SuSu’s Signature Sour Cream Pound Cake

Indulge in a truly classic dessert experience with SuSu’s Sour Cream Pound Cake. This cherished family recipe delivers a moist, buttery, and incredibly tender crumb, beautifully crowned with a delightful crackly crust. It’s the perfect companion for fresh seasonal fruits, a simple yet elegant dessert that consistently earns rave reviews and becomes an instant favorite at any gathering. Prepare to create lasting memories around this timeless cake.

The Enduring Legacy: SuSu’s Sour Cream Pound Cake, A Timeless Family Treasure

Some recipes transcend mere instructions; they are woven into the fabric of our lives, cherished for the memories they evoke as much as for their delectable taste. SuSu’s Sour Cream Pound Cake unequivocally holds this esteemed position in my heart. This isn’t just a cake; it’s a culinary heirloom, a testament to my mom, SuSu’s, enduring love and her unparalleled baking prowess. For as long as I can remember, this recipe has been a staple in our family, a constant presence that marked every significant occasion and offered solace during quieter moments.

From the joyous anticipation of baby showers and wedding celebrations to heartfelt gestures of comfort delivered to friends in need, SuSu’s pound cake has always been there. I recall countless Sunday summer evenings, gathered with family, savoring slices of this moist pound cake adorned with a medley of fresh berries and a generous dollop of whipped cream. These aren’t just meals; they are cherished rituals, each bite brimming with warmth, love, and the sweet nostalgia of home. It’s more than just a dessert; it’s a symbol of togetherness, celebration, and unwavering support. Every time I bake this cake, I’m not just following a recipe; I’m reliving those precious memories and continuing a beautiful family tradition.

The Secret to Unforgettable Moistness: The Sour Cream Difference

At first glance, a pound cake might appear unassuming. Devoid of elaborate sprinkles, intricate frosting designs, or fanciful garnishes, its elegance lies in its simplicity. Yet, beneath that humble exterior lies a world of rich, dense, and velvety perfection that truly captivates the palate. It’s a dessert that proves you don’t need excessive frills to achieve absolute magic.

The true genius, the “secret ingredient” behind this extraordinary pound cake, is none other than sour cream. This unassuming dairy product works wonders, transforming the batter into a symphony of textures and flavors. Thanks to its rich fat content and subtle acidity, the sour cream ensures every slice is incredibly moist and tender, boasting a melt-in-your-mouth quality that’s simply irresistible. It also contributes to that signature buttery flavor and, crucially, helps create the distinctive, slightly crackly crust that is the hallmark of a truly exceptional pound cake.

This careful balance of ingredients results in a pound cake that is perfect every single time. Whether served simply with a steaming cup of coffee for a comforting breakfast, or dressed up with fresh berries and a cloud of whipped cream for an elegant dessert, I am genuinely convinced that nothing quite compares to a generous slice of SuSu’s Sour Cream Pound Cake. It’s a dessert that satisfies on every level, proving that classic perfection needs no embellishment.

The Essential Ingredients for Your Best Sour Cream Pound Cake

Crafting SuSu’s Sour Cream Pound Cake requires a precise blend of high-quality ingredients, each playing a vital role in achieving its signature texture and flavor profile. Understanding the function of each component can elevate your baking experience and ensure a consistently perfect result. Here’s a closer look at what you’ll need:

• Unsalted Butter, Softened: The foundation of any good pound cake, butter provides richness, flavor, and contributes to the tender crumb. Using unsalted butter allows you to control the total sodium content of the cake. Ensuring it’s softened (at room temperature, but not melted) is crucial for proper creaming with sugar, which incorporates air and creates a light texture.
• Granulated Sugar: Beyond sweetness, sugar plays a critical role in the cake’s structure and moisture. When creamed with butter, it helps create tiny air pockets, contributing to the cake’s rise. It also keeps the cake moist by attracting and holding onto water.
• Eggs, Separated: As discussed, separating the eggs is key. The yolks add essential fat and richness, contributing to the cake’s golden color and dense, creamy texture. The beaten egg whites, folded in at the end, provide aeration, making the cake lighter and more tender, balancing the density from the butter and flour.
• Cake Flour: This low-protein flour is ideal for pound cake because it results in a finer, more delicate crumb compared to all-purpose flour. Its reduced gluten-forming proteins minimize toughness, giving the cake that coveted tender and soft texture.
• Baking Soda: Working in conjunction with the acidic sour cream, baking soda acts as a leavening agent. This chemical reaction produces carbon dioxide gas, which helps the cake rise and contributes to its airy structure, preventing it from being too heavy.
• Sour Cream: The star ingredient! Full-fat sour cream provides exceptional moisture and a subtle tang that beautifully balances the sweetness of the cake. Its fat content keeps the cake moist for days, and its acidity tenderizes the gluten in the flour, resulting in an incredibly soft and velvety crumb.
• Vanilla Extract: A classic flavor enhancer that provides a warm, sweet, and aromatic base note, complementing the rich butter and sour cream. Use a good quality pure vanilla extract for the best flavor.
• Almond Extract: This ingredient adds a unique depth and a sophisticated, slightly nutty counterpoint to the vanilla. It’s subtle but essential for SuSu’s signature flavor profile, elevating the cake beyond a simple vanilla pound cake.

The Ultimate Guide: Crafting SuSu’s Perfect Sour Cream Pound Cake

Get ready to bake a truly exceptional dessert that will impress everyone. Following these detailed instructions carefully will help you achieve that signature moist crumb and delightfully crackly crust, ensuring SuSu’s Sour Cream Pound Cake turns out perfectly every time.

1. Preheat Oven and Prepare Pan: Begin by preheating your oven to 300°F (150°C). This lower temperature allows the cake to bake evenly and slowly, preventing a dry interior. Generously grease and lightly flour a 10-inch (12-cup) round bundt pan. Ensure every crevice is coated to prevent sticking, which is crucial for a beautifully released cake. Set the prepared pan aside.
2. Cream Butter and Sugar to Perfection: In the large bowl of an electric mixer fitted with a paddle attachment, combine the softened unsalted butter and granulated sugar. Cream them together on medium-high speed for about 5-7 minutes. This step is vital: you’re aiming for a mixture that is light, fluffy, and pale in color, indicating that ample air has been incorporated. Remember to stop and scrape down the sides of the bowl frequently to ensure everything is evenly combined.
3. Incorporate Egg Yolks for Richness: With the mixer on low speed, beat in the egg yolks one at a time. It’s important to add them individually and allow each yolk to be fully incorporated into the butter and sugar mixture before adding the next. This creates a smooth, emulsified batter, preventing it from separating.
4. Activate Sour Cream: In a separate, small bowl, stir the baking soda into the sour cream until it’s well combined. You might notice a slight fizzing, which means the baking soda is reacting with the acid in the sour cream – this is a good sign, as this reaction will contribute to the cake’s rise and tender texture.
5. Alternating Dry and Wet Ingredients: Now, you’ll alternately add the cake flour and the sour cream mixture to the butter mixture, always beginning and ending with cake flour. Add approximately one-third of the cake flour to the batter bowl, beating on low speed until it’s just combined. Then, add one-third of the sour cream mixture, beating again on low speed until just incorporated. Repeat this process two more times until all the flour and sour cream are added. Be careful not to overmix the batter; mix only until the ingredients are just combined to prevent developing too much gluten, which can lead to a tough cake.
6. Infuse Flavor with Extracts: Stir in the vanilla extract and almond extract. Mix gently until they are evenly distributed throughout the batter. These extracts provide the classic, comforting flavor profile of SuSu’s pound cake.
7. Fold in Lightness with Egg Whites: In a clean, dry mixing bowl, using clean beaters, beat the reserved egg whites to soft peaks. Soft peaks hold their shape but still curl over at the tip when the beaters are lifted. Gently fold these beaten egg whites into the pound cake batter in two additions using a rubber spatula. This step lightens the batter, adding air and contributing significantly to the cake’s moist and tender crumb. Be careful not to deflate the whites, using a gentle folding motion.
8. Prepare for Baking: Carefully pour the finished batter into your prepared bundt pan, spreading it evenly with the spatula. Give the pan a gentle tap on the counter a few times to release any large air bubbles.

9. Bake to Golden Perfection: Place the bundt pan into the preheated 300°F (150°C) oven and bake for 80-90 minutes. The exact baking time may vary slightly depending on your oven. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter attached. Avoid opening the oven door too frequently during baking, especially in the first 60 minutes, to prevent the cake from sinking.
10. Cooling with Care: Once baked, remove the cake from the oven and allow it to cool in the bundt pan on a wire rack for 15 minutes. This crucial cooling period allows the cake to firm up slightly, making it less prone to breaking when inverted and preventing it from sticking to the pan. After 15 minutes, carefully invert the cake onto the wire rack to cool completely. Ensure it’s fully cooled before slicing to maintain its structure and prevent crumbling.

11. Serve and Savor: Once completely cooled, slice SuSu’s Sour Cream Pound Cake and serve it with your favorite fresh fruits, such as strawberries, blueberries, or peaches, and a dollop of freshly whipped cream. Enjoy every tender, flavorful bite!

Serving Suggestions and Creative Variations

SuSu’s Sour Cream Pound Cake is incredibly versatile, making it the perfect canvas for a variety of serving styles and flavor enhancements. While it’s utterly delicious on its own or with fresh berries and whipped cream, don’t hesitate to get creative!

• Classic Pairings: Elevate its natural goodness with a simple dusting of powdered sugar, a scoop of vanilla bean ice cream, or a light lemon glaze for a refreshing tang.
• Seasonal Delights: Pair it with peaches and cream in summer, warm apple compote in fall, or a festive cranberry sauce during the holidays.
• Chocolate Lover’s Dream: Drizzle with melted dark chocolate or a rich chocolate ganache for an indulgent treat. You could even fold in a cup of mini chocolate chips into the batter before baking for a chocolate twist.
• Citrus Burst: Infuse the batter with a tablespoon of lemon or orange zest for an extra layer of bright flavor. A citrus glaze made with powdered sugar and fresh juice would complement this beautifully.
• Nutty Crunch: For added texture, consider sprinkling chopped pecans or walnuts into the bottom of your bundt pan before pouring in the batter, or fold them directly into the batter.

Storage Tips for Optimal Freshness

To ensure your delicious sour cream pound cake remains as moist and tender as the day it was baked, proper storage is key:

• Room Temperature: For up to 3-4 days, store the cooled pound cake in an airtight container at room temperature. A cake dome is also an excellent option. This helps prevent it from drying out and keeps the crust perfectly crisp.
• Refrigeration: If you need to store it for a longer period, or if your kitchen is particularly warm, you can refrigerate the cake. Wrap individual slices or the entire cake tightly in plastic wrap, then place it in an airtight container. It will last for up to a week. Bring slices to room temperature before serving for the best texture.
• Freezing for Later: Pound cake freezes beautifully! Wrap individual slices or the whole cake tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Frequently Asked Questions About Pound Cake

Here are answers to some common questions you might have while making SuSu’s Sour Cream Pound Cake:

• Why is my pound cake dry? The most common culprits are overmixing the batter (which develops too much gluten) or overbaking. Ensure you mix only until just combined and remove the cake from the oven as soon as the toothpick test is clean.
• Why did my pound cake crack on top? Cracking is quite normal for pound cakes! It happens as the cake rises and the outer crust sets faster than the interior. It can also be influenced by the oven temperature. Don’t worry, it doesn’t affect the taste.
• Can I use full-fat or light sour cream? For the best results and the signature moist, rich texture, full-fat sour cream is highly recommended. Light sour cream may alter the texture slightly due to its lower fat content.
• What if I don’t have cake flour? While cake flour provides the best tender crumb, you can make a substitute: for every cup of cake flour, use 3/4 cup all-purpose flour plus 2 tablespoons of cornstarch, sifted together.
• How do I know if my butter is softened? Softened butter should yield easily to a gentle press of your finger, leaving an indentation, but it should not be greasy or melted. It’s usually achieved by letting butter sit at room temperature for about 30-60 minutes.

SuSu’s Sour Cream Pound Cake

Rating: 5 out of 5 stars (Based on 1 review)

• Author: The BakerMama
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings

Print Recipe

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Description

This classic sour cream pound cake delivers a moist, tender crumb and a delightful crackly crust. Perfect for any occasion, it pairs wonderfully with fresh seasonal fruits.

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Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, separated
• 3 cups cake flour
• ¼ teaspoon baking soda
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

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Instructions

1. Preheat oven to 300°F (150°C). Generously grease and lightly flour a 10-inch (12-cup) round bundt pan. Set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream together the softened unsalted butter and granulated sugar on medium-high speed until light, fluffy, and pale in color, about 5-7 minutes. Scrape down the sides of the bowl as needed.
3. Beat in the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. This helps create a smooth emulsion.
4. In a separate small bowl, stir the baking soda into the sour cream until well combined. The baking soda will react with the acid in the sour cream, providing extra lift.
5. Alternately add the cake flour and the sour cream mixture to the butter mixture, beginning and ending with cake flour. Add approximately one-third of the cake flour, beat on low speed until just combined, then add one-third of the sour cream mixture, beating until just incorporated. Repeat this process twice more. Be careful not to overmix the batter; mix only until the ingredients are just combined.
6. Stir in the vanilla extract and almond extract until evenly distributed.
7. In a clean, dry mixing bowl, using clean beaters, beat the egg whites to soft peaks. Gently fold the beaten egg whites into the pound cake batter in two additions using a rubber spatula. This lightens the batter and contributes to the cake’s tender texture.
8. Carefully pour the batter into the prepared bundt pan, spreading it evenly.
9. Bake for 80-90 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the bundt pan on a wire rack for 15 minutes. This cooling period helps the cake firm up and prevents it from sticking. After 15 minutes, carefully invert the cake onto the wire rack to cool completely before slicing and serving.

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I genuinely hope SuSu’s Sour Cream Pound Cake becomes a beloved staple in your home, just as it has been in ours. When you bake this delightful dessert, please share your creations! Tag me on Instagram @thebakermama so I can see your beautiful cakes and celebrate your success. For more fun and yummy recipes and to connect with a vibrant community of fellow food lovers, be sure to join my Friends of The BakerMama group on Facebook. I absolutely love seeing your inspiration and creativity in the kitchen. Happy baking, and enjoy every delicious moment!

xoxo,