BEST SOUR CREAM POUND CAKE IN THE WORLD
I swear to Beans, the months of October through December leave me utterly exhausted! Each year, I promise myself that I will implement various strategies to ensure a smoother holiday and travel season, yet I never follow through. Recently, I find myself in bed by 7 PM, LOL. I am truly fatigued!
Nevertheless, I have managed to maintain consistency with my slow morning self-care routine, and it has been delightful! I rise before dawn, enjoy my coffee, meditate, journal, and partake in whatever brings me joy at that moment. Recently, my new passion has been baking cakes in the morning.
It is so therapeutic!
There is something uniquely special about morning baking. While everyone else is still asleep, the sun casts a pre-sunrise blue glow, creating an atmosphere that feels almost magical as the world gradually awakens.
This week, I baked a sour cream pound cake!
This sour cream pound cake truly amazed me! I have another sour cream pound cake recipe on my blog that I adore, but I must admit this one surpasses it! Step aside, cream cheese pound cake; it is time for this sour cream pound cake to take the spotlight! It has undoubtedly earned its place among my other exceptional pound cake recipes.
Oh my goodness, everyone! This cake is incredibly rich and moist. It boasts an exceptionally tender crumb texture. I dare say it is the finest sour cream pound cake I have ever tasted, and I have had plenty!
I ended up baking an additional one to store in the freezer. It is always convenient to have a dessert ready for holiday guests, and pound cake is the greatest of all time when it comes to freezing.
Have you ever tried sour cream pound cake? Sour cream contributes a level of richness and moisture to pound cakes. It is similar to a buttermilk pound cake but has a moister crumb texture. It retains the classic pound cake flavor, making it easy to infuse with various extracts.
My preferred trio of extracts for sour cream pound cake includes vanilla, almond, and lemon. I appreciate how these extracts provide subtle flavor while preserving that buttery richness.
Here’s what you will require
INGREDIENTS (the complete recipe with measurements is available at the end of the post)
CAKE
- all-purpose flour, sifted
- baking soda
- salt
- unsalted butter, at room temperature
- granulated sugar
- sour cream
- vanilla extract
- almond extract
- lemon extract
- large eggs, at room temperature
GLAZE
- powdered sugar
- heavy whipping cream
- fine sea salt
- vanilla extract
How to prepare the sour cream pound cake recipe
INSTRUCTIONS
Preheat the oven to 325°F. Lightly grease a bundt pan (I utilize a 9.5-inch pan) with shortening and dust it evenly with flour. Set it aside.
In a large bowl, sift together the flour, baking soda, and salt. Set aside.
In another large bowl, combine the butter with approximately one cup of the sugar.
Set a timer for 3 minutes, and using a hand mixer on low speed, blend in all of the sugar along with the remaining sugar until it is creamed. Cease mixing when the 3 minutes have elapsed.
Incorporate the sour cream (on low speed) just until it is mixed, ensuring to scrape down the sides of the bowl with a rubber spatula.
Add the vanilla extract, almond extract, and lemon extract.
In a separate bowl, crack all the eggs and whisk them just until they are combined.
Gradually incorporate the dry ingredients into the wet ingredients, alternating with the eggs.
Mix until the eggs and flour mixture are fully combined and the batter is light and fluffy. (Be sure to scrape down the sides of the bowl.)
Evenly distribute the pound cake batter into the prepared pan. Tap the pan on the counter to eliminate any air bubbles.
Bake on the middle rack for 1 hour and 15-20 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs attached to it.
Allow the cake to cool on a wire rack for about 20 minutes or until the pan is warm but cool enough to handle.
Remove the cake from the pan and let it cool completely before applying the glaze.
To prepare the glaze, place the sifted powdered sugar in a large bowl.
Gradually add the heavy cream one tablespoon at a time, while stirring until the desired consistency is achieved.
Incorporate the vanilla extract and salt.
Position a piece of parchment paper beneath the cooling rack and drizzle or pour the glaze over the cake.
Position a sheet of parchment paper beneath the cooling rack and either drizzle or pour the glaze over the cake that has cooled. Allow the glaze to set before cutting into the cake.
Advice for creating the FINEST sour cream pound cake
Utilize high-quality ingredients! Indeed, for an exceptional pound cake, it is essential to use premium components. This includes the finest butter, sour cream, and extracts available. The quality truly impacts the outcome. Additionally, opt for full-fat options in this recipe!
Adhere to the instructions meticulously- Ensure that you follow the mixing techniques, pan dimensions, and baking durations to achieve optimal results.
Decoration- I prefer this cake accompanied solely by a rich vanilla glaze, but you are welcome to enhance it with garnishes such as fresh berries, mint leaves, or citrus twists for added visual appeal.
Storing sour cream pound cake
This cake can be kept at room temperature for up to a week. Just wrap it securely in plastic wrap and place it in an airtight container.
Alternatively, refrigeration is an option. Sour cream pound cake freezes and reheats exceptionally well!
To freeze, wrap the slices tightly in aluminum foil or plastic wrap and store them in an airtight freezer container. Remember to label it with the date. This pound cake can be frozen for as long as 3 months.
For reheating, simply allow it to sit at room temperature or warm it in the microwave for a few seconds.
Additional notes
To accurately measure the flour, spoon it into the measuring cup and level it off. After measuring all the flour, sift it.
This glaze yields enough to cover the entire cake. You may reduce the glaze recipe by half if you prefer to drizzle the cake with glaze.
INGREDIENTS
- 1 cup butter
- 3 cups sugar
- 6 eggs
- 3 cups sifted flour
- 1⁄4 teaspoon baking soda
- 1 (8 ounce) container sour cream
- 2 teaspoons vanilla
DIRECTIONS
Cream butter and sugar.
Add eggs on at a time and beat well.
Add sifted flour and baking soda alternating with sour cream.
Add Vanilla.
Place in greased and floured pan.
Bake at 300 for 1 hour and 30 minutes or until done. Cool. Enjoy the BEST SOUR CREAM POUND CAKE IN THE WORLD recipes !!!
BEST SOUR CREAM POUND CAKE IN THE WORLD VIDEO :
