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Adding sour cream to a cake batter?

lunettes Jun 13, 2012 08:45 PM

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 :)

  1. applgrl Jun 18, 2012 04:32 PM

    Most of my cake recipes that call for sour cream or buttermilk have you beat the sugar and butter together first, then whip in the eggs/extracts/citrus juice and add the sour cream. I think you could do this with any pound cake.

    Also my fave lemon loaf cake is made by a lovely German-born Oma and her method is to poke it through with a bamboo skewer (immediately after baking) and glazing it with sugar and real lemon juice. It's super moist after that! I can't post her recipe because she never uses one......sigh

    1. Chocolatechipkt Jun 17, 2012 05:01 PM

      I've long used sour cream in cakes -- chocolate cake, coffee cake etc. And at this moment I happen to have a sour cream chocolate cake in the oven. This is my first time with this recipe, from the Daisy sour cream Web site actually, but it smells delicious.

      1. HillJ Jun 14, 2012 09:55 AM

        Arthur Schwartz lists the NY style crumb cake on his site and it calls for butter in the crumb topping as well as cake plus sour cream in the cake batter. The thick crumb is always popular with guests. It's a very moist and buttery crumb cake.


        1. LindaWhit Jun 14, 2012 08:23 AM

          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.


          1. m
            masha Jun 14, 2012 07:40 AM

            It's made with yoghurt, not sour cream, but I really like the Dorie Greenspan recipe for "French Yoghurt Cake": http://dinersjournal.blogs.nytimes.co...

            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
              hotoynoodle Jun 14, 2012 07:57 AM

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

              1. re: hotoynoodle
                masha Jun 14, 2012 10:29 AM

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

              2. re: masha
                chowser Jun 14, 2012 08:18 AM

                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
                  hotoynoodle Jun 14, 2012 09:10 AM


                  1. re: hotoynoodle
                    chowser Jun 14, 2012 09:52 AM

                    Blueberries--even better, thanks.

                    1. re: chowser
                      hotoynoodle Jun 17, 2012 08:27 AM

                      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
                      cheesymama Jun 14, 2012 06:29 PM

                      Love this one with orange and raspberries!

                2. todao Jun 13, 2012 09:02 PM

                  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
                    blue room Jun 13, 2012 09:20 PM

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

                  2. Hank Hanover Jun 13, 2012 08:59 PM

                    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. http://www.epicurious.com/recipes/foo...

                    1 Reply
                    1. re: Hank Hanover
                      blue room Jun 13, 2012 09:17 PM

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

                    2. blue room Jun 13, 2012 08:54 PM

                      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
                        lunettes Jun 19, 2012 06:26 PM

                        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!!

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