Tips For the Best Sour Cream Pound Cake

I love that you do not have to top this cake to make it amazing. It saves me time and worry!

• Room Temperature Ingredients: If you have been following my blog, you know that when it comes to baking more often than not, ingredients should be at room temperature. That means you need to remove your eggs, butter, and even sour cream from the fridge far enough in advance that they can warm up. It is a crucial step in making sure the cake mixture is smooth and fully incorporated.
• Prep Your Pan: The worst thing ever is to bake a cake and not have it come out cleanly from the pan. To avoid this and have your cake slide out every time. Using a paper towel coated in shortening thoroughly coat the inside of the pan, making sure you get in all the grooves. Then place a ¼ cup of flour inside and roll the pan around allowing the flour to fully coat the inside. Shake out the excess. Do not use butter. It can actually cause your cake to stick.
• Cream: Make sure you take time to mix the butter, and egg mixture thoroughly, and cream really well, do not under mix.
• Barely combine: When you add the flour mixture, mix until just combined. You do not want to overmix at this point.
• Do Not Overbake: You do not want to dry out your sour cream pound cake, so cook just till a toothpick comes out clean.
• Cool: Let it cool 10-15 minutes before removing it from the pan for the best chance of removal.

Variations when Making Sour Cream Cake

Super delicious and tangy, you can vary this to your liking.

• Tin: We love the look of a bundt cake but you can make this in loaf tins, round tins, or even a 9×13 pan. If you are cooking in a round or 9×13 pan start by cooking for 45 minutes and then checking it adding time as needed.
• Flavors: Experiment with flavor by changing out the vanilla for different flavors such as almond, orange, or butter rum.
• Toppings: Just a sprinkle of powdered sugar is all you need but you can add a variety of toppings as you desire. Favorites include berries, sliced fruit and whipped topping, citrus glazes, nuts, and jams, all make for excellent toppings.

How to Store Homemade Cake

• Storage: This will store tightly wrapped at room temperature for 3-4 days. You can keep it a few days longer in the fridge, but bring it to room temperature before serving.
• Freeze: Sour cream pound cake is a lovely cake to freeze. It keeps for up to 3 months tightly wrapped in plastic and foil, then place in a freezer-safe bag.

Sour Cream isn’t just a topping for tacos. It is a pivotal ingredient in so many recipes. It adds flavor, tang, and moisture to so many foods. It’s creamy and smooth making it a dream to work with. It blends easily and creates a light but rich flavor and consistency. There are so many great ways to use sour cream, from baking, dips, and casseroles. Here are a few of my tried and true recipes to give a try.

Ingredients

Instructions