Sour Cream Pound Cake

Sour Cream Pound Cake is rich, tender and buttery, perfect for any occasion. This cake is so scrumptious, it doesn’t need much of a topping, just a fork to eat it with.

Cake is amazing, it’s versatile in both flavor, taste, and texture, it is the perfect dessert every time. Try these other favorites, Tiramisu, Red Velvet and Cake!

Sour Cream Pound Cake Recipe

This is the best sour cream pound cake I have ever tasted! It is moist, soft, and has the most perfect flavor with a blend of butter, vanilla, and tangy sour cream. Pound cake has such a rich flavor you do not need a bunch of fancy toppings or sauces to make it taste better. This sour cream pound cake is luscious all by itself. This makes this pound cake one of the best options for taking to a party or potluck. You can bring this cake in all its simple glory and it will be devoured, it is just so good!

You may wonder why the name pound cake. When this cake first originated it had a pound of butter, sugar, eggs, and flour. It was a dense, rich cake that a beautiful flavor. Over time the cake recipes have adapted, keeping the flavor and texture but giving it a bit of a lift. There are many variations including some other favorites, Blueberry Lemon, Cream Cheese Pound, and Glazed lemon pound cakes among others. This sour cream pound cake has to still be one of my ultimate favorites. It is a crowd-pleaser guaranteed!

Ingredients For Sour Cream Cake

Pantry staples combine for a divine cake.

• All-purpose flour: This is the best flour for this dense cake.
• Baking soda: Leavening agent to help it rise.
• Salt: Balances out the sweet.
• Unsalted butter: Room temperature or softened
• Granulated sugar: Good sweet white sugar is what makes this a cake!
• Eggs: You will need 6 eggs at room temperature.
• Sour cream: Add the signature tang and moisture.
• Vanilla: Flavor enhancer.

How To Make A Sour Cream Pound Cake

In no time at all you will have this in the oven ready to bake.

1. Prep: Preheat your oven to 325. Prepare a bundt pan by using a paper towel to coat the inside with shortening and a light dusting of flour (or granulated sugar) over that. Avoid using butter, as the milk solids in the butter will cause your cake to stick instead of release.
2. Dry Ingredients: Sift together the flour, baking soda, and salt and set aside.
3. Wet ingredients: In a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition.
4. Combine: At low speed add in the flour mixture and sour cream, alternating between the two. Add the vanilla and mix until just barely combined. Pour batter into prepared bundt pan and bake for about 80 minutes, or until a toothpick comes out completely clean.
5. Cool: Let the cake cool for a few minutes before turning the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan off of the cake. Allow to cool completely.
6. Top: Dust with powdered sugar or the glaze of your choice and enjoy.

Tips For the Best Sour Cream Pound Cake

I love that you do not have to top this cake to make it amazing. It saves me time and worry!

• Room Temperature Ingredients: If you have been following my blog, you know that when it comes to baking more often than not, ingredients should be at room temperature. That means you need to remove your eggs, butter, and even sour cream from the fridge far enough in advance that they can warm up. It is a crucial step in making sure the cake mixture is smooth and fully incorporated.
• Prep Your Pan: The worst thing ever is to bake a cake and not have it come out cleanly from the pan. To avoid this and have your cake slide out every time. Using a paper towel coated in shortening thoroughly coat the inside of the pan, making sure you get in all the grooves. Then place a ¼ cup of flour inside and roll the pan around allowing the flour to fully coat the inside. Shake out the excess. Do not use butter. It can actually cause your cake to stick.
• Cream: Make sure you take time to mix the butter, and egg mixture thoroughly, and cream really well, do not under mix.
• Barely combine: When you add the flour mixture, mix until just combined. You do not want to overmix at this point.
• Do Not Overbake: You do not want to dry out your sour cream pound cake, so cook just till a toothpick comes out clean.
• Cool: Let it cool 10-15 minutes before removing it from the pan for the best chance of removal.

Variations when Making Sour Cream Cake

Super delicious and tangy, you can vary this to your liking.

• Tin: We love the look of a bundt cake but you can make this in loaf tins, round tins, or even a 9×13 pan. If you are cooking in a round or 9×13 pan start by cooking for 45 minutes and then checking it adding time as needed.
• Flavors: Experiment with flavor by changing out the vanilla for different flavors such as almond, orange, or butter rum.
• Toppings: Just a sprinkle of powdered sugar is all you need but you can add a variety of toppings as you desire. Favorites include berries, sliced fruit and whipped topping, citrus glazes, nuts, and jams, all make for excellent toppings.

How to Store Homemade Cake

• Storage: This will store tightly wrapped at room temperature for 3-4 days. You can keep it a few days longer in the fridge, but bring it to room temperature before serving.
• Freeze: Sour cream pound cake is a lovely cake to freeze. It keeps for up to 3 months tightly wrapped in plastic and foil, then place in a freezer-safe bag.

More Sour Cream Recipes

Sour Cream isn’t just a topping for tacos. It is a pivotal ingredient in so many recipes. It adds flavor, tang, and moisture to so many foods. It’s creamy and smooth making it a dream to work with. It blends easily and creates a light but rich flavor and consistency. There are so many great ways to use sour cream, from baking, dips, and casseroles. Here are a few of my tried and true recipes to give a try.

Side Dishes

5 Ingredient Corn Casserole

Dressings, Sauces, and Dips

Homemade Ranch Dressing

Salads

Bacon Ranch Potato Salad

Desserts

Cherry Pie Sour Cream Crumb Bars

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Sour Cream Pound Cake

Sour Cream Pound Cake is rich, tender and buttery, perfect for any occasion. This cake is so scrumptious, it doesn't need much of a topping, just a fork to eat it with.

Course Dessert

Cuisine American

Keyword sour cream pound cake, sour cream pound cake recipe

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Servings 12 slices

Calories 519kcal

Author Alyssa Rivers

Ingredients

• 3 Cups all purpose flour
• 1/2 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter softened
• 3 cups granulated sugar
• 6 large eggs
• 1 cup sour cream
• 1 Tablespoon vanilla

Instructions

• Preheat your oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with shortening and a light dusting of flour (or granulated sugar) over that. Avoid using butter, as the milk solids in butter will cause your cake to stick instead of release.
• Sift together the flour, baking soda and salt and set aside.
• In a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition.
• On low speed add in the flour mixture and sour cream, alternating between the two. Add the vanilla and mix until just barely combined. Pour batter into prepared bundt pan and bake for about 80 minutes, or until a toothpick comes out completely clean.
• Let the cake cool for a few minutes before turning the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan off of the cake. Allow to cool completely.
• Dust with powdered sugar or the glaze of your choice and enjoy.

Nutrition

Calories: 519kcal | Carbohydrates: 75g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 197mg | Potassium: 102mg | Fiber: 1g | Sugar: 51g | Vitamin A: 727IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

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Baked Parmesan Garlic Herb Salmon in Foil

Parmesan Garlic Herb Salmon is baked in foil and brushed in a Parmesan Garlic Herb Marinade. It seals in the amazing flavor and cooks the salmon to tender and flaky perfection! 

I LOVE salmon. It isn’t very fishy in flavor, it’s flakey, delicate, and good for you. You have to try these tried and true favorites like Air Fryer Salmon, Croquettes, and Garlic Brown Sugar Glazed Salmon!

Baked Salmon in Foil

I love baking salmon in foil! We are all busy and this made it so easy to seal the salmon, cook it for 15 minutes and serve it to my family. And the best part, afterward I just crumbled up the foil and threw it all away. Easy peasy and it made the most impressive meal in no time. A five-star baked salmon meal that is sure to wow your family! With salmon always on the brain (I love salmon, I truly do), I am constantly thinking of new things to make. Making the salmon in foil keeps the flavors and moisture in for a fool-proof dinner that is luscious.

I LOVED the flavor that the parmesan garlic herb gave to this salmon. It turns out tender and flaky and full of all of my favorite flavors. I swear the butter made it more tender and the salmon literally fell apart with a fork it was so amazing. As soon as it came out of the oven I broiled the top for a couple of minutes to crisp the edges a bit. It roasted the garlic on top and turned it to pure melt in your mouth goodness. This baked parmesan garlic herb salmon in foil instantly became a new favorite!

What You Need For Foil Salmon with Parmesan and Garlic Marinade

Super easy without a bunch of complicated instructions or ingredients, you will love this salmon in foil. The ingredients amounts are in the recipe card below. All the ingredients can be pantry staples that you already have on hand.

• Salmon of choice: This works for all varieties of salmon and cuts.
• Butter softened: You want it good and soft but not melted.
• Lemon Juice: Lemon and salmon just go together.
• Olive oil: Adds moisture and helps everything stick together.
• Garlic minced: Fresh minced garlic will taste best but you can use jarred in a pinch.
• Grated Parmesan Cheese: Grate your own cheese for the best flavor and melting ability.
• Italian Seasoning: A perfect blend of several herbs that taste amazing together.
• Salt and pepper: Add to taste.
• Fresh parsley chopped: Adds color and a bit of freshness.

Making The Best Parmesan Garlic Encrusted Salmon Ever!

Fast and easy you can make this on any night of the week for a fancy delicious meal. Enjoy this high class baked parmesan garlic salmon in foil

1. Prep: Preheat the oven to 425 degrees. Layout a piece of foil long enough to fold up the salmon inside.
2. Spread Ingredients: In a small bowl combine the softened butter, lemon juice, olive oil, garlic, parmesan cheese, Italian seasoning, salt, pepper, and parsley.
3. Salmon ready: Place the salmon skin-side down on the foil. Spread the mixture evenly on top of the salmon.
4. Bake: Place in the oven and bake for 10-12 minutes or until the salmon is firm. Broil the top for the last 1-2 minutes to brown. Remove from the oven and garnish with additional chopped parsley and sprinkle with additional parmesan if desired.

All About Baked Salmon in Foil

It is so easy to find good salmon in the stores, the hard part is picking what you want and knowing the differences between them. Baked salmon in foil is easy to make and tastes amazing with my marinade.

• Wild, Farm or International: These are all types of salmon that can be found in the stores today. There are so many pros and cons to all, it would take a book to talk about them. I would highly recommend doing your own research and I would highly recommend avoiding international caught or farmed salmon at all costs. They are not regulated like they are in the US and so often use antibiotics, and pesticides which are not allowed in US. Also they often misuse waste water, potentially contaminating the fish.
• There are 3 types of Salmon cuts: The whole filet, small filet and salmon cuts. The whole and small filets are the most common and easiest to cook and find. Salmon steaks are U-shaped with part of the spine in the middle.
• What to Look For In Buying Salmon: When buying fresh salmon look for glossy, firm to touch meat that is bright and saturated in color. They should not be chalky, dry or sticky and soft to the touch. Avoid salmon that has cracks or breaks in the muscle or collagen sheaths. Fish should smell fresh and clean and slightly briny like the ocean, never fishy. Also avoid packages that have pooling water in them.
• Fresh vs Frozen: Buy fresh if you are using the fish in the next two days, other wise stick to frozen. Salmon is often frozen immediately after being caught and preserves the nutrients and freshness.

What to Serve with Salmon

Salmon is rich and buttery in flavor, so it is a great main dish that goes with just about anything. We love it with vegetables and a carb for a hearty nutritious meal.

Side Dishes

Garlic Parmesan Green Beans with Bacon

Side Dishes

Stick of Butter Baked Rice

Side Dishes

The BEST Air Fryer “Roasted” Potatoes

Side Dishes

Roasted Lemon Parmesan Garlic Asparagus

Tips and Variations to make Foil Salmon Amazing

So juicy and so full of flavor these tips are going to help make an amazing foil salmon!

• Crusty: When the salmon is just about done, open the foil and broil for the last 2-3 minutes. This will create a crust on top of the salmon that is absolutely magical.
• When is the Salmon Done: The best way to tell if salmon is done is to look at it. If the flesh of the salmon flakes, and separates easily along the white lines, it is finished cooking. Salmon will also change from translucent, (red and raw) to opaque (pink) it is done. Salmon can be removed from the heat right before it is done because it will continue to cook as it rests. Internal temperature should be 135 degrees.
• Do not Over Cook: It is easy to overcook salmon and then it becomes tough and dry. It is better to undercook it slightly and let it finish cooking as it rests than to overcook it.
• Using Frozen: I use frozen salmon filets all the time and they work beautifully. Thaw them overnight in the fridge or in a bowl of cold water that you change every 10-15 minutes till it is thawed.
• Can I leave the Skin on: Yes if your salmon has the skin on, you can leave it on and even eat it. It has many nutrients within. Be sure to rinse your salmon and pat dry with a paper towel before placing in the skin side down on the foil.

More Salmon Recipes To Love

If you didn’t know by now I love salmon. It is so good for you and the flavor is incredible. Salmon has a mild flavor that isn’t fishy and compliments so many different flavors. It is quick and easy to cook, even a beginner can cook salmon perfectly the first time. Salmon is rich in long-chain omega-3 fatty acids, which reduce inflammation, lower blood pressure and decrease risk factors for disease. It is also high in protein and vitamins that protect the brain and heart. If you have not tried much salmon before these are the recipes to try, and this is only the beginning, I have so many more amazing recipes on the blog.

Dinner

Awesome Grilled Salmon with Avocado Salsa

Dinner

Insanely Good Creamy Tuscan Garlic Salmon

Dinner

Sweet Chili Garlic Glazed Salmon

Dinner

Honey Garlic Dijon Broiled Salmon (15 minutes!)

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Baked Parmesan Garlic Herb Salmon in foil

Salmon that is baked in foil and brushed in a Parmesan Garlic Herb Marinade. It seals in the amazing flavor and cooks the salmon to tender and flaky perfection!

Course Dinner, Main Course

Cuisine American

Keyword baked salmon, baked salmon in foil, salmon baked in foil

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 Servings

Calories 222kcal

Author Alyssa Rivers

Ingredients

• 1 1/2 pound salmon of choice
• 4 Tablespoons butter softened
• 1 Tablespoon Lemon Juice
• 1 tablespoon olive oil
• 4 cloves garlic minced
• 1/2 cup Grated Parmesan Cheese
• 1/2 teaspoon Italian Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 Tablespoons fresh parsley chopped

Instructions

• Preheat the oven to 425 degrees. Lay out a piece of foil long enough to fold up the salmon inside. Place the foil on a baking sheet.
• In a small bowl combine the softened butter, lemon juice, olive oil, garlic, parmesan cheese, italian seasoning, salt, pepper and parsley.
• Place the salmon skin side down on the foil. Spread the mixture evenly on top of the salmon.
• Place in the oven and bake for 10-12 minutes or until the salmon is firm. Broil the top for the last 1-2 minutes to brown. Remove from the oven and garnish with additional chopped parsley and sprinkle with additional parmesan if desired.

Video

Notes

Updated on May 31, 2021

Originally Posted on October 12, 2015

Nutrition

Calories: 222kcal | Carbohydrates: 1g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 320mg | Potassium: 569mg | Fiber: 1g | Sugar: 1g | Vitamin A: 347IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg

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