Mrs. Lena’s Sour Cream Pound Cake

Sour cream pound cake is a classic dessert known for its rich flavor and moist, dense texture. The addition of sour cream not only adds a slight tanginess but also keeps the cake exceptionally tender. Here’s a simple guide to making this delicious treat at home.

Ingredients

• 1 cup butter, softened or at room temperature
• 3 cups granulated sugar
• 6 large eggs, separated, at room temperature
• 3 cups all-purpose flour, sifted
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 1 teaspoon vanilla extract (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 300°F (163°C). Grease and flour a 10-inch Bundt pan or two loaf pans.
2. Sift the Flour: Sift 3 cups of all-purpose flour and set aside until needed.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This typically takes about 5 minutes. The mixture should be pale in color and well combined.
4. Add Egg Yolks: Add the egg yolks one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. This helps to maintain the smooth texture of the batter.
5. Save Egg Whites: When separating the eggs, place egg whites in a medium mixing bowl and set aside until needed.
6. Combine Dry Ingredients: In a separate bowl, measure 3 cups of the pre-sifted all-purpose flour and whisk together the flour and baking soda. This ensures the leavening agent is evenly distributed throughout the flour.
7. Alternate Adding Dry Ingredients and Sour Cream: With your mixer on low speed, add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. This means you’ll add one-third cup of the flour mixture, then a heaping tablespoon of the sour cream, and continue until all flour and sour cream have been added. Mix just until combined after each addition to avoid overmixing.
8. Beat Eggs Whites and Fold into Batter: Beat the egg whites until they forms stiff peaks, and then, by hand, fold the beaten egg whites into the batter.
9. Add Vanilla Extract: Stir in the vanilla extract until just combined. This adds a lovely depth of flavor to the cake. This step is optional because the cake is delicious even without the vanilla extract.
10. Pour Batter into Pan: Pour the batter into the prepared Bundt or loaf pans, smoothing the top with a spoon or spatula.
11. Bake: Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven and the type of pan you use.
12. Shake to Loosen and Remove From Pan: When the cake tests done, remove it from the oven and shake to loosen the cake from the pan, invert onto a cake rack or a clean dish towel, and allow to cool at least 10 minutes before slicing.
13. Serve: Once the cake has cooled for at least 10 minutes, slice and serve. It’s delicious on its own, but you can also dust it with powdered sugar, glaze it with a simple icing, or serve it with fresh berries and whipped cream for an extra treat.

Tips for Success

• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before you begin. This ensures they mix together more smoothly and create a more cohesive batter.
• Don’t Overmix or Undermix: Overmixing can lead to a dense and tough cake. If undermixed, it will not have the smooth texture.
• Properly Grease the Pan: Ensure you thoroughly grease and flour your Bundt pan to prevent the cake from sticking. You can also use a non-stick spray with flour, but greasing with butter or a shortening like Crisco will produce better results.

A sour cream pound cake is a versatile dessert that’s perfect for any occasion. Its rich flavor and tender crumb make it a favorite for family gatherings, holidays, or just a special treat. Enjoy!

Thanks for stoppin’ by!

Anne James

Anne James has a wealth of experience in a wide array of interests and is an expert in quilting, cooking, gardening, camping, mixing drinks (bartending), and making jelly.

Anne has a professional canning business, has been featured in the local newspaper as well as on the Hershey website, and has been her family canner for decades. Anyone growing up in the South knows that there is always a person in the family who has knowledge of the “old ways,” and this is exactly what Anne is.

With over 55 years of experience in these endeavors, she brings a level of hands-on knowledge that is hard to surpass. Amazingly, she doesn’t need to reference many resources due to her vast wealth of experience. She IS the source.

Anne wants nothing more than to pass on her extensive knowledge to the next generations, whether that be family or anyone visiting her website, her YouTube channel, or survivalfreedom.com.