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Sour Cream Pound Cake Recipe

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4 from 14 reviews

  • Author: Leila
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings

Description

This classic Sour Cream Pound Cake is rich, moist, and bursting with citrus flavors. Perfectly balanced with a blend of vanilla, orange, and lemon extracts, this dense yet tender cake is ideal for any occasion. The unique step of coating the bundt pan with sugar before baking creates a sweet, crunchy crust that complements the smooth interior, making each slice irresistible.

Ingredients

Pan Preparation

  • Nonstick Baking Spray
  • 1/4 cup Sugar (for coating the pan)

Dry Ingredients

  • 3 cups All-Purpose Flour
  • 1/4 tsp Baking Soda
  • 1 tsp Salt

Wet Ingredients

  • 1 cup Unsalted Butter (room temperature)
  • 1/2 cup Butter Flavored Shortening
  • 3 cups Sugar
  • 6 Eggs (room temperature)
  • 2 tsp Vanilla Extract
  • 1/2 tsp Orange Extract
  • 1/2 tsp Lemon Extract
  • 1 cup Sour Cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a 12-cup bundt pan thoroughly with nonstick baking spray. Then, evenly coat the inside of the pan with 1/4 cup of sugar by sprinkling it over the spray-coated surface. Tap out any excess sugar and set the pan aside.
  2. Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking soda, and kosher salt. This ensures even distribution of the leavening agent and salt for a balanced cake texture.
  3. Cream Fats and Sugar: Using the paddle attachment on your stand mixer, add the unsalted butter and butter-flavored shortening into the mixing bowl. Cream them together on medium speed for about 3 minutes until light and fluffy. Gradually add 3 cups of sugar and continue mixing for another 3 minutes to fully incorporate and aerate the mixture.
  4. Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Periodically scrape down the sides of the bowl to ensure even mixing. Don't worry if the batter appears to split during this stage; it will come together later. Once all eggs are added, mix in the vanilla, orange, and lemon extracts until just combined.
  5. Incorporate Dry Ingredients and Sour Cream: Add the sifted dry ingredients to the mixer bowl, followed by the sour cream. Mix on low speed for 20-30 seconds or until everything is just combined, ensuring not to overmix which could toughen the cake.
  6. Pour Batter and Bake: Pour the prepared batter into the sugar-coated bundt pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 70 to 75 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs attached.
  7. Cool the Cake: After baking, let the cake sit in the pan for 5 minutes to set. Then carefully invert the bundt pan onto a cooling rack. Allow the cake to cool completely before slicing to retain its moisture and texture.

Notes

  • Room temperature ingredients help the cake batter mix more evenly and produce a tender crumb.
  • Coating the bundt pan with sugar after spraying it creates a delightful sweet crust that enhances texture.
  • If the batter appears split after adding eggs, continue mixing gently; it will come together.
  • Use a toothpick test to avoid overbaking, which can dry out the cake.
  • Allow the cake to cool fully before cutting for neat slices.
  • For added flavor, you can dust the cooled cake with powdered sugar or glaze with a simple citrus icing.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/sour-cream-pound-cake-recipe/