There’s something incredibly comforting about a homemade Sour Cream Pound Cake. This classic dessert, with its super moist, buttery, and rich texture, holds a special place in my heart. It’s been a family favorite for generations, lovingly baked for countless holidays, potlucks, and just because we needed a sweet treat. The sour cream adds a tangy note that balances out the sweetness, while also contributing to the cake’s irresistibly tender crumb. Baking this cake is a labor of love, a tradition that I’m excited to share with you all. As an ardent baker, I’ve discovered a few tips and tricks along the way. For instance, creaming together the sugar and oleo until light and fluffy ensures a fine-textured cake. Also, alternating the addition of dry ingredients and milk to the creamed mixture prevents overmixing, which can result in a heavy cake. So, grab your apron, preheat your oven, and let’s bake this delightful Sour Cream Pound Cake together!
Ingredients
- 1 c. oleo
- 1 c. sour cream
- 3 c. sugar
- 5 eggs
- 3 c. plain flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. milk
- 2 tsp. vanilla
Baking Instructions
- Cream
- together
- sugar and oleo.
- Blend in sour cream. Add 3 eggs;
- blend.
- Add remaining 2 eggs and blend.
- Combine dry ingredients.
- Stir vanilla into milk.
- Add dry ingredients and milk
- alternately
- to
- creamed mixture.
- Blend after each addition (do not beat as it would incorporate too much air and lighten texture).
Calorie: 500
Total cooking time: 1 hour 15 minutes
Difficulty level: Medium
The Great Pound Cake Escapade
Ah, there’s nothing quite like the smell of a homemade pound cake wafting through your kitchen, is there? Let me take you on a journey of nostalgia, taste, and a whole lot of mess. This isn’t just any ordinary pound cake, oh no, my friend. This is the magical, the legendary, the pants-tightening Sour Cream Pound Cake!
The Gathering of the Ingredients
Now, before we get started, let’s assemble our cast of characters. We’ve got 1 c. oleo (because who needs healthy arteries, am I right?), 1 c. sour cream (the secret weapon), 3 c. sugar (because life is short), 5 eggs (because chickens), 3 c. plain flour (the foundation of our edible masterpiece), 1/2 tsp. baking powder (the magic dust), 1/4 tsp. baking soda (more magic dust), 1/4 tsp. salt (just a pinch), 1/2 c. milk (the elixir of life), and 2 tsp. vanilla (the sweet, sweet nectar of the gods).
The Creamy, Dreamy Beginning
First things first, let’s cream together the sugar and oleo. Now, if you’re anything like me, you’ll get halfway through this step and realize you’ve forgotten to soften the oleo. Cue the microwave, a minor meltdown, and a few choice words. But hey, what’s cooking without a little drama, right?
Once your sugar and oleo are living happily together, it’s time to bring in the sour cream. Blend it in, and watch as your mixture becomes creamier and more delicious looking.
The Eggxtravaganza
Next, the eggs make their grand entrance. Add three to start with and blend. And when your arm starts to ache, just remember – this is the price we pay for baking greatness. Then, add the remaining two eggs and blend again. At this point, you might start questioning your life choices, but trust me, it’s worth it.
The Dry Ingredients Waltz
Now it’s time to combine the dry ingredients – flour, baking powder, baking soda, and salt. I like to pretend that I’m a professional chef at this point, flinging flour into the bowl with a flourish. The mess it creates is a problem for future me.
The Finishing Touches
Stir the vanilla into the milk, and then start adding the dry ingredients and milk, alternately, to the creamed mixture. Blend after each addition, and resist the urge to beat it like it owes you money – we don’t want to incorporate too much air and lighten the texture. This is a pound cake, after all, not a feather cake.
The Final Act
And there you have it – the tale of the Sour Cream Pound Cake. It’s a story of laughter, tears, and a whole lot of washing up. But as you sink your teeth into the moist, buttery goodness of the cake, you’ll realize it was all worth it. After all, what’s a little mess compared to the sheer joy of a perfectly baked pound cake? Now, who’s got the coffee brewing?
