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Deliciously Tangy Sour Cream Pound Cake

Deliciously Tangy Sour Cream Pound Cake: A Classic Dessert with a Twist

Deliciously Tangy Sour Cream Pound Cake

There’s something incredibly comforting about a classic pound cake. Its simplicity, the tender crumb, and the rich, buttery flavor make it a beloved dessert in many households. But have you ever tried a sour cream pound cake? This variation adds a deliciously tangy twist to the traditional recipe, resulting in a moist, flavorful cake that’s sure to impress. In this article, we’ll delve into the world of sour cream pound cakes, exploring their history, the science behind their unique texture, and of course, a step-by-step recipe for you to try at home.

The History of Pound Cake

The pound cake has a long and storied history. Its name comes from the original recipe, which called for a pound each of flour, sugar, butter, and eggs. This simple recipe was easy to remember and resulted in a large, dense cake that could feed many people. The pound cake originated in Northern Europe in the 1700s and quickly spread to other parts of the world. In the United States, it became particularly popular in the South, where it remains a staple dessert to this day.

The Science Behind Sour Cream Pound Cake

So, what makes a sour cream pound cake different from a traditional pound cake? The answer lies in the chemistry of baking. Sour cream is an acidic ingredient. When combined with baking soda, it reacts to produce carbon dioxide, which helps the cake rise and gives it a lighter, more tender texture. Additionally, the fat content in sour cream contributes to the moistness of the cake, while the tangy flavor adds a subtle complexity that balances out the sweetness of the sugar.

Ingredients for Sour Cream Pound Cake

Now that we’ve covered the history and science behind sour cream pound cake, let’s get to the fun part: the recipe! Here’s what you’ll need:

  • 1 cup of unsalted butter, softened
  • 3 cups of granulated sugar
  • 6 large eggs
  • 3 cups of all-purpose flour
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 cup of sour cream
  • 2 teaspoons of pure vanilla extract

Step-by-Step Instructions

Follow these steps to make your own deliciously tangy sour cream pound cake:

  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan or bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 5 minutes with an electric mixer on medium speed.
  3. Add the eggs one at a time, beating well after each addition. This ensures that each egg is fully incorporated and helps to create a smooth batter.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Add these dry ingredients to the butter mixture in three parts, alternating with the sour cream. Begin and end with the dry ingredients. This method helps to prevent overmixing, which can result in a tough cake.
  5. Stir in the vanilla extract.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the cake is browning too quickly, you can cover it loosely with aluminum foil.
  8. Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

Fun Facts About Pound Cake

Did you know that National Pound Cake Day is celebrated on March 4th in the United States? This is a day to appreciate the simple beauty of this classic dessert and perhaps try a new variation, like sour cream pound cake. Additionally, pound cake has been mentioned in numerous songs and books, highlighting its status as a cultural icon.


Sour cream pound cake is a delicious twist on a classic dessert. The addition of sour cream adds a tangy flavor and creates a moist, tender crumb that’s sure to impress. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and easy to follow. So why not give it a try? You might just discover your new favorite cake!



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