Love pound cake? This variation is made extra tender by the addition of sour cream. It may be your new go-to easy recipe! It's a staple in many households, perfect for any occasion from a holiday gathering to brunch to a birthday party. It keeps well so you can easily make it ahead of time and slice and serve when you're ready…
Pound cake is wonderful on its own, but you can dress it up by adding fresh berries or dried fruit, depending on the season. It's also delicious drizzled with hot fudge, paired with ice cream or topped with whipped cream. Feel free to frost your cake, dust it with powdered sugar, or add a glaze before serving. While the prep time is fairly minimal, the total time to make this recipe is about 95 minutes, since it requires 75-85 minutes in the oven. The cake is incredibly moist, so it takes longer to bake than a standard, fluffier cake.
Why It's Called Pound Cake
Classic pound cake is an equal ratio cake. In fact, that's where the name "pound cake" comes from. The original pound cake recipe required exactly one pound each of sugar, flour, butter, and eggs, but there are few recipes that adhere to that formula now. And of course, this is a sour cream pound cake, so it uses sour cream to make it moist and tender, but there are many variations of pound cake that play with the ratios and different types of the original ingredients. For example, many pound cake recipes call for cake flour but all-purpose flour works just fine here. Additionally, most pound cakes now use baking powder to work its leavening magic in the baking process.
Pound Cake Variations
The addition of sour cream may be enough of a variety for you and this cake is delicious all on its own, but if you'd like to layer in some extra flavor, feel free to try one of these fun ideas for mixing up your sour cream pound cake.
Lemon sour cream pound cake: Add 2 tablespoons of lemon juice or 1 teaspoon of lemon extract to the batter. Make a lemon glaze and pour it over the cake while it's still warm and top with lemon zest.
Orange sour cream pound cake: Similar to the lemon variation, add 2 tablespoons of orange juice to your batter or make an orange glaze and pour it over the cake while it's still warm and top with orange zest.
Almond sour cream pound cake: Add 2 teaspoons of almond extract to the batter. Do you notice a theme here? You can also make an almond glaze for your cake by whisking together 1 cup of powdered sugar with 2 tablespoons of water and 1 teaspoon of almond extract. Pour it over the cake while it's still warm.
Mint sour cream pound cake: Adding mint flavor is a lovely variation for the holiday season. Simply add 2 teaspoons of peppermint extract to the batter, or add a few drops to your whipped cream.
Cinnamon sour cream pound cake: Cinnamon Sour Cream Pound Cake is another great variation for the holiday season. Add 2 teaspoons of cinnamon to the batter and pour a cinnamon glaze over the cake while it's still warm.
But we stick by this cake —it's a unique twist on a classic recipe for a delightfully moist pound cake.
- Preheat the oven to 350° F.
- Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.
- Place the butter, sugar, and vanilla extract into a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the eggs and sour cream, and continue to beat for a minute more, until the mixture is light and fluffy.
|Calories310Calories from Fat170|
|% DAILY VALUE|
|Calories from Fat170|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.