{"id":4957,"date":"2025-07-09T18:49:59","date_gmt":"2025-07-09T18:49:59","guid":{"rendered":"https:\/\/breckas.com\/?p=4957"},"modified":"2025-07-09T18:49:59","modified_gmt":"2025-07-09T18:49:59","slug":"old-fashioned-sour-cream-pound-cake","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/07\/09\/old-fashioned-sour-cream-pound-cake\/","title":{"rendered":"Old-Fashioned Sour Cream Pound Cake"},"content":{"rendered":"

There\u2019s something deeply comforting about a slice of old fashioned sour cream pound cake<\/strong>\u2014moist, dense, lightly tangy, and rich with buttery flavor. This cake has been passed down through generations, a beloved staple at Sunday dinners, holiday gatherings, and quiet moments with a cup of tea.<\/p>\n

Made with simple pantry ingredients<\/strong>, it\u2019s a recipe that never goes out of style. Whether served plain, dusted with powdered sugar, or topped with whipped cream and berries, it always brings smiles.<\/p>\n

\ud83d\udd52 Prep & Cook Time<\/h2>\n
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    Preparation Time<\/strong>: 15 minutes<\/p>\n<\/li>\n

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    Cooking Time<\/strong>: 1 hour 30 minutes<\/p>\n<\/li>\n

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    Total Time<\/strong>: 1 hour 45 minutes<\/p>\n<\/li>\n

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    Servings<\/strong>: 12<\/p>\n<\/li>\n<\/ul>\n

    \ud83d\uded2 Ingredients<\/h2>\n
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      3 cups granulated sugar<\/strong><\/p>\n<\/li>\n

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      1 cup butter<\/strong>, softened<\/p>\n<\/li>\n

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      6 eggs<\/strong>, separated<\/p>\n<\/li>\n

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      2 teaspoons vanilla extract<\/strong><\/p>\n<\/li>\n

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      1 tablespoon fresh lemon juice<\/strong><\/p>\n<\/li>\n

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      1 cup sour cream<\/strong><\/p>\n<\/li>\n

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      3 cups all-purpose flour<\/strong>, pre-sifted<\/p>\n<\/li>\n

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      \u00bc teaspoon baking soda<\/strong><\/p>\n<\/li>\n

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      \u00bc teaspoon salt<\/strong><\/p>\n<\/li>\n<\/ul>\n

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      \ud83d\udcdd Pro Tip: Use room temperature eggs and butter for a smoother batter.<\/em><\/p>\n<\/blockquote>\n

      \ud83d\udc69\u200d\ud83c\udf73 Directions<\/h2>\n

      1. Preheat Oven<\/strong><\/h3>\n

      Preheat your oven to 325\u00b0F (165\u00b0C)<\/strong>. Grease and flour a 10-inch tube pan or bundt pan<\/strong>.<\/p>\n

      2. Cream Butter and Sugar<\/strong><\/h3>\n

      In a large mixing bowl, beat together butter and sugar<\/strong> until light and fluffy\u2014about 3\u20135 minutes.<\/p>\n

      3. Add Egg Yolks<\/strong><\/h3>\n

      Add the egg yolks<\/strong>, one at a time, mixing well after each addition. Stir in vanilla extract<\/strong> and lemon juice<\/strong>.<\/p>\n

      4. Incorporate Sour Cream and Dry Ingredients<\/strong><\/h3>\n

      Mix in the sour cream<\/strong>. In a separate bowl, combine the flour<\/strong>, baking soda<\/strong>, and salt<\/strong>. Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.<\/p>\n

      5. Whip Egg Whites<\/strong><\/h3>\n

      In a separate clean bowl, beat the egg whites<\/strong> until stiff peaks form. Gently fold them into the batter to keep the cake light and airy.<\/p>\n

      6. Bake<\/strong><\/h3>\n

      Pour the batter into the prepared pan and smooth the top<\/strong>. Bake for 1 hour and 30 minutes<\/strong>, or until a toothpick inserted into the center comes out clean.<\/p>\n

      7. Cool and Serve<\/strong><\/h3>\n

      Let the cake cool in the pan for 10\u201315 minutes before transferring to a wire rack to cool completely. Serve plain, dusted with powdered sugar<\/strong>, or with fresh berries and cream<\/strong>.<\/p>\n

      \ud83d\udca1 Tips for the Best Pound Cake<\/h2>\n
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        Don\u2019t overmix<\/strong> once you add the flour\u2014mix until just combined.<\/p>\n<\/li>\n

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        Use real butter<\/strong> for that classic rich flavor.<\/p>\n<\/li>\n

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        Store leftovers tightly wrapped at room temperature for up to 4 days.<\/p>\n<\/li>\n

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        Freeze slices individually for a sweet treat on demand!<\/p>\n<\/li>\n<\/ul>\n

        \ud83c\udf7d Serving Ideas<\/h2>\n
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          With a scoop of vanilla ice cream and fresh strawberries<\/p>\n<\/li>\n

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          Toasted for breakfast with a pat of butter<\/p>\n<\/li>\n

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          Cubed and layered in a trifle with whipped cream and fruit<\/p>\n<\/li>\n

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          As a base for strawberry shortcake<\/p>\n<\/li>\n<\/ul>\n

          \ud83e\uddc1 Final Thoughts<\/h2>\n

          This Old Fashioned Sour Cream Pound Cake<\/strong> is the kind of recipe that feels like home. With its rich flavor, dense crumb, and timeless appeal, it\u2019s more than a dessert\u2014it\u2019s a memory in the making.<\/p>\n","protected":false},"excerpt":{"rendered":"

          There\u2019s something deeply comforting about a slice of old fashioned sour cream pound cake\u2014moist, dense, lightly tangy, and rich with…<\/p>\n","protected":false},"author":1,"featured_media":4958,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Old-Fashioned Sour Cream Pound Cake - Grandma Baking Recipes","description":"There\u2019s something deeply comforting about a slice of old fashioned sour cream pound cake \u2014moist, dense, lightly tangy, and rich with buttery flavor. This cake h"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4957","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/4957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=4957"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/4957\/revisions"}],"predecessor-version":[{"id":4959,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/4957\/revisions\/4959"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/4958"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=4957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=4957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=4957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}