Grandma’s Sour Cream Pound Cake

Grandma’s Sour Cream Pound Cake: A Timeless Classic

Indulge in a slice of nostalgia with our Grandma’s Sour Cream Pound Cake recipe. This beloved dessert is a timeless classic that has been passed down through generations, cherished for its rich flavor, tender crumb, and melt-in-your-mouth texture. Made with simple ingredients and infused with the warmth of vanilla and the tanginess of sour cream, this pound cake is sure to evoke memories of family gatherings and cozy kitchen moments. Join us as we pay homage to the baking traditions of generations past and rediscover the simple joy of homemade goodness.

Ingredients

Refrigerated

  • 6 Large eggs

Baking & Spices

  • 3 cups All-purpose flour
  • 1/4 tsp Baking soda
  • 1 tbsp Confectioners’ sugar
  • 1 pinch Ground mace
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 3 cups White sugar

Dairy

  • 2 cups Unsalted butter
  • 1 cup Sour cream

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are well coated to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy using a hand mixer or stand mixer fitted with the paddle attachment. This process may take 3-5 minutes.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.
  4. Add Sour Cream and Vanilla: Stir in the sour cream and vanilla extract until smooth and well combined.
  5. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground mace.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
  7. Transfer to Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even distribution.
  8. Bake: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
  9. Cool: Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
  10. Serve: Once cooled, dust the top of the cake with confectioners’ sugar for a decorative finish. Slice and serve this delicious pound cake on its own or with a dollop of whipped cream or fresh berries.

Cook Notes and Variations

  • Lemon Variation: Add a hint of citrus to your pound cake by incorporating lemon zest into the batter and replacing the vanilla extract with lemon extract.
  • Almond Variation: For a nutty twist, substitute almond extract for the vanilla extract and fold chopped almonds into the batter before baking.
  • Chocolate Chip Variation: Stir in a cup of chocolate chips or chunks for a decadent chocolatey treat that pairs perfectly with the buttery richness of the pound cake.

Keto and Low Carb Versions

Keto Version

To make Grandma’s Sour Cream Pound Cake keto-friendly, substitute the white sugar with a low-carb sweetener such as erythritol or stevia. Replace the all-purpose flour with almond flour or coconut flour to reduce the carb content. Adjust the sweetness and texture to your liking, and enjoy a guilt-free slice of keto-friendly pound cake.

Low Carb Version

For a low-carb version, follow the keto-friendly adjustments mentioned above. Additionally, you can reduce the amount of sour cream used or substitute it with Greek yogurt to further lower the carb content. Be mindful of portion sizes to keep your carb intake within your desired range.

Frequently Asked Questions (FAQs)

1. Can I use salted butter instead of unsalted butter?

While unsalted butter is typically preferred in baking to control the salt content, you can use salted butter if that’s what you have on hand. Just be mindful of the overall saltiness of the cake and adjust the salt accordingly.

2. How should I store leftovers?

Store any leftover pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices of cake individually wrapped in plastic wrap and stored in a freezer-safe bag for longer storage.

3. Can I add nuts or dried fruits to the batter?

Absolutely! Feel free to customize the pound cake by folding in chopped nuts such as pecans or walnuts, or dried fruits such as raisins or cranberries for added texture and flavor.

4. Can I make this pound cake in advance?

Yes, you can make this pound cake in advance and store it in an airtight container until ready to serve. The flavors actually deepen and improve over time, making it a perfect make-ahead dessert for special occasions.

5. Can I use this recipe to make cupcakes instead of a bundt cake?

Yes, you can use this recipe to make cupcakes by adjusting the baking time accordingly. Fill lined muffin cups with batter about two-thirds full and bake at 325°F (160°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

In conclusion, Grandma’s Sour Cream Pound Cake is a beloved classic that never goes out of style. With its buttery richness, tender crumb, and subtle tanginess from the sour cream, this pound cake is a true testament to the timeless appeal of homemade baking. Whether enjoyed as a simple afternoon treat with a cup of tea or as a decadent dessert for special occasions, this recipe is sure to bring joy to all who taste it. So channel your inner baker, gather your ingredients, and let the aroma of freshly baked pound cake fill your kitchen with warmth and nostalgia.