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Old Fashioned Melt In Your Mouth Sour Cream Pound Cake Recipe

Old Fashioned Melt In Your Mouth Sour Cream Pound Cake Recipe
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★★★★★

5.1 from 5 reviews

This Old Fashioned Melt In Your Mouth Sour Cream Pound Cake is a rich, tender, and moist classic dessert with a delicately crisp crust. Made with simple ingredients like butter, sugar, eggs, sour cream, and cake flour, this pound cake offers a perfect balance of buttery flavor and tangy sour cream, resulting in an irresistibly soft crumb and a golden crust.

Ingredients

Scale

Butter and Sugar

  • 1 cup unsalted butter, softened
  • 3 cups granulated sugar

Eggs

  • 6 eggs, yolks and whites separated

Dry Ingredients

  • 3 cups cake flour
  • 1/4 teaspoon baking soda
  • Pinch of salt

Wet Ingredients

  • 1 cup whole sour cream
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 300° F. Grease and flour a bundt cake pan thoroughly to ensure easy removal of the cake after baking.
  2. Cream Butter and Sugar: Using a stand mixer or hand mixer at medium speed, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process usually takes about 3-4 minutes.
  3. Add Egg Yolks and Vanilla: Add the separated egg yolks along with the pure vanilla extract to the creamed butter and sugar. Continue mixing until the batter is light and fluffy, creating a smooth base for the cake.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking soda, and a pinch of salt to evenly distribute all the dry ingredients.
  5. Mix Dry Ingredients and Sour Cream: Gradually add the dry ingredient mixture to the butter mixture a little at a time, mixing gently after each addition. Once combined, add the whole sour cream and mix until just incorporated.
  6. Fold in Egg Whites: Beat the egg whites in a clean bowl until stiff peaks form. Immediately fold all of the fluffy egg whites into the batter using a large rubber spatula with no more than five or six gentle strokes. Be careful to avoid over-folding to maintain aeration.
  7. Pour Batter and Bake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for about 1 hour and 30 minutes. Test for doneness by inserting a skewer into the center; it should come out clean.
  8. Cool and Serve: Remove the cake from the oven and let it cool in the pan on a cooling rack for 15 minutes. Then invert the cake onto a cake stand or plate. Allow it to cool completely before slicing and serving.

Notes

  • Using cake flour instead of all-purpose flour ensures a finer, more tender crumb.
  • Do not over-fold the egg whites into the batter to preserve the cake’s light texture.
  • Whole sour cream adds moisture and a subtle tang, enhancing the cake’s flavor and softness.
  • If a bundt pan is unavailable, you can use a tube pan or a loaf pan, but adjust baking time accordingly.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: pound cake, sour cream cake, old fashioned cake, bundt cake, melt in your mouth, classic dessert

Find it online: https://kitchenbyrita.com/old-fashioned-melt-in-your-mouth-sour-cream-pound-cake-recipe/