🍰 Sour cream pound cake (Old-Fashioned Style)
Old-fashioned sour cream pound cake is a dense, buttery cake with a rich crumb and slight tang from sour cream. It’s known for being moist, tender, and perfect with coffee, fruit, or glaze.
🧾 Ingredients
- 1 cup butter (softened)
- 2½ cups sugar
- 6 eggs (room temperature)
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
👩🍳 How to make it
1. Cream butter and sugar
- Beat butter and sugar until light and fluffy
- This step builds the cake’s soft texture
2. Add eggs
- Add eggs one at a time
- Mix well after each addition
3. Add sour cream & vanilla
- Mix in sour cream and vanilla until smooth
4. Add dry ingredients
- Combine flour, baking soda, and salt
- Slowly mix into wet batter
- Do not overmix
5. Bake
- Pour into greased bundt pan
- Bake at 165–175°C (325°F) for 70–85 minutes
- Check with a toothpick (should come out clean)
6. Cool
- Let cake cool in pan 10–15 minutes
- Then turn out onto rack to cool fully
🍽️ What it tastes like
- Rich, buttery flavor
- Slight tang from sour cream
- Dense but soft crumb
- Classic “old-fashioned bakery” texture
🔄 Variations
- 🍋 Lemon sour cream pound cake
- 🍫 Chocolate swirl version
- 🍓 Strawberry glaze topping
- 🍯 Vanilla glaze drizzle
💡 Tips
- Room temperature ingredients = smoother batter
- Don’t overmix after adding flour
- Sour cream is key for moisture
- Bundt pan gives best structure and crust
🧾 Bottom line
Old-fashioned sour cream pound cake is a rich, moist, classic dessert cake with a tender crumb and balanced buttery-tangy flavor.
If you want, I can also give you a super moist bakery-style version, or a Southern glaze recipe that makes it extra sweet and shiny.
