I’m excited to share my dad’s Sour Cream Pound Cake Recipe. This cake is so moist and delicious!
I’m saluting my dad on his birthday! He was born on the 11th day of the 11th month, weighing in at 11 lbs. and 11 ounces. I kid you not!
And he makes the best sour cream pound cake in the world. I promise! It’s a family favorite.
Funny Story Before We Get to Dad’s Sour Cream Pound Cake
My dad never cooked, much less baked, until he retired from working for the federal government. I doubt that he would have known where the silverware was stored, much less where the cake pans were tucked away. He didn’t have a clue.
But once he retired, it was as if he had found his true calling!
Of course, Mom said that he’s always asking her to check and make sure the cake is done before he removes it from the oven. As my niece, Kayla would say, “They are so cute!”
The Grandkids Love Dad’s Sour Cream Pound Cake
My grandsons live for Old Paw Paw’s cakes! Yep, that’s what they lovingly call him! And if I’m visiting my parents and my grandkids aren’t along for the ride, Dad always makes a sour cream pound cake for me to take back to them.
His sour cream pound cakes are so good that he’s actually been asked to sell them at a local farm stand-type store! He politely declined.
I’m sure Dad doesn’t have the time to bake for that local farm stand. He still plants a garden, mows the grass in town and at the cabin, mends broken fences, deer hunts with my 80-year-old mom (they each have a deer stand that is way high), and even climbs on the roof of the cabin to blow off the leaves! You can see their cabin here!
Update: There’s been a lot of changes since I wrote this post and shared Dad’s recipe way back in 2013. Dad is now 90 years old. Mom went to heaven in May of 2016.
As you can tell, I’m really proud of my dad. I could go on and on, but you get the gist. I love him and his sour-cream pound cake. Try it for yourself and I think you’ll love it, too.
Back To Dad’s Sour Cream Pound Cake
One of the things that sets this pound cake apart from other cakes is the use of sour cream in the batter. This ingredient not only adds moisture to the cake but also gives it a tangy flavor that complements the sweetness of the other ingredients.
The cake is typically baked in a tube pan, or bundt pan, which gives it a distinctive shape and allows for even baking.
Sour cream pound cake can be served plain, dusted with powdered sugar, or topped with a glaze or frosting
Ingredients You’ll Need (full printable recipe card down below!)
- softened unsalted butter
- granulated sugar
- all-purpose flour (sifted)
- sour cream
- baking soda
- pure vanilla extract
It is important to have all the ingredients at room temperature to ensure that they blend together properly. The sour cream is a key ingredient that adds moisture and tanginess to the cake. The vanilla extract enhances the flavor of the cake and gives it a lovely aroma.
Glaze Ingredients (The Lemon Glaze is completely optional. Dad doesn’t use it. This is MY addition to the cake).
- powdered sugar
- freshly squeezed lemon juice
Baking Tools Needed
To bake a delicious sour cream pound cake, you will need a few essential baking tools. Here are the must-have tools for making this cake:
1. Mixing Bowl
I use my KitchenAid Mixer and a large bowl for this recipe. You can use a hand mixer if you don’t have a stand mixer.
2. Measuring Cups and Spoons
Accurate measurements are crucial for baking, so you will need measuring cups and spoons. Use a dry measuring cup for dry ingredients and a liquid measuring cup for liquids.
3. Electric Mixer
An electric mixer makes the mixing process easier and quicker. A stand mixer with a paddle attachment is ideal for making the pound cake batter. I recommend using a stand mixer.
4. Tube Pan or Bundt Pan
A tube pan or bundt pan is a must-have for making a pound cake. It has a unique shape that allows the cake to cook evenly and gives it a beautiful appearance.
Helpful Hint: I always use a tube pan for this recipe.
5. Cooling Rack
After baking, the pound cake needs to cool down before it can be served. A cooling rack allows air to circulate around the cake and prevents the bottom from becoming soggy.
Baking Process: Dad Baking His Sour Cream Pound Cake
I’m so glad I caught Dad in the act of making his sour cream pound cake. I’ll cherish these photos forever.
Dad gets all his ingredients together before making the cake. He always makes sure he has room temperature ingredients. He’s a smart man!
Add baking soda and salt to sour cream and set aside.
In a large mixing bowl, cream butter well. Add sugar gradually, beating well with an electric mixer after each addition, scraping the sides of the bowl with a rubber spatula as needed.
Add eggs one at a time and beat well after each addition. On low speed, add the sour cream mixture alternately with flour, beginning and ending with flour. Beat just until combined after each addition. Add vanilla and mix on low until just combined.
Look at that delicious cake batter. I would love to grab a spoon and enjoy a bite or two.
Pour the batter into a greased and floured tube pan. Dad uses the spray with the flour included to grease the pan.
I usually grease my pan the old-fashioned way – with Crisco and flour. Either way is fine.
Helpful Hint: To get rid of excess air in the batter, tap the cake pan on the counter a few times before baking.
(Below is an updated photo of my dad baking his famous cake!)
The below photo is of Dad removing his cake from the oven!
Dad’s sour cream pound cake comes out perfect every single time.
Please Note: Dad does not make the glaze to cover his pound cake. That’s just something I added. Feel free to ditch the glaze. It’s perfect just as it is.
Baking Tips for a Perfect Pound Cake
Dad’s Sour Cream Pound Cake is a fail-proof recipe (at least for him). Here are some tips to ensure your cake turns out perfectly.
- Read the entire recipe.
- Measure accurately. (use dry measuring cups to measure dry ingredients) – Always spoon flour into the measuring cup and lightly level with a straight edge. Extra flour can make a cake dry and extra sugar can cause a cake to fall.
- Make sure your ingredients are at room temperature. Room-temperature ingredients will ensure that they blend together smoothly and create a tender cake.
- Prepare the pans properly. It is important to grease the pan thoroughly with shortening or cooking spray. Then dust it with flour. This will prevent the cake from sticking to the pan and make it easier to remove.
- Don’t overbeat the batter. Overmixing can cause the cake to become tough or dry.
- Don’t remove the baked cake from the pan too early or too late. Let the cake cool in the pan for 10 minutes. After removing the cake from the oven, place the cake pan on a wire rack. Keep away from drafts while cooling.
- Use the correct type of cake pan. Tube pans and bundt pans don’t always hold the same amount of batter.
- Make sure your oven temperature is accurate.
How Do I Know When My Pound Cake is done?
Test for doneness by inserting a long wooden pick near the center of the cake. It should come out clean with no wet crumbs clinging to the pick.
Serving Suggestions for Dad’s Sour Cream Pound Cake
I like Dad’s Sour Cream Pound Cake just the way it is, served with a hot cup of coffee. But sometimes, I’ll jazz it up a bit.
- Fresh Berries and Whipped Topping
- Left over pound cake tastes so good when toasted or grilled
- Pound Cake Sandwich (filled with cream cheese frosting or fruit or peanut butter & jelly)
- With a Lemon Glaze (2 cups powdered sugar and 3-4 Tablespoons freshly squeezed lemon juice) Add powdered sugar to a medium-sized bowl. Add the lemon juice and whisk until smooth. The glaze should be thick but pourable. Add more lemon juice to thin it out or powdered sugar to thicken it to the desired consistency.
How To Store Dad’s Sour Cream Pound Cake
This pound cake will stay fresh in an airtight container at room temperature for up to four days. You can store this cake in the fridge for up to seven days.
To freeze: Slice and wrap individual pieces in plastic wrap or aluminum foil. Place the wrapped cake slices in a ziplock freezer bag or an airtight freezer container.
You May Also Like:
- Mom’s Southern Peach Cobbler
- Dixie’s Pecan Pie Cobbler
- Peggy’s Honey Bun Cake
- Pineapple Pudding
- Cream Cheese Pound Cake
- Lemon Buttermilk Pound Cake
- 2 sticks unsalted butter, softened
- 3 cups granulated sugar
- 3 cups all-purpose flour, sifted
- 1 cup sour cream
- ¼ tsp. baking soda
- ¼ tsp. salt
- 6 eggs
- 1 tsp. vanilla extract
Lemon Glaze (optional)
- 2 cups powdered sugar
- 3-4 Tablespoons freshly squeezed lemon juice
- Preheat oven to 325º F. Grease and flour a 10-inch tube cake pan. Set aside.
- Add baking soda and salt to sour cream and set aside.
- In a large mixing bowl, cream butter well. Add sugar gradually, beating well with an electric mixer after each addition, scraping the sides of the bowl with a spatula as needed.
- Add eggs one at a time and beat well after each addition. On low speed, add sour cream alternately with flour, beginning and ending with flour. Beat well after each addition. Add vanilla and mix on low until just combined.
- Spread cake batter evenly into prepared tube pan and bake at 325º for one hour and a half, checking with a toothpick after baking for one hour 15 minutes. Cool on a wire rack for 10 minutes before removing from the pan.
- Serve with lemon glaze if desired!
- Lemon Glaze (2 cups powdered sugar and 3-4 Tablespoons freshly squeezed lemon juice) Add powdered sugar to a medium-sized bowl. Add the lemon juice and whisk until smooth. The glaze should be thick but pourable. Add more lemon juice to thin it out or powdered sugar to thicken to the desired consistency.
Serving Sizeone slice
Amount Per Serving Calories 505Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 124mgSodium 104mgCarbohydrates 80gFiber 1gSugar 59gProtein 6g
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