Moist and tender with a crackly crust, SuSu’s Sour Cream Pound Cake pairs beautifully with seasonal fresh fruits for a simple, crowd-pleasing dessert that’s sure to become a family favorite.
Three Bowls, One Perfect Pound Cake
Some recipes feel as dear to my heart as they do to my tastebuds. Susu’s Sour Cream Pound Cake definitely ranks at the top of that list. It’s one of the recipes that my mom, SuSu, has been making for years.
This sour cream pound cake recipe was a staple of both celebration and comfort. She made it for baby showers, wedding showers, to take to people in times of need, and for dessert on Sunday summer nights with fresh berries and whipped cream. I cherish this recipe and the memories it brings.
Pound cake looks so unassuming. No sprinkles, no frills. But beneath that plain Jane exterior lies a dense, velvety cake that’s absolute magic to taste. And thanks to a secret ingredient (uh, sour cream), this pound cake turns out a moist, tender and buttery pound cake with a crackly crust.
It’s perfect every single time. Served with berries and cream or plain with a cup of coffee, I’m convinced nothing is better than a slice of SuSu’s Sour Cream Pound Cake.
Tips & Tricks: How to Separate an Egg
- Hold the egg gently yet firmly in your dominant hand. Crack the egg against a flat surface in one swift confident tap.
- Holding the egg over a bowl, use your thumbs to crack the egg open and upward while keeping the yolk intact in one half of the egg shell.
- Carefully pour the yolk back and forth between the shell halves, allowing the egg white to fall into the bowl underneath the egg.
- Do this a few times until the yolk remains by itself in the shell.
- You could also use a handy clip-on egg separator which is one of my favorite kitchen gadgets.
What Do I Need to Make Sour Cream Pound Cake
- Unsalted butter, softened
- Granulated sugar
- Eggs, separated
- Cake flour
- Baking soda
- Sour cream
- Vanilla extract
- Almond extract
More Family Favorite Recipes You’ll Love
- Susu’s Sour Cream Pound Cake: Moist and tender with a crackly crust, my mom’s pound cake pairs beautifully with seasonal fresh fruits for a simple, crowd-pleasing dessert that’s sure to become a family favorite.
- Great Aunt Ina’s Apple Dumplings: Perfectly flaky pastry with juicy tart apples and an amazing cinnamon sugar syrup making these dumplings the ultimate dessert. So comforting and delicious!
- Brandon’s Best Margarita: Better than any restaurant margarita, it’s as simple as it is delicious.
- Grandma’s Pecan Pie: With a flaky crust on bottom, crunchy pecans on top and a gooey filling in the middle, no Thanksgiving table is complete without Grandma’s Pecan Pie!
How to Make SuSu’s Sour Cream Pound Cake
- First, in the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until well-combined.
- Next, beat in the egg yolks one at a time.
- In a separate small bowl, stir the baking soda into the sour cream. Alternately, add approximately one-third of the cake flour and one-third of the sour cream mixture to the batter bowl, beating on low speed after each addition until just incorporated.
- Add in the vanilla and almond extract.
- In a clean mixing bowl, beat the egg whites to a soft peak. Fold them into the batter.
- Pour the batter into the prepared bundt pan and bake in a 300°F oven for 80-90 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for 15 minutes before inverting onto the wire rack to cool completely.
- Serve with your favorite fresh fruits and whipped cream and enjoy!
I hope you love SuSu’s Sour Cream Pound Cake as much as we do. When you make it, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
SuSu’s Sour Cream Pound Cake
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12
Description
Moist and tender with a crackly crust, SuSu’s Sour Cream Pound Cake pairs beautifully with seasonal fresh fruits for a simple, crowd-pleasing dessert.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 eggs, separated
- 3 cups cake flour
- ¼ teaspoon baking soda
- 1 cup sour cream
- 1 teaspoon vanilla
- 1 teaspoon almond extract
Instructions
- Preheat oven to 300°F. Grease and lightly flour a 10-inch (12 cup) round bundt pan. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until well combined. Beat in the egg yolks one at a time.
- In a separate small bowl, stir the baking soda into the sour cream.
- Alternately, add approximately 1/3 of the cake flour and 1/3 the sour cream mixture to the batter bowl, beating on low speed after each addition until all is added and incorporated.
- Add in the vanilla and almond extracts.
- In a clean mixing bowl, beat the egg whites to a soft peak. Fold them into the batter.
- Pour the batter into the prepared bundt pan and bake for 80-90 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 15 minutes before inverting onto the wire rack to cool completely.
Products Used To Make This Recipe:
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This pound cake is the best I’ve ever tasted and made! I used an angel food pan and baked it for 90 minutes and it browned just right so that the sugars were a tad carmelized. It will be my standard for pound cakes now! Thanks to you and SuSu!
How about listing the nutritional data, like fat, carbohydrates, calories and most importantly the sugar content for those who are a diabetic
Love, Love all your food boards.
Hi, J.A.! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!