Absolutely! Here’s a classic, warm, and inviting article for the timeless recipe:
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## **Best Old-Fashioned Sour Cream Pound Cake: A Timeless Southern Classic**
If there’s one dessert that has truly stood the test of time in Southern kitchens, it’s the **Old-Fashioned Sour Cream Pound Cake**. With its dense yet tender crumb, rich flavor, and golden crust, this cake doesn’t need frosting or frills to shine. It’s the kind of cake your grandmother proudly served with coffee, and once you’ve tasted it, you’ll understand why it’s been passed down through generations.
Simple, reliable, and absolutely delicious — this is **pound cake at its best**.
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### 🍰 Why It’s Called a “Pound Cake”
Traditionally, pound cake earned its name from the original recipe: **a pound each of butter, sugar, eggs, and flour**. Over time, the recipe evolved to include flavor boosters like **vanilla, lemon, and sour cream**, giving the cake an even richer texture and flavor.
Adding **sour cream** gives this version an ultra-moist crumb and just a hint of tang that balances the sweetness beautifully.
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### 🛒 Ingredients
* 1 cup (2 sticks) **unsalted butter**, softened
* 3 cups **granulated sugar**
* 6 **large eggs**
* 3 cups **all-purpose flour**, sifted
* ¼ teaspoon **baking soda**
* ½ teaspoon **salt**
* 1 cup **sour cream** (full-fat preferred)
* 1 tablespoon **vanilla extract** (or almond extract for a twist)
Optional: Zest of 1 lemon for brightness
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### 👩🍳 How to Make Old-Fashioned Sour Cream Pound Cake
**1. Preheat & Prep:**
Preheat oven to **325°F (165°C)**. Grease and flour a **10-inch bundt pan** or tube pan.
**2. Cream the Butter & Sugar:**
In a large bowl, beat butter until light and fluffy. Gradually add sugar and beat until well combined — about 4–5 minutes.
**3. Add the Eggs:**
Add eggs **one at a time**, mixing well after each addition.
**4. Mix the Dry Ingredients:**
In a separate bowl, sift together flour, baking soda, and salt.
**5. Alternate Mixing:**
Add flour mixture to the batter alternately with sour cream, beginning and ending with the flour. Stir in the vanilla (and zest, if using).
**6. Bake:**
Pour batter evenly into the prepared pan. Bake for **1 hour 15 minutes to 1 hour 25 minutes**, or until a toothpick inserted in the center comes out clean.
**7. Cool:**
Let cool in the pan for 10–15 minutes before inverting onto a wire rack. Cool completely before slicing.
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