Old Fashioned Sour Cream Pound Cake

There’s something truly magical about classic recipes that have stood the test of time, and this Old Fashioned Sour Cream Pound Cake is a shining example. With its golden, sugary crust and a delicate balance of fluffiness and density, each bite is a delightful experience. The vanilla and almond flavors meld together beautifully, creating a cake that’s both nostalgic and irresistibly delicious.

As the 4th of July approaches, it’s the perfect opportunity to gather with friends and family, enjoy delicious food, and watch the fireworks light up the sky. This pound cake is a wonderful addition to any celebration, and if you enjoy it, you might also want to try our vanilla bean pound cake, pistachio pound cake, or cranberry orange pound cake!

Why You’ll Love This Recipe

This pound cake is a treasured family recipe from my husband’s side. It’s a staple in my mother-in-law’s kitchen, and for good reason! The cake’s texture is flawlessly balanced, with a golden sugary crust that gives way to a moist, dense crumb. The combination of vanilla and almond flavors is simply divine, making it a hit at any gathering.

Ever wondered why it’s called a pound cake? Traditionally, it was made with a pound each of flour, sugar, eggs, and butter. No wonder it’s so rich and satisfying!

Kitchen Equipment You’ll Need

• Mixing bowls
• Electric mixer
• Sifter
• Tube pan
• Spatula
• Measuring cups and spoons

Ingredients

• 3 cups sugar
• 1 cup butter
• 6 eggs, separated
• 2 teaspoons vanilla
• 1 tablespoon fresh lemon juice
• 1 cup sour cream
• 3 cups all-purpose flour, sifted before measuring
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Step-by-Step Instructions

1. Cream together the sugar and butter. Add the egg yolks one at a time, beating well after each addition. Blend in the vanilla, lemon juice, and sour cream.
2. In a separate bowl, sift together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, beating well. In another bowl, beat the egg whites until stiff peaks form.
3. Gently fold the egg whites into the cake batter. Pour the batter into a greased and floured tube pan.
4. Bake at 300°F for about 1-1/2 hours, or until a toothpick inserted into the center comes out clean.

Tips for Success

• Ensure all ingredients are at room temperature for better mixing.
• Be gentle when folding the egg whites to maintain the cake’s fluffiness.
• Avoid opening the oven door during baking to prevent the cake from sinking.

Additional Tips or Variations

• For a citrus twist, add a teaspoon of lemon zest to the batter.
• Top the cake with a simple glaze made of powdered sugar and lemon juice for extra flavor.

Nutritional Highlights (Per Serving)

• Calories: 420
• Fat: 18g
• Carbohydrates: 60g
• Protein: 6g

Frequently Asked Questions (FAQ)

Can I use salted butter?

Yes, but you may want to reduce the added salt in the recipe to compensate.

How should I store the cake?

Wrap the cake tightly in plastic wrap and store it at room temperature for up to 3 days, or refrigerate for up to a week.

Can this cake be frozen?

Yes, wrap it well in plastic wrap and then in foil before freezing. It can be stored in the freezer for up to 3 months.

Conclusion

This Old Fashioned Sour Cream Pound Cake is more than just a dessert; it’s a cherished tradition that brings joy to any occasion. Its timeless flavors and satisfying texture are sure to make it a favorite in your home too. Give it a try and let us know how it turns out! We’d love to hear about your experience and any personal touches you might add. Enjoy!