This Cake Means Something to Me (And My Family!)
I don’t know about you, but something about the smell of a classic sour cream pound cake just takes me right back to my grandma’s narrow kitchen. It’s the sort of cake you make when you want everyone to drop what they’re doing and wander in just to ask, “Wait, is that what I think it is?” Honestly, I’ve made this cake for birthdays, rainy days, and even as part of a not-so-successful breakfast (trust me, it’s a bad cereal alternative but not totally terrible alongside your coffee). Plus, my dog once tried to swipe a slice with his sneaky snout – so yes, it’s irresistible even to golden retrievers.
Why This Cake Has a Fan Club at My House
I make this when I want one of those “just because” cakes that somehow turns an ordinary Tuesday into a bit of an event. My family goes a little wild for this because it’s so dense and buttery; it’s like a hug in dessert form. (Not to be overly dramatic, but it even rescued a potluck once when my lemon bars completely flopped. Oh boy, that was a sugar tragedy.) Plus, I love how forgiving the recipe is. Sometimes I’m a bit short on sour cream or distracted by something ridiculous on TV, but somehow it always turns out tasty.
Your Grocery List, With Room for Tweaks
- 3 cups all-purpose flour (Granny swears by Gold Medal; honestly, store-brand is fine. I’ve even snuck in some cake flour now and then.)
- 1 cup unsalted butter, softened (If all you’ve got is salted, just use it and skip a pinch of salt later. I won’t judge.)
- 3 cups granulated sugar (I tried cutting it once — cake was still okay, but not as dreamy. You decide.)
- 6 eggs (Room temp if you remember, but I’ve forgotten loads of times. Still works.)
- 1 cup sour cream (Sometimes I use plain Greek yogurt if I’m in a pinch. Less tangy, bit lighter, still cake!)
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt (Skip if you used salted butter)
- 1 teaspoon vanilla extract (Real’s best, but I don’t always splurge. My budget knows no shame.)
How I Make It (A Bit Casual, But It Works)
- Start by preheating the oven to 325°F (160°C). Grease a bundt pan thoroughly. Like, don’t be chintzy—pound cake loves to stick, and scraping it out is no fun. I usually use that spray stuff unless I’m feeling extra, then I rub butter by hand.
- Mix flour, salt, and baking soda in a bowl. Not much to this, but I usually give it a little whisk to break up any lumps. A fork works fine if you don’t want to hunt for the whisk.
- In your big mixer or with a hand mixer (I’ve used a wooden spoon too; your arm will feel it!), beat the butter till it’s light and fluffy, then add sugar and beat again, about 4-5 minutes. Don’t skimp—it helps get that fine crumb. This is where I usually sneak a fingerful of the buttery-sugar mixture. Perks of being the baker, right?
- Add eggs, one at a time, mixing after each one. Sometimes I lose count, but if the batter’s creamy you’re probably safe.
- Mix in the vanilla (and honestly, I’ve tossed in a little almond extract once or twice when feeling bold, but don’t tell grandma).
- Now add flour mixture in three parts, alternating with sour cream. So: flour, mix; sour cream, mix; repeat. It’ll look like it wants to curdle at first. Don’t worry. Just keep going.
- Spoon that thick, glorious batter into your pan. Try to even it out, but generally, I just give it a little shake or a few thwacks on the counter. (If a blob hits the counter, it’s fair game for tasting, in my opinion.)
- Bake on the middle rack for about 75 to 85 minutes. Keep an eye from the hour mark—mine’s sometimes quicker or slower depending on the mood of my oven. A skewer poked in should come out mostly clean, maybe with a crumb or two.
- Cool in the pan 15 minutes, then invert onto a wire rack. Or, if you’re me, onto a plate with meek hopes that it won’t crack. (If it does… just dust it with powdered sugar. Problem solved.)
Stuff I’ve Learned (AKA Notes)
- Once, I forgot to soften my butter. I just microwaved it for “a few seconds” (it melted way more than I planned) and my cake still tasted good, just a bit different in texture. Lesson learned — actually softer, not halfway melted.
- Try to scrape the bowl often when mixing. Pockets of unmixed flour happen. Or maybe just in my kitchen?
- And honestly, real vanilla extract does taste better, but you do you. I’ve used fake stuff plenty of times — still cake!
Switch It Up (Even If One Didn’t Work Out Great)
- Lemon zest and a tablespoon of juice: Tastes so springy. Love it with a cup of tea.
- Swapped some flour for almond meal once. Made it denser, but not in a bad way.
- I tried swirling in cooked berries once — looked beautiful, but the cake stuck and fell apart. Still delicious, but not Instagram-ready.
- Chocolate chips? Yes please, though they all drop to the bottom (still yum but you’ll get a layer effect).
What You Need (Or, How To Make Do Without)
- Bundt pan (or a big loaf pan — done that before, just check for doneness sooner)
- Stand or hand mixer, but I’ve done it by hand too (your arm, your rules)
- Spatula and a decent bowl
- No wire rack? A clean dish towel on the counter works (just don’t leave the cake there for hours, learned that the sticky way)
Storing This Cake (If You Don’t Eat It All First)
I keep mine in an airtight cake keeper or under some cling wrap on the counter. Lasts three or four days… though honestly, in my house, it rarely survives 24 hours. Freezes pretty decent, too. I admittedly once found a slice in the freezer from three months ago — sounded terrible, tasted fine (microwaved it, added ice cream, lived to tell).
Sneaky Good Ways To Serve It
This is amazing plain, but also with strawberries and a dollop of whipped cream. (At my house, my uncle insists on pouring a bit of whiskey sauce over his. No comment.) I also like to eat it cold from the fridge — maybe that’s weird.
Somehow the flavor deepens overnight, so I think this really tastes better the next day. If you ever get to, that is.
Real-World Tips I Wish I’d Known
- Once tried to hurry the mixing — ended up with a tough cake. So don’t be like me, take it slow, let the mixer do its thing.
- If you forget to grease the pan like I did that one wild afternoon, get ready for a cake-jigsaw-puzzle at serving time. At least nobody’s ever complained.
- If it cracks on top, that’s normal. It means you did it right. Or, at least, you did it the grandmother-approved way.
Questions Folks Have Actually Asked Me
Q: Can I use low-fat sour cream?
Sure — cake’ll be a bit less rich, but honestly, it’s still tasty. Full fat’s my go-to though.
Q: Do I have to use a bundt pan?
If you don’t have one, a couple loaf pans work. Might want to check them at around 55 minutes. One friend even used a square 9×9 and it was kind of rustic and fun.
Q: Can I halve the recipe?
In theory yes, but I never bother. More cake = fewer regrets. But if you must: use 3 eggs, cut everything else in half, bake in a loaf pan about 45-55 min.
Q: Is it meant to be so thick?
Yes, it’s a sturdy batter. Looks a bit odd at first, but that density is what gives pound cake it’s charm (and why it’s so good with coffee).
Q: My cake stuck! Did I mess up?
Nope! Sometimes it just happens. As I said, powdered sugar covers a multitude of mistakes. Extra berries help too, ha.
Sidebar: Is it just me, or does baking something “classic” make you feel slightly more accomplished, like you’ve joined the ranks of all the grannies and aunties who knew their way around flour and butter?
Ingredients
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
Instructions
-
1Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
-
2In a large bowl, cream the butter and sugar together until light and fluffy.
-
3Add eggs one at a time, beating well after each addition.
-
4In a separate bowl, whisk together the flour, baking soda, and salt.
-
5Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with the flour. Mix in vanilla extract.
-
6Pour batter into the prepared pan and smooth the top. Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Let cool before removing from the pan.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!