Sour Cream Pound Cake
Moist and Buttery Sour Cream Pound Cake is inspired by my late Aunt Hazel's pound cake! It's easy to make and delicious every time!
Equipment
- 10 or 12 cup Bundt Pan
Ingredients
- 2 3/4 cups (344 g) Cake Flour
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/8 tsp Nutmeg
- 1 cup (227 g) Salted Butter, (room temperature)
- 2 1/4 cups (450 g) Sugar
- 2 tbsp (28 g) Vegetable Oil
- 4 (200 g) Eggs, (room temperature)
- 1 (18 g) Egg Yolk
- 1 tbsp (15 g) Vanilla Bean Paste , (or Vanilla Extract
- 1 cup (240 g) Sour Cream
- 1/4 cup (60 g) Buttermilk, (room temperature)
Vanilla Glaze
- 2 tbsp Salted Butter, (melted)
- 1 1/2 cups (180 g) Powdered Sugar
- 1 1/2 tsp Vanilla Extract
- 3-4 tbsp Milk
Instructions
- Preheat the oven to 325 degrees F. In a large bowl, whisk together the dry ingredients - cake flour, baking soda, kosher salt, and nutmeg. Set aside. 2 3/4 cups Cake Flour 1/4 tsp Baking Soda 1/2 tsp Kosher Salt 1/8 tsp Nutmeg
- Combine sugar, room temperature butter, and oil in the bowl of a stand mixer fitted with the paddle attachment. Mix together on medium speed for 5 minutes, scraping down the sides of the bowl half way through. Reduce mixer to low speed and begin adding eggs and egg yolks, one at a time, ensuring each egg is fully incorporated prior to adding the next. 2 1/4 cups Sugar 1 cup Salted Butter 2 tbsp Vegetable Oil 4 Eggs 1 Egg Yolk
- Add half of the flour mixture, mix until just combined, then add the vanilla bean paste (or vanilla extract), sour cream, and buttermilk. Mix until smooth, then scrape down the sides of the bowl again. Add the remainder of the flour mixture and mix until just smooth, about 30 seconds. Scrape down the sides of the bowl one last time, ensuring all of the ingredients are incorporated and the batter is smooth. 1 tbsp Vanilla Bean Paste 1 cup Sour Cream 1/4 cup Buttermilk
- Spray a 10 or 12-cup bundt pan with nonstick baking spray. Pour the pound cake batter into the pan and bake for 70-80 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs. Let the cake cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- While the cake is cooling, make the glaze. Combine melted butter, powdered sugar, milk, and vanilla extract in a bowl. Whisk together until combined and pour on top of the cooled cake. 2 tbsp Salted Butter 1 1/2 cups Powdered Sugar 1 1/2 tsp Vanilla Extract 3-4 tbsp Milk
Notes
Don't Overmix: Once you add the dry ingredients to the batter, mix until just combined. Overmixing can result in a dense and heavy cake.
Use Room Temperature Ingredients: Allow your butter, eggs, and sour cream to come to room temperature before incorporating them into the batter. Let them sit at room temperature for 1-2 hours. This helps ensure the creaming process is done properly for a smooth batter and best texture.
Gradual Mixing: Add the eggs one at a time, beating well after each addition. This gradual mixing helps prevent the batter from curdling and promotes a smooth and uniform texture.
Sift the Dry Ingredients: This tip is from my Aunt Hazel! Sift the flour, baking powder, and salt together before adding them to the batter. Sifting removes lumps and aerates the ingredients, contributing to a finer crumb structure.
Toothpick test: here's the secret, you don't actually want to use a toothpick or butter knife to check for doneness. A toothpick doesn't go deep enough and because a butter knife is smooth, underbaked batter will slide right off of it making you think the cake is done when it's not. Get a wooden skewer and stick it to the bottom of the bundt pan. When it comes out with just a few crumbs, it's done!
Nutrition
Calories: 554kcal, Carbohydrates: 75g, Protein: 6g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 292mg, Potassium: 94mg, Fiber: 1g, Sugar: 54g, Vitamin A: 766IU, Vitamin C: 0.2mg, Calcium: 50mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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