutes.

Nutrition

Calories: 575kcal | Carbohydrates: 75g | Protein: 7g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 364mg | Potassium: 100mg | Fiber: 1g | Sugar: 51g | Vitamin A: 739IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg

Course: Cakes, Pies, Tarts, desserts

Cuisine: American

Did you make this?

Tag us on the gram @britneybreaksbread to be featured in our stories!