Who doesn’t love pound cake? It’s a delicious, moist, dense cake. You don’t need filling or frosting at all. There are so many flavors but I keep coming back to the sour cream flavor profile. This moist, dense cake is a star right by itself. Sprinkle a little powdered sugar on the cooled cake and enjoy!
I like to add a little lemon extract and a handful of fresh blueberries to the batter for an amazing lemon – blueberry cake. Feel free to bake this cake as a classic bundt cake, in a large bundt pan, or in baking pans to use as a layer cake. Either way, it’s delicious.
Mama always kept a pound cake in the freezer for unexpected guests. On special occasions, she would slice and Macerate fresh strawberries with a little sugar. The sliced pound cake was served with strawberries (and the yummy juicy syrup) and a big dollop of freshly whipped cream. Always an impressive dessert. Personally, I like to toast a slice and add some butter and jelly for breakfast. So many ways this Sour Cream Pound Cake can be enjoyed.
Pound cake freezes beautifully and the sour cream pound cake is no exception. I like to wrap my cake while it is still warm, after it’s been out of the oven for 30 minutes or so. This will keep the flavor and moisture from evaporating while it cools. You should be able to touch the cake comfortably as it should be warm but not hot.
A double layer of Saran Wrap and a final wrap of heavy duty aluminum foil and it’s ready for the freezer! Don’t forget to date and label the wrapped cake. It will hold in the freezer for 4-6 weeks. To defrost, remove the wrapped cake from the freezer and leave wrapped while it comes to room tempertature. Unwrap and enjoy!
- Preheat oven to 325° and spray bundt pan or baking pans with spray release or grease and flour. Four 8” baking pans or Five 7” pans.
- In a large bowl, add flour and baking soda. Mix with whisk and set aside.
- In the bowl of a stand mixer using a paddle attachment, add butter (room temperature) and sugar. Mix on medium speed until light and fluffy.
- Add sour cream and mix on medium until incorporated.
- Add the flour mixture to the creamed mixture, alternating with the eggs. Add eggs, one at a time, beat, then add some flour. Beginning and ending with the flour.
- Add the vanilla and beat until incorporated taking care not to over beat.
- Pour batter into bundt pan or pans.
- Bake bundt pan about 1 hour and 15- 20 minutes. Toothpick inserted into center should come out with a few crumbs, but no liquid.
- If using baking pans, bake 35-40 minutes. Toothpick inserted into center should be clean or have a few crumbs, but no liquid.
- Let cake cool in pan/pans for 10-15 minutes. Turn out onto a cooling rack and let cool until warm to the touch. Wrap cakes in saran wrap and let them finish cooling.
To make Blueberry Lemon Pound Cake:
- Add 1 tsp of lemon extract in addition to vanilla extract.
- Zest one lemon and add the zest to the batter for additional lemon flavor.
- Toss 1 cup of fresh blueberries with flour, just enough flour to lightly coat the berries. Fold blueberries into batter before pour batter into pan.
If using a bundt pan, be sure to spray it well with pan release. If using butter and flour to prepare the pan, make sure all areas of the pan are well coated. This will prevent any cake from sticking to the pan when go to remove it.
Have all ingredients at room temperature.
Be careful to not overbake the cake. A few crumbs on the toothpick are ok. If the toothpick inserted in the center has liquid on it, it’s not done.
To add additional lemon flavoring, zest a lemon (be careful not to get the bitter white part) and add the zest to the batter when adding the lemon and vanilla extracts.
Store wrapped cakes in the refrigerator or freeze for use at a later date.
Let cake come to room temperature before eating. Butter cakes taste best at room temperature.