Sour Cream Pound Cake
Sour Cream Pound Cake is a classic dessert that is perfect for any occasion. This cake is moist and flavorful, with a tender crumb and a slightly sweet glaze. It is easy to make and can be dressed up or down to suit any taste.
Sour Cream Pound Cake is a classic dessert that is perfect for any occasion. This cake is moist and flavorful, with a tender crumb and a slightly sweet glaze. It is easy to make and can be dressed up or down to suit any taste.
- Carbohydrate 1889.7834000266 g
- Cholesterol 1328.43249988626 mg
- Fat 129.69159496479 g
- Fiber 47.6695012660803 g
- Protein 247.469845034584 g
- Saturated Fat 60.4046399753393 g
- Serving Size 1 1 Serving (3327g)
- Sodium 919.466999913995 mg
- Sugar 1842.11389876052 g
- Trans Fat 18.8820469964511 g
- Calories 9908 calories
Step-by-step
- Allow butter and eggs to come to room temperature on the counter for about 30 minutes.
- Grease Bundt pan very well with butter and coat with sugar (the sugar creates a nice crust on the outside, you may want to do a light dusting of flour after sugar if you are worried that it may stick).
- Beat butter slightly.
- Add part of sugar and mix smooth.
- Add remaining sugar and beat until very smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in flavoring.
- Add dry ingredients alternately with sour cream.
- Bake at 325 degrees in greased and sugared/floured Bundt or tube pan for ½ hour.
- REDUCE HEAT to 300 degrees and cook 45 – 50 minutes or until done.
- Cake is done when a wooden toothpick inserted near center comes out clean.
- Cool cake for 15 minutes on a wire rack before flipping it out of pan on to cake plate.
Swapping regular granulated sugar for fine cane sugar alters the final crumb density noticeably. Butter and eggs require a full 30 minutes at room temperature before mixing to build a stable emulsion. High-fat European butter yields a richer crumb compared to standard supermarket blocks. Creaming the butter and sugar thoroughly incorporates air pockets that drive the rise without chemical leavening agents.
Adjusting Yields for Smaller Households
Dividing a heavy batter across multiple loaf pans or miniature tins saves power and prevents waste. Standard Bundt recipes scale down successfully by weight rather than volume. Weigh the total beaten batter on a digital scale to divide it mathematically among smaller pans. Reduce baking temperatures by 25 degrees when using dark metal pans to prevent exterior scorching before the center sets. Check doneness 15 minutes early when baking smaller portions.
- Greasing the pan with solid shortening instead of cooking spray prevents chemical residue buildup.
- Sifting cake flour removes dense lumps that weigh down the batter.
- Allowing the baked cake to rest for precisely 15 minutes in the pan ensures structural integrity before inversion.
