Sour Cream Pound Cake

Sour Cream Pound Cake has a soft, dense, deliciously moist texture. A simple, yet incredibly irresistible cake.

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Sour Cream Pound Cake Ingredients

• 6 Eggs, separated, room temperature

• 1 Cup, unsalted butter, softened

• 3 Cups, sugar

• 3 Cups, flour

• 1/4 Teaspoon, baking soda

• 1/2 Pint, sour cream, room temperature

6 ingredients? That’s it, you ask? The answer is yes. That’s what makes this pound cake with sour cream even better! Super simple and super easy. I find that pound cakes are totally underrated because they are so simple to make.

Sour Cream Pound Cake is an icing less cake. It has just the right amount of sweetness to carve away your sweet tooth without adding any “extras”. Of course there is nothing wrong with serving a slice with some fresh fruit and a dollop (or two) of whipped cream. However I beg you to try a slice by itself.

Let’s “Pound” this Cake out

Start by preheating the over to 325ºF. Next, using the whisk attachment, beat the egg whites on medium speed until stiff peaks form. Transfer to another bowl.

Using the same bowl as for the egg whites, (no need to clean!) but with the paddle attachment, cream the butter and sugar on medium speed, for 5 minutes. This mixture should be a pale yellow (lemon) color.

Lower the speed and add in the egg yolks, one at a time, until they are all mixed in.

Take a large bowl and sift together the flour and baking soda. With the mixer still on low speed, carefully add in some of the flour mixture alternating with the sour cream. Repeat until the ingredients are fully incorporated.

Lastly, take the stiffened egg whites and gently fold them into the batter. Doing this adds a lighter but still dense Sour Cream Pound Cake. And you want your cake to be dense.

Grease and flour (shaking out the excess flour) a tube pan or Bundt pan. Pour the batter in the pan and place in oven. Bake for an hour and 15 minutes. I always start to check the cake at the one hour mark. I use a butter knife or wooden/steel skewer to check for doneness. The golden rule is the butter knife comes out batter free.

Removing the Sour Cream Pound Cake from the pan

Once done, simply remove the cake and place on a wire rack for 20 minutes. This time will allow the sour cream pound cake to relax and cool the pan down.

After the 20 minutes, take a butter knife and carefully run it around the outside AND inside of the pan. I have forgotten this step in the past and it makes for a stressful delivery out of the pan. Who needs stress when baking the easiest cake around?

Place the cooling rack on top of the Sour Cream Pound Cake and carefully invert onto the cooling rack. Let cool completely before serving.

If not serving right away, cover with aluminum foil or Saran Wrap.

Why is it called Pound Cake?

I don’t know about you, but I have wondered where the name came from. I mean, there is zero pounding going on in this recipe.

Well thanks to the wonderful worldwide web I was able to educate myself, and now you (you are very welcome for this important information) on how the Pound Cake got its name. Ready? This is going to blow your mind!

Originally pound cake was made with, 1 pound butter, 1 pound sugar, 1 pound flour and 1 pound of eggs! Hence the name Pound Cake. Now we can all sleep at night!

How to serve Sour Cream Pound Cake

If you must serve this cake with something, check out some of these ideas.

• Berries and whipped cream

• Chocolate or Vanilla pudding on top

• Lemon curd with or without berries

• Ice cream (if you want to be really naughty!!!)

• Coffee, tea or milk. (This doesn’t have to be just for dessert)

Other easy desserts

Rocky Road Squares

Black As Night Chocolate Cake