This old fashioned sour cream pound cake is wonderfully buttery, with a crunchy exterior, and tender crumb on the inside! I love serving this pound cake with some fresh berries and whipped cream. You can bake this pound cake in a bundt pan or loaf pans for an easy impressive dessert everyone will love.When you hear the words “pound cake” I think that should conjure images of a dense buttery cake that’s also soft, and tender all at the same time. I think what I love about a good pound cake, is that there’s no fussing around with layers, and frosting, and making it all pretty. Bake it in a bundt pan and it’s just pretty on it own! No filters needed, know what I’m saying?
All this pound cake needs is a simple dusting of powdered sugar on top. Maybe make some homemade whipped cream on the side with some fresh berries, or maybe strawberry topping and it’s the perfect summer dessert if you ask me.
This pound cake with sour cream which creates a moist, tender crumb that can’t be beat. I flavored it simply with a little vanilla extract but you could easily add some almond extract or a little zest if you want to.
I used this Citrus Sour Cream Pound Cake Recipe as my jumping off point for this sour cream pound cake recipe. Did you know that citrus pound cake was the first recipe every featured on the blog many moons ago?! I remember I didn’t even take a photo of it and just wrote a couple paragraphs of its awesomeness and shared the recipe. Boy have we come a long, long way baby.
Obviously for this sour cream pound cake I have all the photos, including step by step ones, so you can make this pound cake this summer and enjoy.
3 cups sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 tablespoon fresh lemon juice
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt
Cream together sugar and butter, add the egg yolks one at the time; beat well after each addition. Blend in vanilla, lemon juice and sour cream.
Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.
Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests are done.