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Jun 13, 2012 08:45 PM

Adding sour cream to a cake batter?

I was in Pathmark the other day, and they had some free samples of a lemon pound cake sitting out. I didn't have high expectations for it, but it turned out to be one of the best, moist cakes I've ever had. I want to replicate the recipe, and I know that adding sour cream to a cake batter makes the cake very moist. I found I recipe that I like. It uses melted butter. I was wondering if I could use room temperature butter and add sour cream, instead of the melted butter. Would this make the pound cake too moist/have any really undesirable effects on the cake?

Thanks in advance :)

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  1. I just made this cake days ago -- very moist! This one is grapefruit, not lemon, but it might be a start --
    it uses 1 cup of butter and 1 cup of sour cream.

    1 Reply
    1. re: blue room

      Thank you very much for this recipe! It is almost identical to the epicurious recipe, except this one uses all purpose flour while the epicurious recipe uses cake flour. I'm probably going to use this one when I bake my lemon pound cake tomorrow, because I want a denser cake, and cake flour makes a lighter cake (or so I've read). Thanks for the recipe!!

    2. You may have heard that baking recipes are more like precise formulas as opposed to savory recipes where you can change things at will.

      Adding sour cream adds acid so it would affect how much and what leavener you should use.

      I suggest this epicurious recipe for lemon pound cake made with sour cream. The site and it's recipes are highly respected.

      1 Reply
      1. re: Hank Hanover

        Hmm...the Epicurious lemon cake and grapefruit Homesick Texan cake are pretty much identical.

      2. Jewish coffee cakes include sour cream and butter in combination and it works quite well. The butter, eggs, sugar and are beaten (creamed) together before adding the flour and ultimately the sour cream and flavoring.

        1 Reply
        1. re: todao

          Todao, why is this a *Jewish* coffee cake?

        2. It's made with yoghurt, not sour cream, but I really like the Dorie Greenspan recipe for "French Yoghurt Cake":

          Note that the predominant flavor of the cake is lemon. The sourness of the yoghurt is barely perceptible. Also note that the crumb is rather coarse, which I think is because it is made with oil, rather than butter.

          I make it in a loaf pan and don't bother with the glaze, so it is more of a "quick bread" than cake.

          7 Replies
          1. re: masha

            that yogurt cake is a standard go-to for me, and any flavor of good yogurt works well.

            1. re: hotoynoodle

              I never thought of using flavored yoghurt. I've just made it with the plain.

            2. re: masha

              Awesome--I need something to bake for a sailing trip and this will be perfect. Has anyone tried it substituting the flour for the ground almonds?

                  1. re: chowser

                    made this just now and subbed out 1/2 brown sugar for white. doubled the recipe to make 2 - 8" square cakes. neighbors will be happy too. :)

                  2. re: hotoynoodle

                    Love this one with orange and raspberries!

              1. This is my go-to lemon-blueberry cake. Follow the recipe exactly, and you will have one of the most moist cakes ever. (Take the full time beating in the eggs for a lighter, fluffier cake!) I *never* put a glaze on this cake.