Sour Cream Pound Cake
User Reviews
5
Sour Cream Pound Cake
Description
This pound cake starts by creaming softened butter and sugar, then adding egg yolks one by one with vanilla extract. Dry ingredients including flour, baking soda, and salt are alternated with sour cream, beginning and ending with flour. Separately beaten egg whites are folded gently into the batter to introduce air and lighten the texture.
Baked at 300°F (145°C) for about 90 minutes in a greased and floured bundt or tube pan, the cake develops a soft crumb with a rich but balanced flavor from the sour cream. The slow baking temperature ensures even cooking without a burnt crust.
It can also be baked in two 9x5” bread pans with a shorter bake time. This cake keeps well at room temperature in an airtight container for several days and can be frozen for longer storage. It is ideal for serving sliced plain or with light toppings like whipped cream or fresh fruit.
Ingredients
- 1 cup butter softened, unsalted
- 3 cups granulated sugar
- 6 egg whites and yolks separated (room temperature preferred, large
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- 8 oz sour cream
Instructions
- Preheat oven to 300F (145C) and thoroughly grease and flour a 12 cup bundt pan or ten inch tube pan. Set aside.
- Combine butter and sugar in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use electric mixer to beat together until thoroughly creamed.
- Add egg yolks, one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and table salt.
- Alternate adding flour and sour cream to the sugar mixture, starting and ending with the flour mixture (I do the flour in 4 parts and the sour cream in 3).
- In yet another bowl (this one medium-sized and completely clean, dry, and grease free), place egg whites and use a clean electric mixer to beat until you have stiff peaks. Fold gently into batter.
- Pour batter evenly into prepared pan and transfer to 300F (145C) oven and bake for 90 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool for 10 minutes before removing from pan.
Notes
- The cake can be baked in two 9x5-inch bread pans; bake 60-70 minutes at 300°F (145°C) until a skewer comes out clean or with moist crumbs.
- Store covered at room temperature in an airtight container for several days.
- It can be frozen; allow to return to room temperature before serving.
- Use room temperature eggs to help batter incorporate properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 439kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 179mg | 7% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 608IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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