Sour Cream Pound Cake 3.0

Sour Cream Pound Cake 3.0 is the perfect blend of richness and texture! Made with a mix of all-purpose and cake flour, sour cream and salted butter.

So many members in my Facebook group have raved over using salted butter in their pound cakes. Well I finally took the plunge and it was so worth it. I normally use unsalted butter and add salt, but using salted butter really added something special. It reminded me of the taste of pound cakes my grandmother would bake. Come to find out, after talking to my great aunt, that is all my family has ever used. Imagine that. I love the nostalgia this recipe gives.

This recipe is just one part of a testing series that I am doing. Find the original recipe here. So let's get into this recipe!

More Pound Cake recipes ---> Sour Cream Pound Cake 2.0, Sour Cream Pound Cake, Pineapple Pound Cake, German Chocolate Pound Cake, Mile High Oreo Pound Cake, Mile High Sweet Potato Pound Cake with a Bourbon Caramel Glaze

Pound Cake Ingredients:

• All-Purpose Flour
• Cake Flour
• Granulated sugar
• Eggs - room temperature
• Salted butter - room temperature
• Full-fat sour cream - room temperature
• Baking powder
• Vanilla extract or Vanilla bean paste

(Note: The full ingredient list is provided in the recipe card below.)

Recommended tools and equipment:

• Bundt Pan (this pan is needed for this volume of recipe)
• Stand Mixer or Hand Mixer
• Silicone Spatula
• Oven Thermometer
• Cake Keeper
• Measuring Cups and Measuring Spoons

Steps to make the Pound Cake:

Preheat your oven to 325 degrees. Combine the flours and baking powder and sit it to the side. Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until light, and fluffy (approximately 5 minutes).

Add the vanilla flavoring. Then, add the eggs to the bowl one at a time, mixing only until combined before adding the next egg. Using a spoon or spatula, scrape down the sides of the bowl. Slowly mix in the flour, alternating with sour cream, beginning and ending with the dry mixture.

Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and smooth the top of the batter. Place your pound cake into your preheated oven and bake for about an hour and 15 minutes (or longer if needed). The cake is done once a toothpick inserted into the middle of the cake comes out clean.

Remove the cake from the oven and allow it to cool for about 15-20 minutes before removing it from the pan. Allow the cake to cool, then serve and enjoy!

Helpful Guides for Beginners:

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently Asked Questions: