Sour Cream Pound Cake

An overhead view of two slices of pound cake on a white plate and a slice cake on a wooden cake stand.

4.46 from 98 reviews

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.

Prep Time30

Bake Time55

Total Time1 25

Servings:12 slices

Ingredients

3 large eggs (room temp)
4 egg yolks (room temp)
1 teaspoon vanilla extract
4 oz sour cream (½ cup, divided)
8 oz cake flour (1 ¾ cups, see note)
¼ teaspoon table salt
1 teaspoon baking powder
10 oz granulated sugar (1 ¼ cups)
8 oz unsalted butter (room temp)

Instructions

Preheat the oven to 350 °F. Butter and flour a 9"x5" loaf pan or Bundt pan.
Combine 3 large eggs, 4 egg yolks, 1 teaspoon vanilla extract and half of the sour cream in a small bowl, whisk to combine and set aside.
Sift together 8 oz cake flour, ¼ teaspoon table salt, and 1 teaspoon baking powder in a mixing bowl. Add 10 oz granulated sugar to the flour and mix at low speed for 30 seconds. Add 8 oz unsalted 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).

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition