Use sour cream when you want the plushiest, most luxurious texture. I’m talking about coffee cakes, pound cakes, and anything you plan to eat with a dab of clotted cream. Sour cream is your bestie for biscuits and scones, too. It makes them flaky and melts in your mouth like a tiny, buttery dream.
Also, sour cream is way more forgiving. You can overmix a sour cream batter a little and still get a decent result. With Greek yogurt? One extra stir and suddenly your cake has the texture of a car tire. (Okay, that’s a little dramatic. But close.)
