Sour Cream Pound Cake
Total TimePrep: 15 min. Bake: 1-1/4 hours + cooling
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!
this pound cake was delicious!! i recommend 10/10!! instead of a ganache, i used condensed milk, and it was amazing!! definitely try it :)
I read some of the reviews while I was making the cake and I decided to cut down the sugar lucky I did it’s still very sweet. I changed it to 2 1/2 cups sugar and I also cut down from six eggs to five eggs. I’m going to ice it with a chocolate ganache smells and looks delicious we tasted a little little sliver of it and it seems to be great! Taking to a friends house so I’ll have to come back and let everyone know how it tastes. I gave it five stars because I can tell that it’s going to be a five star cake.
This is the first pound cake I've ever made and I thought it was delicious! All five of my family members had raving things to say about it. I made a lemon glaze to go on top instead of powdered sugar and that really amplified the cake. I definitely would bake this recipe again!
Great pound cake recipe. I used 2 1/2 c. sugar and it was still sweet. I followed the recipe exactly except is used 1 tsp vanilla and 1 tsp almond extract. This balanced the taste and made it smell fragrant. Pound cakes are always a little dense in texture. I though this one was a little lighter than some I've made. The crusty top was perfect. I scooped a little batter into six muffin tins because this recipe made a lot of batter. The six muffins were baked in 38 minutes. I think I'll make pound cake muffins next time. The remaining cake was ready in 50 to 55 minutes.