How Much Sour Cream To Add To Cake Batter

A rich, moist, buttery, and succulent Sour Cream Pound Cake made with basic pantry ingredients. Perfect served with a loving cup of coffee for breakfast, as a snack or delicious dessert with a dollop of whipped foam and fresh berries.

This is without a doubt the all-time sour foam pound cake I've ever tried. It's soft, moist, buttery with a delicious vanilla and sour cream flavor. I dear it but dusted with powdered saccharide simply it's as as as delicious topped with a yummy coat.

So why add together sour cream to a cake concoction anyway? Sour cream non only adds a delicious tangy flavour but the added moisture, fatty, and acidity gives you an incredibly moist, rich, and tender block that's merely irresistible.

Encounter my footstep past step recipe tutorial below with all the tips you need to make it perfectly, information technology's so piece of cake you lot'll desire to make it again and once more!

What y'all need to make this recipe

An overhead shot of all the ingredients you need to make a sour cream pound cake

Butter – I use unsalted butter and so if you use salted make sure to reduce the corporeality of added table salt. Also, brand sure your butter is at room temperature to avoid whatsoever lumps in the batter.

Vanilla extract – Make sure to employ vanilla extract and not essence which is synthetic. Y'all tin also add together in different flavored extracts to taste.

Sour cream – The sour foam gives the cake a very tender and moist nibble plus a delicious tangy flavor. Don't accept sour cream? you can brand your own by following my homemade sour foam recipe or y'all can bandy information technology for creme fraiche or evidently yogurt.

How to make a Sour Cream Pound Cake

Two photos showing flour in a mixing bowl and sugar and butter in another bowl

1. Combine the flour, salt, and baking powder in a large basin.

2. Next, add the sugar and butter to a mixer and foam together.

Eggs, flour and sour cream getting added to a mixer

3. Add the eggs and vanilla.

4. Add the flour and sour cream until just combined.

Cake batter getting poured into a cake pan

5. Use a spatula to scrape downward the sides and mix everything in.

half-dozen. Transfer to your bundt pan and broil.

An overhead shot of a sour cream pound cake

Pro tips for making this recipe

Make sure to scrape down the bowl after each stage of mixing so everything is incorporated properly.
You can divide the cake batter into muffins if you adopt they're corking for breakfast on the go.
If you want to glaze this cake with icing you can mix powdered sugar with water or citrus juice like lemon or orangish until you lot achieve the desired consistency and then pour it over the cake.
Make sure your ingredients (especially the butter) are at room temperature before starting.
Don't overmix the batter or it'll exist dry and tough just mix it enough until everything is just combined.
brand sure to grease and coat your cake pan in flour and so the cake is like shooting fish in a barrel to remove one time baked.
Let the cake to cool in the cake pan for around 10-fifteen minutes earlier removing.
Make certain to let it absurd completely on a wire rack before slicing.

A sour cream pound cake on a cake stand

Frequently Asked Questions

How should I serve this cake?

This cake is delicious served for breakfast with a loving cup of tea or coffee (you tin also make it into muffins) or every bit a dessert with a dollop of whipped foam and fresh fruit similar berries or peaches in the summer.

You lot tin can also glaze the cake by mixing powdered sugar with water or citrus juice (lemon, orangish, lime, grapefruit etc) until it's slightly thick but pourable. Check out my Orange Pound Block and Lemon Poppy Seed Pound Cake for glaze ideas.

And only dusted in powdered sugar is sometimes all you need!

How long does information technology last?

This block will keep well covered at room temperature for around 3 days or will go on for a few days longer in the fridge. Brand sure to bring it to room temperature earlier serving (it tastes much better).

Tin it be frozen?

Yes, this is a great cake for freezing but brand sure to wrap it in plastic wrap and foil tightly then thaw information technology completely before serving.

If you've tried this Sour Cream Pound Block and then don't forget to leave a rating and permit me know how y'all got on in the comments beneath, I love hearing from you!

Sour cream pound block

A delicious, soft and light sour cream pound cake. Don't forget to check out my step by step photos and tips above!

Grade Dessert

Cuisine American

Prep Time xv minutes

Cook Time 1 hour 20 minutes

Full Time 1 hour 35 minutes

Servings 10 servings

Calories 617 kcal

▢ iii cups all-purpose flour (360g)
▢ 1 teaspoon kosher salt or ½ tsp fine grained
▢ ½ teaspoon baking soda
▢ one cup unsalted butter room temperature (225g)
▢ three cups granulated sugar
▢ 6 eggs large room temperature
▢ 1 tbsp vanilla excerpt (15ml
▢ ane cup sour foam (8oz/227g)

Preheat oven to 325F. Butter and flour a big bundt pan or glaze with baking spray. Combine the flour, salt, and blistering soda in a large bowl, whisk together and fix aside.
Cream the butter and sugar until light and fluffy. Add the vanilla then eggs one at a fourth dimension while mixing on medium speed, scraping the bowl downward twice or so. Add the flour mixture and sour foam in alternating batches, mixing on low until just combined.
Use your spatula to finish the batter off, scraping the bowl down and mixing any errant sour cream or flour in. Transfer the batter to your prepared bundt pan and broil at 325 for about fourscore minutes or until a skewer comes out clean from the center.
Cool in in pan x minutes before inverting

Make sure to scrape down the bowl afterward each stage of mixing so everything is incorporated properly.
You can carve up the block batter into muffins if you prefer they're nifty for breakfast on the get.
If you want to glaze this cake with icing you can mix powdered carbohydrate with water or citrus juice like lemon or orange until yous achieve the desired consistency so pour it over the cake.
Brand sure your ingredients (particularly the butter) are at room temperature before starting.
Don't overmix the concoction or it'll be dry out and tough only mix it enough until everything is simply combined.
brand certain to grease and glaze your cake pan in flour and then the cake is easy to remove once baked.
Let the block to cool in the cake pan for around 10-15 minutes before removing.
Make sure to let it cool completely on a wire rack before slicing.
Volition keep for upward to 3 days or can exist frozen.