Sour cream loaf cake is a tender, buttery pound-style cake with a subtle tang and a fine, velvety crumb. The sour cream adds moisture and acidity, which tenderizes the gluten and gives the cake a soft, almost cloud-like texture that stays fresh for days. Baked in a standard loaf pan, it’s a simple, reliable dessert that works for breakfast, brunch, or an afternoon snack.
Ingredients
- 1 ½ cups (188 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 g) full-fat sour cream, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving some overhang on the long sides for easy lifting.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- With the mixer on low speed, add half of the flour mixture and mix until just combined. Add all the sour cream and mix until incorporated. Add the remaining flour mixture and mix until just combined. Do not overmix; the batter should be smooth but slightly thick.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, loosely cover with foil after 30 minutes.
- Let the cake cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and cool completely on the rack before slicing.
Tips
- Use full-fat sour cream: Low-fat or nonfat sour cream has more water and less fat, which can make the cake denser and less tender. For best results, use full-fat.
- Bring ingredients to room temperature: Cold butter and eggs don’t cream well and can make the batter curdle. Let them sit out for 30–60 minutes before starting.
- Don’t overmix: Once you add the flour, mix only until it disappears. Overmixing develops gluten and makes the cake tough.
- Check for doneness: Ovens vary, so start checking at 50 minutes. A toothpick inserted in the center should come out clean; if it has wet batter, bake another 5 minutes and check again.
Serving Suggestions
Serve slices of sour cream loaf cake plain, or dust with powdered sugar for a simple finish. It pairs beautifully with fresh berries, a dollop of whipped cream, or a drizzle of lemon glaze (mix ½ cup powdered sugar with 1–2 tablespoons lemon juice). For a richer treat, serve warm with a scoop of vanilla ice cream or a spoonful of fruit compote.
Variations
- Lemon-Poppy Seed: Add the zest of 1 lemon and 2 tablespoons poppy seeds to the batter. After baking, brush with a simple lemon syrup (2 tablespoons sugar dissolved in 2 tablespoons lemon juice) for extra flavor.
- Blueberry: Gently fold 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking) into the batter before baking.
- Chocolate Chip: Fold in ½ cup mini chocolate chips for a sweeter, kid-friendly version.
- Spiced: Add 1 teaspoon ground cinnamon and ¼ teaspoon nutmeg to the flour mixture for a warm, cozy flavor.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 5 days, or freeze for up to 3 months. To freeze, wrap the cooled cake in plastic wrap and then foil; thaw overnight in the refrigerator before serving. To reheat individual slices, microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 5–10 minutes.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream? Yes, plain full-fat Greek yogurt works as a 1:1 substitute. It will be slightly less tangy but still moist and tender.
Why did my cake sink in the middle? A sunken center usually means the cake was underbaked or the oven door was opened too early. Make sure the toothpick test is clean and avoid opening the oven for the first 40 minutes.
Can I make this cake gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly more crumbly, but it will still be delicious.
Do I have to use a loaf pan? No, you can bake this batter in a 9-inch round cake pan or as 12 muffins. Adjust baking time: round cake takes about 35–40 minutes, muffins about 20–25 minutes.
Can I reduce the sugar? You can reduce to ¾ cup (150 g) without major issues, but the cake will be less sweet and slightly more dense. Keep in mind that sugar also helps with moisture and browning.
Why is my cake too dense? Overmixing the batter, using cold ingredients, or using low-fat sour cream can all lead to a dense texture. Follow the recipe tips for best results.
Related
- Ann Landers Lemon Meringue Pie Recipe
- Apple Meringue Pie: A Classic Dessert Recipe
- Betty Crocker Lemon Meringue Pie Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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