Southern Living Sour Cream Pound Cake is a classic dessert that has a rich and buttery flavor with a dense and moist texture. The cake has a golden brown exterior and a slightly crumbly crust that gives way to a soft and tender crumb inside.
The addition of sour cream to the batter helps to keep the cake moist and adds a slight tangy flavor that complements the sweetness of the cake. The vanilla extract gives the cake a warm and comforting aroma that is sure to make your mouth water.
This pound cake is versatile and can be served on its own or with a variety of toppings such as whipped cream, fresh berries, or a drizzle of caramel or chocolate sauce. It is perfect for any occasion, whether you’re serving it at a family gathering or a special event.
What makes the Southern Living sour cream pound cake recipe unique or special?
The Southern Living sour cream pound cake recipe is known for its rich and decadent flavor, as well as its moist and tender texture. What sets it apart and makes it unique are a few key factors:
Use of Sour Cream: The inclusion of sour cream in the recipe adds moisture and tanginess to the pound cake, resulting in a tender and rich texture. Sour cream also contributes to the cake’s depth of flavor.
Perfect Balance of Ingredients: The Southern Living recipe is carefully crafted to achieve the perfect balance of ingredients, including butter, sugar, eggs, flour, and leavening agents. This balance ensures a moist and dense crumb while maintaining a light and fluffy consistency.
Classic Southern Influence: The recipe embodies the traditional Southern style of baking, which emphasizes rich and indulgent flavors. It reflects the heritage of Southern cuisine and is a favorite among those who appreciate the comfort and nostalgia associated with Southern desserts.
Versatility: While the base recipe is delicious on its own, the Southern Living sour cream pound cake can also be customized and adapted to create various flavor variations. By adding different extracts, zests, or mix-ins, such as citrus, chocolate, or nuts, you can put your own spin on the classic recipe.
How do you make a moist sour cream pound cake?
Tips for a Moist Sour Cream Pound Cake:
- Make sure all of your ingredients are at room temperature, as this will help the batter to come together smoothly.
- Be careful not to overmix the batter, as this can cause the cake to become tough and dry.
- Use high-quality ingredients, such as real butter and pure vanilla extract, for the best flavor.
- Store the cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out.
How long does Southern Living sour cream pound cake
A Southern Living sour cream pound cake can last for up to 3 days at room temperature if stored properly. After that time, it may start to dry out and lose its freshness. If you need to store it for longer, you can wrap it tightly with plastic wrap and store it in the refrigerator for up to a week.
If you want to store the cake for an even longer period, you can freeze it. Wrap it tightly with plastic wrap and place it in an airtight container or a heavy-duty freezer bag. It can be stored in the freezer for up to 3 months. When you’re ready to eat it, let it thaw in the refrigerator overnight before serving.
Main Ingredients of making Southern Living sour cream pound cakeÂ
1 ½ cup all-purpose flour (spooned & leveled *see note below)
• ¼ tsp baking soda
• ½ cup salted butter (softened)
• 1 ¼ cup white sugar
• 3 large eggs (room temperature)
• ½ cup sour cream (room temperature)
• 1 tsp vanilla extract
Step-by-Step Making of Southern Living sour cream pound cake
1. Preheat the oven to 325°F (160°C) and generously grease a 10-inch bundt pan or tube pan with non-stick baking spray.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, for about 3-4 minutes, using a handheld or stand mixer fitted with the paddle attachment.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
6. Mix until just combined, being careful not to overmix the batter.
7. Stir in the vanilla extract.
8. Pour the batter into the prepared pan and smooth out the top with a spatula.
9. Bake for 1 hour and 20-30 minutes or until a toothpick inserted into the center comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
11. Once the cake has cooled, slice and serve.
What can I serve with Southern Living sour cream pound cake?
Southern Living sour cream pound cake is a classic dessert that pairs well with a variety of flavors. Here are a few ideas:
Fresh fruit: Sliced strawberries, raspberries, or blueberries are a great complement to the richness of the pound cake.
Whipped cream: A dollop of whipped cream on top of the pound cake adds a light and airy texture to each bite.
Caramel or chocolate sauce: Drizzle some caramel or chocolate sauce over the pound cake to add a sweet and decadent touch.
Ice cream: A scoop of vanilla, chocolate, or strawberry ice cream on top of the pound cake makes for a delicious dessert.
Fruit compote: A homemade fruit compote made with fresh or frozen berries and a bit of sugar can add a burst of flavor and sweetness to the pound cake.
Coffee or tea: Serve the pound cake with a hot cup of coffee or tea to balance out the sweetness of the dessert.
How does Southern Living sour cream pound cake differ from regular pound cake?
Southern Living sour cream pound cake is a variation of traditional pound cake that includes sour cream as one of its main ingredients. This addition of sour cream gives the cake a slightly tangy and rich flavor and a moist texture, which sets it apart from regular pound cake.
Traditional pound cake is made with four basic ingredients: flour, sugar, butter, and eggs. Pound cake got its name from the fact that it originally contained a pound of each of these ingredients. This simple cake has a dense texture and a rich, buttery flavor.
In contrast, Southern Living sour cream pound cake recipe includes sour cream, which adds moisture to the cake and a slight tanginess to the flavor. It also includes the traditional pound cake ingredients and often includes a small amount of leavening agent, such as baking powder, to make the cake slightly lighter in texture.
Overall, the addition of sour cream gives Southern Living sour cream pound cake a unique flavor and texture that sets it apart from traditional pound cake.
Southern Living sour cream pound cake nutritional value
- Serving size: 1 slice (1/12 of a 10-inch cake)
- Calories: 340
- Total fat: 19g
- Saturated fat: 11g
- Cholesterol: 120mg
- Sodium: 200mg
- Total carbohydrates: 39g
- Dietary fiber: 0g
- Sugars: 25g
- Protein: 4g
Please note that these are approximate values and may vary depending on the recipe and ingredients used. Additionally, the above values are for guidance purposes only and should not be taken as medical advice.
Southern Living Sour Cream Pound Cake | Sour Cream Pound Cake Recipe Southern Living
Equipment
- One big Bowl
- Blender
- Spider spatula
- cooking spud
Ingredients
- 1½ Cup All-purpose flour
- ¼ Tbsp Baking soda
- ½ Cup Salted butter
- 1¼ Cup White sugar
- 3 Piece Large eggs
- ¼ Cup Sour cream
- 1 Tbsp Vanilla extract
Instructions
- Preheat the oven to 325°F (160°C) and generously grease a 10-inch bundt pan or tube pan with non-stick baking spray.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, for about 3-4 minutes, using a handheld or stand mixer fitted with the paddle attachment.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
- Mix until just combined, being careful not to overmix the batter.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan and smooth out the top with a spatula.
- Bake for 1 hour and 20-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Once the cake has cooled, slice and serve.
Video
Notes
- Use Room Temperature Ingredients: It's important to use room temperature ingredients as this helps the batter to come together smoothly and evenly. Take the butter, eggs, and sour cream out of the fridge for a few hours before starting to bake.
- Cream Butter and Sugar Properly: When creaming the butter and sugar, be sure to beat them together for at least 3-4 minutes until the mixture is light and fluffy. This helps to incorporate air into the batter, which creates a tender cake.
- Add Eggs One at a Time: Be sure to add the eggs one at a time, mixing well after each addition. This helps to ensure that the eggs are fully incorporated into the batter and prevents overmixing.
- Don't Overmix the Batter: Overmixing the batter can cause the cake to become tough and dry. Be sure to mix the dry ingredients into the wet ingredients until just combined.
- Use High-Quality Ingredients: Use high-quality ingredients, such as real butter and pure vanilla extract, for the best flavor.
- Use a Good Quality Pan: A good quality bundt or tube pan will help to ensure that the cake bakes evenly and releases easily from the pan.
- Bake at the Right Temperature: Bake the cake at 325°F (160°C) for 1 hour and 20-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake Properly: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart or sticking to the pan.
- Wrap and Store the Cake Properly: Wrap the cake tightly with plastic wrap or store it in an airtight container to keep it moist and fresh. Store it at room temperature for up to 3 days, or in the refrigerator for up to a week.
