Sour Cream Pound Cake
After a few failed attempts, I finally found the right pound cake recipe! This recipe is known as “Sour Cream Pound Cake” and I obtained it from a Youtuber by the name of Bama Gurl Cafe . I made a couple of modifications and the recipe yielded a moist, fluffy and flavorful cake. One that is worthy of your next family gathering, church event or bake sale. It is a simple recipe with just a few rules to keep in mind when preparing it but, nothing too complicated… I promise. Believe me, if I can get it right anybody can.
Servings: 1 Bundt Cake
- 2 cups sifted all purpose flour
- 1 cup sifted cake flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1-½ cups or 3 sticks room temperature, salted butter
- 3 cups granulated sugar
- 6 eggs at room temperature
- 1 tablespoon pure vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon lemon extract
- 1 cup sour cream at room temperature
- Tools:Electric Hand or Stand Mixer- Cuts down on mixing time and ensures all the ingredients are mixed well.
Mixing Bowl- If you have a stand mixer, the mixing bowl already comes with it.
Cake Spatula- Used to scrape the bowl down during the mixing process. (Very important step.)
Prepping Bowls- Used to separate your dry ingredients from the wet ingredients.
Bundt Cake Pan or Tube Cake Pan- Traditionally used for pound cakes.
Measuring Spoons and Measuring Cups- Used to measure out the correct amounts of ingredients needed for this recipe. Example: ½ Cup of flour should be measured with a ½ cup measuring cup.
- Ok, start off by preheating your oven to 325 degrees fahrenheit. Grease and flour a bundt cake pan or tube cake pan and set it to the side. (Tip: grease and flour the pan well for an even release of the cake from the pan.)
- Sift all of your dry ingredients; flour, baking soda, salt in a bowl and whisk together. Set it aside.
- Using an electric mixer, cream the butter and sugar together in the mixing bowl for about 1-2 minutes until it resembles a fluffy texture. Add in the Vanilla, almond and lemon extracts.
- Now, it’s time to start incorporating the eggs one at a time until they are fully blended into the mixture. Remember: The eggs must be room temperature. Adding cold eggs will cause the butter to get cold and your batter will curdle.
- Blend the batter for about 1 minute until it is a smooth, fluffy and creamy consistency.
- Start adding your flour into the batter alternately with the sour cream blending each ingredient before adding another. Example: a cup of flour, then blend. A spoon of sour cream, then blend. Repeat this until all the ingredients are blended together.
- Note: Once you start adding the flour, be careful not to mix the batter too much. Over mixing can cause your cake to be tough and nobody likes a tough pound cake:) If the batter is not fully incorporated at the end. Use your cake spatula to gently fold in the unmixed ingredients. This will help to prevent over mixing.
- Get your prepared cake pan and evenly pour in your batter. Smooth out the top with your cake spatula, set your timer and place the pan in the oven.
- Let the cake bake in the oven for about 1 hour and 20 minutes. I know it’s hard to resist but, if you can help it try not to open the oven for at least an hour. If you have an oven light, turn it on and monitor the cake from the oven window. Note: Opening the oven multiple times while the cake is baking causes the heat to escape from the oven, affecting the baking process. If you are not careful it can also cause your cake to cave in the center from the extra movement.
- After the baking time is up insert a toothpick into the center of the cake to make sure it is completely cooked through. If it comes out clean it is done.
- Remove the cake from the oven once it is done and place it on a cooling rack.
- After about 15 minutes using a baking rack, flip the cake over onto the rack to cool completely.
- Note: If you are adding a glaze to the pound cake, add the glaze after the cake has cooled some but is still a little warm.
Simple Pound Cake Glaze:
- Note: If it is not the consistency you prefer, adjust the amount of milk you add to your desired thickness of the icing glaze.
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 4 tablespoons milk or more if needed
- A pinch of salt- (This is to balance out the sweetness in the icing.)
- 1 tsp vanilla
- 1 tsp lemon extract + 1 tablespoon lemon juice
- Add two cups of powdered sugar to a bowl along with the melted butter Vanilla, lemon extract, lemon juice, milk and salt. Whisk together for about 1 minute. This will help to incorporate air into the icing mixture. If it is too dry, add another tablespoon of milk until you achieve your desired thickness. If the mixture is too wet, add a tablespoon of powdered sugar at a time until it thickens up.
- Next, drizzle the icing over top of the cake and allow the icing to cool and set before serving.
Tips: When measuring flour into a measuring cup, spoon in the flour and level off the top evenly with a butter knife, offset spatula etc. Do not scoop the measuring cup into the flour or pack the flour into the measuring cup. This will ensure a more accurate measurement of flour. Bake your cake in a preheated oven at 325 degrees fahrenheit for at least 1 hour and 20 minutes. Depending on your oven you may need to bake the cake an extra 5 to 10 minutes. Use a toothpick to insert into the center of the cake making sure the cake is fully cooked. If the toothpick has uncooked batter attached to it the cake is not done. Butter and flour your pan well making sure you cover every spot. This will help your cake to release from the pan much easier. Also, let your cake rest for about 10-15 minutes before removing it from the cake pan. All ingredients should be room temperature for this recipe.