Sour Cream Pound Cake



 Sour Cream Pound Cake

Sour Cream Pound Cake – Moist, Tender & Easy Recipe

Bake a moist and tender sour cream pound cake with rich buttery flavor. Perfect for dessert, coffee, or special occasions.

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Introduction

Sour Cream Pound Cake is a classic dessert known for its extra moist crumb and tender texture. The addition of sour cream balances the richness of butter, creating a slightly tangy, buttery flavor that elevates this traditional pound cake to bakery-quality perfection. It’s ideal for slicing, serving with fresh fruit, or enjoying with coffee.

Why This Sour Cream Pound Cake Works

  • Extra moisture and tender crumb from sour cream

  • Balanced sweetness and rich flavor

  • Golden crust with soft interior

  • Clean, even slices every time

  • Foolproof, classic recipe

Ingredients for Sour Cream Pound Cake

You’ll Need (10–12 slices)

  • 1 cup (226 g) unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs, room temperature

  • 1 tsp vanilla extract

  • 3 cups all-purpose flour

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 cup sour cream, room temperature

Tip: Using room-temperature sour cream prevents curdling and ensures smooth batter.

How to Make Sour Cream Pound Cake

Step-by-Step Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.

  2. Cream butter and sugar until light and fluffy (4–5 minutes).

  3. Add eggs one at a time, mixing well after each addition.

  4. Mix in vanilla extract.

  5. Whisk flour, baking powder, and salt in a separate bowl.

  6. Alternately add dry ingredients and sour cream to the butter mixture, starting and ending with dry ingredients.

  7. Pour batter into prepared pan and smooth the top.

  8. Bake 70–80 minutes, until a toothpick inserted comes out clean.

  9. Cool 15 minutes in pan, then turn out onto a rack to cool completely.

Pro Tips for Perfect Sour Cream Pound Cake

  • Do not overmix once flour is added

  • Bake low and slow for even crumb

  • Tent with foil if top browns too quickly

  • Cool completely before slicing for best results

Variations & Flavor Add-Ins

What to Serve with Sour Cream Pound Cake

Storage & Freezing

  • Room temperature (covered): up to 4 days

  • Refrigerated: up to 7 days

  • Freeze (wrapped tightly): up to 2 months

Frequently Asked Questions

Why is my sour cream pound cake dense?
Overmixing or too much flour can cause density.

Can I use Greek yogurt instead of sour cream?
Yes, but it may slightly change texture.

Is a cracked top normal?
Yes—classic pound cakes often crack on top.

Final Thoughts

Sour Cream Pound Cake is a timeless dessert that delivers buttery flavor, moist texture, and tender crumb. It’s an elegant yet simple cake perfect for any occasion, from everyday treats to special celebrations.

OTHER RECIPES



Pound Cake Ingredients:
  • 1 cup butter, room temperature
  • 3 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 cups all purpose flour
  • 1 cup sour cream

Pound Cake Instructions

Preheat oven to 325°F. Coat a 10- cup bundt pan with baking spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and the sugar for 5 minutes on medium speed.
Add in the eggs, vanilla, baking soda, and salt and mix until combined, scraping the sides of the bowl as necessary.
Turn the mixer to low and add in the flour, mixing until just combined. 

Add in the sour cream and mix on low for 1 minute until incorporated, scarping the sides and bottom of the bowl to ensure everything is mixed evenly.
Pour batter into the prepared pan and bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 20 minutes. 
Loosen the sides of the cake by running a butter knife around the edges. Invert the bundt pan onto a cake or serving plate. 
Dust with powdered sugar if desired.
Serve warm or room temperature.
 Cool. Enjoy the Pound Cake recipes !!!




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Butter Pecan Pound Cake Recipe



Butter Pecan Pound Cake Recipe 

 Butter Pecan Pound Cake – Rich, Nutty & Moist Recipe

Bake a butter pecan pound cake with toasted pecans and rich buttery flavor. Moist crumb, classic texture, and perfect slices.

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Butter Pecan Pound Cake Recipe

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Introduction

Butter Pecan Pound Cake is a Southern classic that combines deep buttery flavor with toasted pecans for a rich, nutty finish. Dense yet tender, this pound cake delivers bakery-quality texture and slices beautifully. It’s perfect for holidays, potlucks, or whenever you want a truly comforting homemade dessert.

Why This Butter Pecan Pound Cake Is So Good

  • Toasted pecans for enhanced flavor

  • Rich butter-forward crumb

  • Moist texture that keeps well

  • Perfect balance of sweetness and nuttiness

  • Elegant enough for special occasions

Ingredients for Butter Pecan Pound Cake

You’ll Need (10–12 slices)

Tip: Toast pecans at 350°F (175°C) for 6–8 minutes for best flavor.

How to Make Butter Pecan Pound Cake

Step-by-Step Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.

  2. Cream butter and sugar until light and fluffy (4–5 minutes).

  3. Add eggs one at a time, mixing well after each addition.

  4. Mix in vanilla extract.

  5. Whisk flour, baking powder, and salt in a separate bowl.

  6. Add dry ingredients alternately with milk, beginning and ending with flour.

  7. Fold in toasted pecans gently.

  8. Pour batter into prepared pan and smooth top.

  9. Bake 75–85 minutes, until a toothpick comes out clean.

  10. Cool 15 minutes in pan, then turn out and cool completely.

Pro Tips for the Best Pecan Pound Cake

  • Always toast pecans before adding

  • Toss pecans lightly in flour to prevent sinking

  • Avoid overmixing after adding nuts

  • Cool completely for clean slices

Variations & Flavor Upgrades

What to Serve with Butter Pecan Pound Cake

Storage & Freezing

Frequently Asked Questions

Can I use salted butter?
Yes—reduce added salt by half.

Why did my pecans sink?
Tossing them in flour helps keep them suspended.

Is a cracked top normal?
Yes—cracks are classic in pound cakes.

Final Thoughts

Butter Pecan Pound Cake is a rich, comforting dessert that highlights everything people love about classic pound cake—enhanced with the warm, nutty flavor of toasted pecans. It’s a timeless recipe that always earns rave reviews.




A nice butter pound cake recipe to try ! 


 * 1/2 cup powdered sugar 
 * 1/2 cup chopped pecans 
 * 1 Butter Pecan cake mix 
 * 4 eggs 
 * 3/4 cup oil 
 * 1 cup water 


 1. Grease tube pan heavily and dust with powdered sugar, leaving remaining sugar in bottom of pan. 
 2. Sprinkle nuts in bottom of pan. 
 3. Spray with Pam cooking spray. 
 4. Mix cake mix with eggs, oil, and water. 
 5. Beat 2 minutes. 
 6. Stir in coconut pecan frosting. 
 7. Pour into pan. 
 8. Bake at 350 degrees about 55 minutes. 
 9. Check doneness with toothpick. 
10. Remove from pan while warm. The butter pound cake recipe is ready to serve...enjoy it ! butter-pound-cake.

Butter Pecan Pound Cake Recipe Video :



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BUTTER CRISP POUND CAKE



BUTTER CRISP POUND CAKE 

Butter Crisp Pound Cake – Golden Crust & Rich Flavor

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Bake a butter crisp pound cake with a golden, crackly crust and rich, tender crumb. Classic from-scratch recipe that slices perfectly.

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Butter Crisp Pound Cake

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Introduction

Butter Crisp Pound Cake is a classic, old-fashioned dessert known for its golden, slightly crisp exterior and rich, buttery interior. The contrast between the delicate crust and tender crumb makes this pound cake especially irresistible. It’s perfect for slicing, gifting, or serving with coffee and tea.

What Makes Butter Crisp Pound Cake Special?

  • Lightly crisp, crackled outer crust

  • Rich butter-forward flavor

  • Dense yet tender crumb

  • Simple pantry ingredients

  • Beautiful slices with clean edges

Why You’ll Love This Recipe

  • Old-school bakery-style results

  • Crisp top without glazing or syrup

  • Moist texture that keeps well

  • Perfect for loaf or bundt pans

  • Ideal for everyday or special occasions

Ingredients for Butter Crisp Pound Cake

You’ll Need (10–12 slices)

  • 1 cup (226 g) unsalted butter, softened

  • 2¼ cups granulated sugar

  • 4 large eggs, room temperature

  • 1 tbsp vanilla extract

  • 3 cups all-purpose flour

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 cup whole milk, room temperature

Tip: Extra sugar helps create the signature crisp crust.

How to Make Butter Crisp Pound Cake

Step-by-Step Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.

  2. Cream butter and sugar until very light and fluffy (5 minutes).

  3. Add eggs one at a time, beating well after each addition.

  4. Mix in vanilla extract.

  5. Whisk flour, baking powder, and salt in a separate bowl.

  6. Add dry ingredients alternately with milk, beginning and ending with flour.

  7. Pour batter into prepared pan and smooth top.

  8. Bake 75–85 minutes, until a toothpick comes out clean.

  9. Cool 15 minutes in pan, then turn out and cool completely.

Pro Tips for a Perfect Crisp Crust

  • Cream butter and sugar thoroughly

  • Bake low and slow for even browning

  • Do not cover while cooling

  • Avoid overmixing after flour is added

Variations & Flavor Enhancements

  • Lemon Crisp Pound Cake: Add 2 tbsp lemon zest

  • Almond Crisp Pound Cake: Use almond extract

  • Vanilla Bean Pound Cake: Replace extract with vanilla bean paste

  • Sugar Crust Boost: Sprinkle 1 tbsp sugar on top before baking

What to Serve with Butter Crisp Pound Cake

Storage & Freezing

  • Room temperature (covered): up to 4 days

  • Refrigerated: up to 7 days

  • Freeze (wrapped tightly): up to 2 months

Frequently Asked Questions

Why is the crust crisp?
The high butter and sugar content caramelizes during baking.

Can I use a bundt pan?
Yes—this recipe works beautifully in bundt pans.

Is a cracked top normal?
Yes—cracks are classic and desirable in pound cakes.

Final Thoughts

Butter Crisp Pound Cake is a timeless dessert that celebrates simplicity and technique. With its golden crust, rich flavor, and tender crumb, it’s the kind of cake that never goes out of style and always earns compliments.


OTHER RECIPES



A nice butter pound cake recipe...try this one ! 

POUND CAKE INGREDIENTS
  • 1 1/2 c. butter-flavored Crisco
  • 3 c. sugar
  • 3 c. plain flour
  • 1 tsp. baking powder
  • 1 c. milk
  • 6 eggs
  • 3 tsp. vanilla flavoring
POUND CAKE INSTRUCTIONS 

Mix Crisco and sugar until well blended. 
Add sifted dry ingredients alternately with milk. 
Add eggs one at a time, beating well after each addition. 
Add vanilla and mix well.
 Bake in a large tube pan at 350 degrees for 1 hour and 15 minutes, or until firm and golden brown. 

 Variation: 
For chocolate pound cake, add 6 tablespoons cocoa sifted in with dry ingredients to batter. 
The crispy butter pound cake recipe is ready to serve....! Enjoy it ! butter-pecan-pound-cake-recipe

BUTTER CRISP POUND CAKE VIDEO :




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