Sour Cream Pound Cake Tips
What flour is best for pound cake?
Because pound cake is traditionally a denser, buttery cake, all-purpose flour tends to do the best job. Cake flour produces a very light and tender crumb, which is lovely in many cakes, but not quite right for pound cakes. Learn more about the
different types of flour.
How do you make pound cake moist?
You can make pound cake moist by including sour cream or buttermilk among the ingredients in your pound cake recipe. The acid in both sour cream and buttermilk acts as a tenderizer to the gluten in the flour as the cake bakes.
Why is pound cake called pound cake?
Originally, traditional
pound cake recipes called for a pound of butter, sugar, eggs and flour. No leaveners (such as baking soda or baking powder) were used to lighten or aerate the batter. Over time, pound cake recipes have adapted somewhat, retaining the flavor, texture and overall essence of pound cakes but with adjusted amounts of these central ingredients.
Any tips for getting cake to release from a Bundt pan?
We know what a showstopper a Bundt cake can be when it slides right out from the pan with ease. While there are many tips and tricks out there to prepare a Bundt pan for a clean cake release, we’ve developed what we think is the best solution. Learn
how to grease a bundt pan the right way.
What ingredients can I add to this pound cake recipe?
Experiment with different flavor combinations to top the pound cake, such as peaches and pecans; apples and walnuts; cherries and almonds; or pineapple and macadamia nuts. In the summer, quickly grill the pound cake for a toasty flavor boost.
Reviews
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!