Description
This classic Sour Cream Pound Cake is rich, moist, and tender with a delicate crumb. The addition of sour cream adds moisture and a slight tang, perfectly balanced by a smooth vanilla glaze that enhances its buttery flavor. Ideal for dessert or an afternoon treat with coffee.
Ingredients
Scale
Cake
- 1 cup unsalted butter (2 sticks), softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sour cream
- 2 tsp vanilla extract
- Zest of 1 lemon (optional)
Glaze
- 2 cups powdered sugar
- 2-3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Batter: Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, usually about 3 to 5 minutes.
- Add Eggs: Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next. This helps create a stable batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined without overworking the batter.
- Add Flavorings: Stir in the vanilla extract and, if using, the lemon zest to enhance the cake’s flavor profile.
- Transfer Batter to Pan: Pour the prepared batter evenly into the greased bundt or tube pan, smoothing the top as needed.
- Bake the Cake: Bake for 1 hour to 1 hour and 15 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set. Then, carefully remove it from the pan and place it on a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk or heavy cream, vanilla extract, and a pinch of salt. Adjust the consistency by adding more milk or powdered sugar if needed to get a smooth drizzle.
- Glaze the Cake: Once the cake is fully cooled, drizzle the glaze evenly over the top, letting it drip down the sides for a beautiful finish.
Notes
- Ensure the butter is softened but not melted for proper creaming.
- Do not overmix the batter once the flour is added to maintain cake tenderness.
- Optional lemon zest adds a fresh citrus note but can be omitted for a more traditional flavor.
- The glaze can be thickened or thinned depending on your desired finish.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to 1 week.
