How does the addition of sour cream to cakes make the baked good more moist? (eg pound cakes)?

I always use sour cream in heavier cakes, like pound cake or banana bread. It's creamy and thicker than milk, and just adds a fantastic texture to it..... You can also substitute yogurt (flavored yogurt to match the cake flavor is good). Sour cream is also a good substitute for milk in mashed potatoes, and anything else that you'd like extra creamy and moist.....How does the addition of sour cream to cakes make the baked good more moist? (eg pound cakes)?
part of the reason is 'baked goods get their moisture from liquid ingredients and retain it best when fat and sugar are present'.


You h ave the sugar and sour cream is a more moist fat than butter


It des also make a nice tasting cakeHow does the addition of sour cream to cakes make the baked good more moist? (eg pound cakes)?
It sounds redicules but try using a pureed potatoe! It works great!