I spent months testing cake batter mixing methods and ingredients to achieve Pound Cake Perfection. This Sour Cream Pound Cake is a variation of my favorite all-butter cake.
Perfect Sour Cream Pound Cake
If you’ve read through my “Cake Batter Course” you know that it took lots of work and testing to come up with a really great pound cake recipe. If you’re interested, over 7 classes (blog posts) you can learn all about the ingredients and mixing methods for cake batter. It’s pretty detailed stuff, but what you learn about baking can be applied to all your recipes, not just cake batter. And it’s free here on Baking Sense.
How I adapted my classic pound cake recipe to make Sour Cream Pound Cake:
Anyway, for this pound cake I used sour cream in place of whole milk as the liquid in the batter. Since sour cream is acidic it adds a nice flavor to the cake and the acidity tenderizes the cake crumb.
If you have read through the “Cake Batter Course” (first of all THANKS) you might notice that even though I’ve added an acidic ingredient to the recipe, I haven’t used any baking soda. I purposely did this because I didn’t want to neutralize the acidity of the sour cream. I wanted a little edge to the flavor.
This really is a melt-in-your-mouth cake. It’s also a super easy recipe to make. I use my favorite reverse creaming method and it’s mixed in one bowl.
This cake bakes up nicely in the traditional loaf shape or you can bake it in a Bundt pan for a pretty presentation. I think you only need a sprinkle of powdered sugar for a pretty finish. But is would also be delicious with fresh berries and cream for a more indulgent dessert.
If you like this recipe as much as I do, please consider giving it a 5-star review.
Sour Cream Pound Cake
I spent months testing cake batter mixing methods and ingredients to achieve Pound Cake Perfection. This Sour Cream Pound Cake is a variation of my favorite all-butter cake.
Ingredients
- 3 large eggs plus 4 yolks, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (4 oz, 120 ml) sour cream, divided
- 1 ¾ cups (8 oz, 225 g) cake flour
- ¼ teaspoon table salt
- 1 teaspoon baking powder
- 1 1/4 cups (10 oz, 285 g) granulated sugar
- 2 sticks (8 oz , 225 g) unsalted butter, room temp
Instructions
- Preheat the oven to 350°F. Butter and flour a 9"x5" loaf pan or 12 cup Bundt pan.
- Combine the eggs, yolks, vanilla and half of the sour cream in a small bowl, whisk to combine and set aside.
- Sift together the flour, salt and baking powder in a mixing bowl. Add the sugar to the flour and mix at low speed for 30 seconds. Add the butter to the flour and mix until combined. Add the remaining sour cream and increase the speed to medium high. Mix for a full 2-3 minutes. The batter will lighten in color and texture. If using a hand mixer add another minute to the mixing time.
- Scrape the bowl and beater thoroughly. On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition. Mix just until the eggs are incorporated.
- Pour the batter into the prepared pan.
- Bake at 350°F until a toothpick inserted in the middle comes out clean (about 55 minutes).
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Harald
Monday 10th of May 2021
If I wanted an extra high/pronounced dome what would I change with this recipe? Or should I use your vanilla sponge recipe? I'm baking in a single 4" deep 8" round tin and wanted that madeira cake look. Most recipes try to get a level top to a cake so it's hard to find the opposite. Thanks so much for all your work, so few bakers actually post controlled experiments like you do!
Eileen Gray
Monday 10th of May 2021
I'm not sure what the "madeira cake look" is. A "pound cake" probably makes the biggest dome sense it's a relative dense cake.
Miss Williams
Tuesday 23rd of March 2021
Hello! Love your recipe, I have been using it for a couple years now. Just wondering if I can replace the soured cream for buttermilk?
Eileen Gray
Tuesday 23rd of March 2021
Yes, I think you could make that substitution.
Roz
Monday 10th of August 2020
Best pound cake ever5 stars
Eileen Gray
Saturday 15th of August 2020
Thanks!
Leslie
Sunday 14th of June 2020
Hi Eileen,
I wished I had stumbled upon your excellent site years ago! It would have saved me a lot of failed experiments! Thanks so much for being so generous to share!
I would like to ask 3 questions:
1. If I want to add 50g of fine almond flour to the recipe, do I remove 50g of the cake flour or just add on top of it?
2. If I want to add 50g full cream milk powder, what adjustments do I need to do?
3. As per the reverse creaming method, I have already read through your 7 steps (which is awesome) but I am still wondering what the end point should be before adding the liquid? There aren't many videos online. This one: https://www.youtube.com/watch?v=yH5H9JbV7DU&t=10s shows that the butter and the flour is only just combined before the liquid is added. From your description, it is quite different. Are we aiming for a buttercream type consistency before the liquid is added?
Eileen Gray
Sunday 14th of June 2020
1. I would substitute the almond flour 1:1 for the cake flour. 2. Sorry, I don't know what full cream milk powder is. 3. I generally add the liquid when the butter is partially incorporated.
Rachel Chan
Thursday 30th of April 2020
Hi, I would like to try this recipe. But before I do so. I'm wondering how would this cake taste like? I'd never try sour cream cake before I'm not so sure what to expect. And the amount of eggs would the eggs and amount of sugar would the cake be tii dense and sweet? I personally like a moist, and fluffy yet abit dense cake. Should I whipped the egg white instead? Should I whipped it with sugar or just purely the whites will do?