Paula Deen Sour Cream Pound Cake Recipe

This Paula Deen Sour Cream Pound Cake is a moist and tender recipe, which is made with rich sour cream and butter. It’s a classic, foolproof recipe, ready in about 1 hour and 40 minutes.

Paula Deen Sour Cream Pound Cake Recipe Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ cups sugar
• 1 cup (2 sticks) Butter, at room temperature
• ½ cup Sour cream
• 3 large eggs
• ¼ teaspoon baking soda
• ½ teaspoon vanilla extract

How To Make Paula Deen Sour Cream Pound Cake

1. Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a standard loaf pan.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the room temperature butter and sugar together until light and fluffy.
3. Add Sour Cream: Add the sour cream to the butter mixture and mix until it is just incorporated.
4. Combine Dry Ingredients: In a separate small bowl, sift or whisk together the baking soda and the all-purpose flour.
5. Alternate Wet and Dry: With the mixer on low speed, add the flour mixture to the creamed butter mixture alternately with the eggs, adding one egg at a time and beating well after each addition. Begin and end with the flour mixture.
6. Finish and Bake: Stir in the vanilla extract. Pour the batter into the prepared loaf pan and bake for 40 minutes to 1 hour, or until a wooden toothpick inserted into the center of the cake comes out clean.
7. Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Recipe Tips

• How do I get a tender, not tough, cake? The most important step is not to overmix the batter after you begin adding the flour. Mix on low speed only until the flour streaks disappear. Overmixing develops the gluten and will result in a dry, tough pound cake.
• Why should my ingredients be at room temperature? Using room temperature eggs, butter, and sour cream is essential for a smooth, well-emulsified batter. Cold ingredients don’t combine as easily and can result in a dense, heavy cake with a curdled appearance.
• How do I prevent the cake from sticking? For a loaf pan, it is crucial to grease and flour it very well. Use softened butter or shortening to get into every corner, then add a few tablespoons of flour and tilt and tap the pan until it’s completely coated, shaking out any excess.
• How do I know when the pound cake is done? The most reliable method is the toothpick or wooden skewer test. When a skewer inserted into the deepest part of the cake comes out completely clean, with no wet batter attached, it’s ready.

What To Serve With Sour Cream Pound Cake

This classic pound cake is rich and delicious on its own, but it’s also a perfect canvas for simple toppings.

• A simple dusting of powdered sugar.
• A dollop of fresh whipped cream with seasonal berries.
• A scoop of vanilla ice cream with a drizzle of caramel sauce.
• Toasted slices served with a pat of butter.

How To Store Sour Cream Pound Cake

• Room Temperature: Store the completely cooled cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 5 days.
• Freeze: This cake freezes wonderfully. You can freeze the whole cake or individual slices. Wrap it tightly in plastic wrap and then a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw at room temperature.

Sour Cream Pound Cake Nutrition Facts

• Serving Size: 1 slice (1/12 of loaf)
• Calories: ~400 kcal
• Protein: 4g
• Carbohydrates: 45g
• Fat: 22g
• Saturated Fat: 14g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Mama’s Pound Cake Recipe
• Paula Deen Gooey Butter Cake Recipe