Introduction:
Pound cake is a beloved dessert that has been a staple in kitchens for generations. Its rich, buttery flavor and dense, moist texture make it a comforting treat for any occasion. The Buttermilk Sour Cream Pound Cake elevates this classic dessert to a whole new level by incorporating buttermilk and sour cream into the batter, creating a cake that is incredibly tender, flavorful, and moist. This cake is perfect for everything from a casual family gathering to a more formal event, and it’s incredibly easy to make.
In this comprehensive guide, we will walk you through every step of the process, from the ingredients to the baking tips, variations, and a few tweaks for different dietary preferences, including keto and low-carb options. We’ll also answer frequently asked questions to ensure that your cake turns out perfectly every time.
Ingredients
The combination of buttermilk and sour cream is the secret to the extra moisture and tender crumb in this pound cake. Here’s what you’ll need to create this delicious treat:
For the Cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 5 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional, but adds a great flavor)
- 1 cup sour cream (full-fat is best)
- ½ cup buttermilk (at room temperature)
For the Glaze (Optional):
- ½ cup powdered sugar
- 1 tablespoon milk or buttermilk
- ½ teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Before you begin, preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or a 9×13-inch baking dish to ensure the cake doesn’t stick. You can also line the pan with parchment paper for extra assurance.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. The baking powder helps to give the cake its rise and structure, while the salt balances the sweetness.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat on medium-high speed until the mixture is light and fluffy, which typically takes about 4-5 minutes. This step is crucial for achieving a soft and moist cake, so don’t rush it.
Step 4: Add the Eggs
Once the butter and sugar are fully creamed, add the eggs one at a time, making sure to beat well after each addition. This will ensure that the eggs are fully incorporated and the batter becomes smooth. Scrape down the sides of the bowl as needed to make sure all ingredients are mixed evenly.
Step 5: Add the Extracts
After the eggs are incorporated, add the vanilla and almond extracts. The almond extract is optional but adds a nice depth of flavor. Mix just until combined.
Step 6: Add the Sour Cream and Buttermilk
Now, add the sour cream and buttermilk to the bowl. Mix these wet ingredients into the batter, ensuring everything is fully combined. The sour cream gives the cake a rich texture, while the buttermilk adds a slight tanginess that balances the sweetness.
Step 7: Incorporate the Dry Ingredients
Slowly add the dry ingredients into the wet ingredients in batches, mixing after each addition. It’s important to mix until just combined; overmixing the batter can lead to a dense cake. Continue adding the flour mixture until fully incorporated.
Step 8: Bake the Cake
Pour the batter into the prepared pan, smoothing out the top with a spatula. Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean. The exact baking time will depend on your oven and the pan size, so keep an eye on it after 60 minutes.
Step 9: Cool the Cake
Once the cake is done, remove it from the oven and let it cool in the pan for 10-15 minutes. Then, carefully turn the cake out onto a wire rack to cool completely.
Step 10: Glaze the Cake (Optional)
If you’re adding a glaze, combine the powdered sugar, milk (or buttermilk), and vanilla extract in a small bowl. Whisk until smooth, then drizzle it over the cooled cake for an extra touch of sweetness.
Cook Notes
- Room Temperature Ingredients: Be sure to use room temperature butter, eggs, and buttermilk for the best results. Cold ingredients can cause the batter to curdle, affecting the texture of the cake.
- Don’t Overmix: When incorporating the dry ingredients, mix until just combined to avoid overworking the batter. Overmixing can result in a dense, tough cake.
- Cake Testing: To check if the cake is done, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.
- Pan Size: This recipe is best suited for a 10-inch Bundt pan, but you can also use a 9×13-inch baking dish. If using a different pan, be sure to adjust the baking time accordingly.
Variations
1. Lemon Buttermilk Sour Cream Pound Cake For a citrusy twist, add the zest of 1-2 lemons to the batter. This will infuse the cake with a fresh, zesty flavor that pairs perfectly with the richness of the sour cream and buttermilk.
2. Chocolate Chip Pound Cake Add 1 cup of mini chocolate chips to the batter for a sweet, indulgent twist. The chips melt slightly as the cake bakes, creating pockets of chocolate throughout the cake.
3. Nutty Pound Cake Incorporate 1 cup of chopped nuts such as walnuts, pecans, or almonds into the batter for a delightful crunch and added flavor. Nuts complement the soft texture of the cake and add a nice contrast to the creamy icing.
4. Coconut Pound Cake For a tropical variation, add 1 cup of shredded coconut to the batter. This will give the cake a wonderful coconut flavor and a bit of texture, making it a great option for coconut lovers.
Keto Buttermilk Sour Cream Pound Cake
For those following a keto or low-carb lifestyle, this version of Buttermilk Sour Cream Pound Cake is made with substitutions to reduce carbs while maintaining the flavor and texture of the original.
Keto Ingredients:
- Use almond flour or coconut flour in place of the all-purpose flour.
- Replace the granulated sugar with a keto-friendly sweetener like erythritol or stevia.
- Sour cream and buttermilk are naturally low-carb, so no changes are needed in those ingredients.
- Keep the butter and eggs as they are for a rich, keto-approved base.
Keto Glaze:
- Use powdered erythritol in place of powdered sugar.
- You can still use heavy cream or buttermilk to make the glaze smooth and creamy.
This keto version allows you to indulge in a delicious dessert while sticking to your low-carb goals.
Low-Carb Buttermilk Sour Cream Pound Cake
If you’re not strictly following a keto diet but prefer a low-carb version, this recipe is for you. It still offers the richness of the original cake without the excess carbs.
Low-Carb Ingredients:
- Use a low-carb flour blend in place of all-purpose flour. Many blends are available that mimic the texture of traditional flour.
- Use a sugar substitute like stevia, monk fruit, or erythritol to reduce the carb content.
- You can use Greek yogurt instead of sour cream if you prefer a slightly lighter version.
This low-carb version of Buttermilk Sour Cream Pound Cake will satisfy your sweet tooth without spiking your carb intake.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes! Pound cakes often taste even better the day after baking. You can make the cake up to 2 days in advance and store it in an airtight container. The flavor will develop even more as it sits.
2. How can I store this cake?
Store your cooled cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. When ready to serve, allow it to thaw at room temperature.
3. Can I make this cake in a different pan?
Absolutely! If you don’t have a Bundt pan, you can use a 9×13-inch rectangular baking pan or even individual loaf pans. Just be sure to adjust the baking time based on the size and shape of the pan.
4. Can I substitute the buttermilk with something else?
If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes to thicken before using.
5. Can I make this cake without the glaze?
Yes! The glaze is optional, and the cake is delicious even without it. If you prefer a less sweet cake, you can skip the glaze or dust the cake with powdered sugar instead.
Conclusion
Buttermilk Sour Cream Pound Cake is the epitome of comfort food. The combination of buttermilk and sour cream creates a cake that is incredibly moist, tender, and flavorful. Whether you serve it as-is or with a sweet glaze, this cake will be a hit at any gathering. You can also adjust the recipe to fit various dietary needs with keto and low-carb variations. Give this cake a try, and you’ll soon see why it’s a timeless favorite in kitchens across the world.
