Old Fashioned Pound Cake With Sour Cream

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This is a delicious recipe for an old-fashioned pound cake with sour cream that’s simple to make and tastes amazing, It will quickly become a family favorite.

I’ve been making this easy old-fashioned pound cake with sour cream for my family for decades. The sour cream is the secret to this to make this pound cake super moist and over-the-top delicious. This sour cream pound cake is made without baking powder making it super easy to prepare.

With Thanksgiving and the holidays approaching this traditional old-fashioned sour cream pound cake is a must-have holiday dessert that will bring cheer and conversion to the dinner table. Just a heads up, the traditional pound cake sour cream recipe is typically used in making a bundt cake pan but feel free to use a loaf cake pan if you don’t have one.

What I love about this sour cream pound cake is that it’s made with simple ingredients, flour, eggs, sour cream, brown and white sugar, vanilla extract, butter, and baking soda.

Ready To Make This Sour Cream Pound Cake? Let’s do it!!

Ingredients For Old Fashioned Pound Cake With Sour Cream

• 3 cups all-purpose flour (375 grams)
• 1/2 teaspoon baking soda (3 grams)
• 2 cups granulated sugar (400 grams)
• 1/2 cup brown sugar (100 grams)
• 1 cup sour cream (225 grams)
• 1 cup unsalted butter, room temperature (225 grams)
• 6 large eggs yolk (110 grams) 
• 6 Large egg whites (180 grams)
• 1 teaspoon vanilla extract (5 grams)
• 1/2 teaspoon salt (3 grams)

How To Make Old Fashioned Sour Cream Pound Cake?

1. Preheat the oven to 175°C (350°F) and set the rack to the middle position. Grease a bundt or loaf cake pan with butter, then dust and coat with some flour.
2. Combine the flour, salt, and baking soda in a bowl and whisk together. Set aside.
3. Separate the egg yolks and egg whites into two separate bowls.
4. Using a hand mixer or stand mixer with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium-high speed until the mixture is smooth and creamy.
5. Add the egg yolks one at a time followed by the vanilla extract and continue to beat on medium speed until combined. Scrape the sides of the mixing bowl as needed.
6. Mix in half the sour cream and half of the flour mixture and mix until combined. Then add the remaining sour cream and flour mixture and beat until the cake batter is smooth.
7. Beat the egg whites on high speed until stiff peaks are formed. If using a stand mixer, replace the paddle with the whisk attachment. Make sure to use a clean dry bowl.
8. Using a spatula, fold in 1/3 of the egg whites into the cake batter followed by the remaining egg whites until well incorporated.
9. Fill the bundt cake pan with the batter and bake for approximately 55-60 minutes or until a toothpick inserted comes out clean.
10. Once the cake is baked remove it from the oven and allow it to cool in the pan for 15 minutes, then turn it over onto a plate.
11. Completely cool the cake for about 45 minutes, then dust it with some icing sugar and serve.
12. Enjoy!

Traditional Sour Cream Pound Cake Recipe

This is a delicious traditional recipe for an old-fashioned pound cake with sour cream that is super simple and quick to make and tastes delicious.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert, Holiday

Cuisine American

Servings 8 people

Calories 280 kcal

Ingredients

  

• 3 cups all-purpose flour 375 grams
• 1/2 teaspoon baking soda 3 grams
• 2 cups granulated sugar 400 grams
• 1/2 cup brown sugar 100 grams
• 1 cup sour cream 225 grams
• 1 cup unsalted butter room temperature (225 grams)
• 6 large eggs yolk 110 grams
• 6 Large egg whites 180 grams
• 1 teaspoon vanilla extract 5 grams
• 1/2 teaspoon salt 3 grams

Instructions

 

• Preheat the oven to 175°C (350°F) and set the rack to the middle position. Grease a bundt or loaf cake pan with butter, then dust and coat with some flour.
• Combine the flour, salt, and baking soda in a bowl and whisk together. Set aside.
• Separate the egg yolks and egg whites into two separate bowls.
• Using a hand mixer or stand mixer with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium-high speed until the mixture is smooth and creamy.
• Add the egg yolks one at a time followed by the vanilla extract and continue to beat on medium speed until combined. Scrape the sides of the mixing bowl as needed.
• Mix in half the sour cream and half of the flour mixture and mix until combined. Then add the remaining sour cream and flour mixture and beat until the cake batter is smooth.
• Beat the egg whites on high speed until stiff peaks are formed. If using a stand mixer, replace the paddle with the whisk attachment. Make sure to use a clean dry bowl.
• Using a spatula, fold in 1/3 of the egg whites into the cake batter followed by the remaining egg whites until well incorporated.
• Fill the bundt cake pan with the batter and bake for approximately 55-60 minutes or until a toothpick inserted comes out clean.
• Once the cake is baked remove it from the oven and allow it to cool in the pan for 15 minutes, then turn it over onto a plate.
• Completely cool the cake for about 45 minutes, then dust it with some icing sugar and serve.
• Enjoy!

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