Sour Cream Pound Cake
Total TimePrep: 15 min. Bake: 1-1/4 hours + cooling
I have a huge problem with reviewers who down rate a recipe without actually making it. I can almost guarantee "Neil" never made this recipe. It is not at all "sickly sweet". I have the exact 50+ year old recipe and it comes out perfect every time, a culinary school trained chef begged for the recipe. The ONLY differences are, my recipe calls for eggs to be separated, whites beaten and folded in and cake started in a cold oven. People who have a problem with TOO dense, gummy cake need to let eggs come to room temp for 2 hours or warm eggs in bowl of warm water for 30 minutes. I also have not made the recipe yet- going to try it without beating whites separately- and usually would never rate, but I'm going to go ahead and rate 5 to compensate for Neil.
I made this cake the first time on New Year’s Day 2020. I was absolutely thrilled to find a pound cake recipe that was perfect! I have made it many times since then because it is loved by family and friends. I bake it in a large tube pan. It rises a lot, so I knew a Bundt pan would be too small. However, I was at my daughter’s house and didn’t have a large tube pan, so I used a Bundt pan and a bread pan, which works for this recipe. I use almond extract or half almond and half vanilla because I love the flavor. If you follow this recipe, you will have a delicious pound cake!
I had some sour cream I wanted to use up, so I googled recipes and found this one! So thankful I did, as it was the best pound cake, I've ever made! Because there are just two of us, I halved the recipe and made it in a loaf pan. The texture and flavor were just perfect! I served with fresh strawberries and whipped cream!
DO NOT, and I repeat, Do not, beat too long. You will have an absolute mess with over flow from bundt pan. Not good advice to beat 5-7 minutes. Kitchen full of smoke!
I think anyone who gives this less than a 5 star rating, has never make a pound cake, and doesn't understand that a pound cake is supposed to be a dense, moist cake. The ratio of eggs to flour to sugar to sour cream, is perfect. I have another recipe that uses the same amount of everything, except for eggs and no leavening agent. The eggs are increased to a dozen, 6 whole and 6 yolks. The rexipe uses the eggs as the leavening agent, which some pound cakes do. Some, not all. Follow the directions and you won't be disappointed! When she says beat the room temp butter, not margarine, butter, with sugar for 5 to 7 minutes, she means beat it for 5 to 7 minutes. If you're scooping your flour out of your bag, the container, you're getting too much flour. For me, the easiest is to convert everything to grams. I wish TOH offered this option. Room temperature means just that also. Room temperature. Not taken out 10 minutes before baking. Eggs need approximately 2 hours to come to room temperature. Allow time or whatever you're baking will be a fail. Not the recipe, because your ingredients weren't at room temperature when called for. This recipe is outstanding with the addition of the juice of 1 whole lemon, the zest from that lemon, and 2 pints of fresh blueberries, no vanilla. I made a simple glaze using another lemons zest, the juice and confectioner's sugar till it was drizzle consistency. This pound cake is fantastic! When made as written, eating with fresh strawberries over...yum...fresh sliced peaches over...let your imagination go....
Good pound cake recipe. I did wish the eggs and cut back on sugar but the secret ingredient to add is 1/4 tsp of nutmeg. Bon appetit’. Perfect to slice and rake camping
Whilst that may be a fine cake recipe (albeit a sickly sweet one...THREE cups of sugar?), it is NOT by any stretch of the imagination, a POUND CAKE. Although there are many variations (tweaks) on the traditional pound cake, and certainly adding a high water content ingredient like sour cream would necessitate some tweaking, the ratio of fat to flour is so far off as ego no longer be even in the ball park of pound cakes, and the sugar is just plain of the hook. You're adding a high-moisture ingredient (sour cream), yet the amount of flour is way too low, so you're making up for it with more than double (waaay more than double) the normal amount of sugar. Being hydroscopic, the sugar will absorb the extra water, but at the cost of flavor. You're adding sour cream to benefit from its tartness, but drowning the tartness in sweetness. A really bad recipe... Sorry.
This turned out very nicely. The texture was dense, but not too heavy. For those having issues with texture, make sure to beat the eggs thoroughly after each addition. I did add almond and vanilla extract like some other reviewers.
So delicious, and turned out great. I made a confectioner's sugar glaze, and it was delicious. Will be my go-to pound cake!
Cake fell! But tasted delicious!