Let’s be honest: there’s something utterly special about a homemade cake that fills the house with a warm, sweet aroma. Grandma’s Sour Cream Pound Cake is one of those delightful desserts that takes me back to my childhood. Imagine coming home from school, and the moment you step through the door, you’re greeted by the comforting smell of cake baking in the oven. This rich, buttery cake is perfect for any occasion or even just for a cozy weekend at home. Plus, it’s so easy to make!
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How to Make Grandma’s Sour Cream Pound Cake
Baking this cake is a wonderful family activity. My kids love to help! The best part? It uses simple ingredients that you probably already have in your pantry.
Ingredients:
- 1 cup butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
Directions:
- Preheat your oven to 325°F (163°C). This ensures a steady bake.
- Grease and flour a 10-inch bundt pan. It makes it easy to pop the cake out later!
- In a large bowl, cream together the butter and sugar until it’s light and fluffy. Seriously, this step is key for that perfect texture.
- Add the eggs one at a time, beating well after each addition. The kids love this part—especially when they get to crack the eggs!
- Stir in the vanilla and almond extracts. It smells amazing already.
- In another bowl, combine the flour, baking powder, and salt. This helps to ensure everything mixes evenly.
- Gradually add the flour mixture to the creamed mixture, alternating with the sour cream. Start and end with the flour. It keeps the batter super smooth.
- Pour the batter into the prepared bundt pan and smooth out the top.
- Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean. The smell while it’s baking? Pure bliss.
- Allow to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Grandma’s Sour Cream Pound Cake
Once your cake has cooled, it’s showtime! You can slice it up and serve it plain, maybe with a light dusting of powdered sugar on top. It’s perfect with a cup of coffee or tea for you, and some milk for the kiddos. Sometimes, I like to serve it with fresh berries or a scoop of ice cream for a little treat. The flavor is rich enough that it can stand on its own, but a little add-on never hurts!
How to Store Grandma’s Sour Cream Pound Cake
If you have leftovers (though they might not last long!), store the cake in an airtight container at room temperature for up to three days. If you need to keep it longer, wrap it tightly in plastic wrap and pop it in the fridge. You can even freeze slices for a rainy day—just make sure to wrap them well!
Tips to Make Grandma’s Sour Cream Pound Cake
- Room Temperature Ingredients: Be sure your butter and eggs are at room temperature. This helps them blend better.
- Don’t rush the creaming: Make sure to beat that butter and sugar until it’s really light and fluffy. This is what gives your cake that lovely texture.
- Don’t skip the sour cream: It keeps the cake moist and adds a delicious flavor that’s hard to beat!
Variation
Feeling adventurous? You can toss in some chocolate chips or nuts for an extra crunch. Swapping the almond extract for lemon zest gives it a refreshing twist too!
You may also be interested on these recipes as well :
Homemade Strawberry Cream Cheese Pound Cake
Decadent Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing
How to Make the Perfect Carrot Pound Cake with Glaze
FAQs
Can I use low-fat sour cream?
Absolutely! Low-fat sour cream will still work, but the cake might not be quite as rich and moist.
Can I make this batter ahead of time?
It’s best to bake the batter right away. If you let it sit for too long, it may lose some of its rising power.
How can I tell when the cake is done?
A toothpick inserted into the center should come out clean or with just a few crumbs attached. It’s a foolproof test!
Baking Grandma’s Sour Cream Pound Cake is a sweet reminder of simple joys. Grab your kids, roll up your sleeves, and let the mixing begin! Enjoy every bite.
Grandma’s Sour Cream Pound Cake
A rich, buttery cake that fills your home with a warm, sweet aroma, perfect for any occasion and easy to make.
Main ingredients
- 1 cup butter, softened (Make sure it’s at room temperature.)
- 3 cups granulated sugar
- 6 large eggs (Also at room temperature.)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (Can be substituted with lemon zest for variation.)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream (Regular or low-fat sour cream can be used.)
Preparation
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla and almond extracts.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the flour mixture to the creamed mixture, alternating with the sour cream, starting and ending with the flour.
- Pour the batter into the prepared bundt pan and smooth out the top.
Baking
- Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and refrigerate, or freeze slices. Don’t skip the sour cream for moisture and flavor!