Sour Cream Cake

A beautiful sour cream cake with berries and white icing on top ready to serve

Print Recipe

5 from 9 votes

My Big Mama’s Sour Cream Cake is easy to make using simple ingredients and a whole lotta love!

Prep Time30

Cook Time1 30

Total Time2

Course: Dessert

Cuisine: soul food, south, Southern

Servings: servings

Calories: 439kcal

Author: Jocelyn Delk Adams

Ingredients

1 cup salted butter
1/2 cup shortening
3 cups granulated sugar
5 large eggs
3 cups cake flour
1/2 tsp baking powder
1 cup sour cream
1/4 cup milk
1 tsp vanilla extract
1 tsp lemon extract

Instructions

Start by preheating your oven to 300 F then liberally grease and flour a tube pan, bundt pan, large loaf pan or two smaller loaf pans or you can use non stick baking spray or my cake release recipe.
In your stand mixer bowl, add butter, shortening and sugar and mix for 4-5 minutes on high speed until very pale yellow, creamy and fluffy.
Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
While eggs are going, sift together dry ingredients (flour and baking powder).
Turn your mixer down to its lowest speed, and slowly alternate the dry ingredients with the sour cream, milk, vanilla and lemon extract.
Pour batter into greased pan or pans. Bake in oven for 1 hour and 30 minutes for 1 vessel and start checking around 45 minutes for 2 small vessels. Or until a toothpick inserted in the center of the cake comes out clean.
Cool in pan on a wire rack for 10 minutes then invert cake on serving plate for at least an hour or until the cake is cool to touch.

Notes

Tips

DON’T SKIP THE CREAMING PROCESS: Don’t underestimate the importance of this step! As you cream, the jagged edges of the sugar crystals drag in air, lightening the butter and creating a fluffy mixture. This is what makes for the most tender cake ever!

AVOID OVER-MIXING: Make sure that you do not over mix once you add your flour to this cake. Because flour has gluten, if you over mix it, the texture will change. As soon as your flour is incorporated into the batter, stop mixing.

USE A WELL-GREASED PAN: Be sure to grease your Bundt pan VERY well. Even the non-stick pans need a little extra love. This homemade cake release is a godsend but you can totally use a spray or butter and a dusting of flour.

How to Store

Sour Cream Cake can be stored in an airtight container at room temperature for up to 3 days. You may also wrap the cake in plastic wrap and store it in the fridge for up to 1 week. Bring to room temperature before serving.

Can I freeze it?

To freeze sour cream cake: wrap it in two layers of plastic wrap and one layer of foil, then transfer to the freezer for up to 6 months. Always thaw your pound cake on the counter without unwrapping for best results.

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