Sour Cream Loaf Cake
A simple, old-fashioned loaf cake with sour cream for richness, almond for nostalgia, and a tender crumb that tastes like it came from a family recipe box.
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Servings: 10 Slices
Ingredients
- 1 stick (½ cup / 113 g) butter – softened to room temperature
- 1 ½ cups sugar – white, granulated
- 1 ½ cups flour – sifted for accuracy
- ¼ tsp salt
- 3 large eggs – separated, at room temperature
- 1 cup + 1 tbsp sour cream (135 g) – full-fat recommended
- ⅛ teaspoon baking soda – dissolved in the sour cream
- 1/2 teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- Preheat oven to 325°F. Grease and flour a standard loaf pan or line with parchment.
- Stir the baking soda into the sour cream until dissolved; set aside.
- Cream the butter and sugar together until light and fluffy, 3–4 minutes.
- Add egg yolks one at a time, beating after each addition.
- Add the flour alternately with the sour cream mixture, beginning and ending with flour. Mix until just combined.
- Stir in vanilla and almond extracts.
- Beat the egg whites to stiff peaks; fold gently into the batter.
- Spread into prepared loaf pan.
- Bake 60–65 minutes, until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly
- Cool in the pan 10 minutes, then transfer to a wire rack.
Notes
- Room-temperature butter and eggs are key for the lightest texture.
- Substitute plain Greek yogurt for sour cream if needed.
- Keeps at room temperature for 3 days, or freeze for up to 2 months.