Sour Cream Pound Cake

I was super excited to try this recipe because I’ve been searching for my ultimate pound cake. But I was more excited because I realized it was a vanilla cake that the Chiplet could have. It has butter and sour cream, but the quantities are small enough that he can have it! I made this (mostly) as directed and plan to try it in a non-loaf pan to see if I could turn it into cupcakes. If I do, I will report back.

The cake remained moist and delicious for days after, which is always impressive with this kind of cake. I will definitely make it again.

Directions for Sour Cream Pound Cake

Slightly adapted from Serious Eats

  • 250 g granulated sugar
  • 2 sticks (8 Tablespoons) butter, softened
  • 2 Tablespoons vegetable oil (I used canola but coconut was recommended)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 vanilla bean, split and scraped
  • 3 eggs, warmed to 65 degrees F (use a warm bowl of water)
  • 215 g all-purpose flour, plus more for dusting
  • 1 Tablespoon vanilla extract
  • 5 ounces sour cream

Adjust the oven rack to the lower-middle position and preheat the oven to 375 degrees F. Grease and flour an aluminum loaf pan.

In your stand mixer with the paddle attachment, mix the sugar, butter, oil, baking powder, salt, and vanilla beans. Mix on low just to combine, then increase the speed to medium and beat until fluffy, about 5 minutes. Scrape down the bowl and beater once or twice during that time.

With the mixer still beating, add the eggs one at a time.

On low speed, add the vanilla extract, then add the flour and sour cream in thirds, alternating.

Again, scrape down the bowl and beater as necessary. At the end, mix on medium speed for 20-30 seconds to make sure everything is well combined. The batter will be thick and register around 65 degrees F.

Pour into the loaf pan and bake for about 55 minutes.

The cake’s temperature will be around 200 degrees F, and it will look golden (the cracked part on top will still look white).

Cool the cake until it is just barely warm to the touch in the pan, and then remove it and allow it to cool completely (about 3 hours).

I will say that the recipe said to wrap it in plastic after removing it from the pan, but I missed that part.

Directions for Sour Cream Pound Cake (without pictures)

Slightly adapted from Serious Eats

  • 250 g granulated sugar
  • 2 sticks (8 Tablespoons) butter, softened
  • 2 Tablespoons vegetable oil (I used canola but coconut was recommended)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 vanilla bean, split and scraped
  • 3 eggs, warmed to 65 degrees F (use a warm bowl of water)
  • 215 g all-purpose flour, plus more for dusting
  • 1 Tablespoon vanilla extract
  • 5 ounces sour cream

Adjust the oven rack to the lower-middle position and preheat the oven to 375 degrees F. Grease and flour an aluminum loaf pan.

In your stand mixer with the paddle attachment, mix the sugar, butter, oil, baking powder, salt, and vanilla beans. Mix on low just to combine, then increase the speed to medium and beat until fluffy, about 5 minutes. Scrape down the bowl and beater once or twice during that time. With the mixer still beating, add the eggs one at a time. On low speed, add the vanilla extract, then add the flour and sour cream in thirds, alternating.

Again, scrape down the bowl and beater as necessary. At the end, mix on medium speed for 20-30 seconds to make sure everything is well combined. The batter will be thick and register around 65 degrees F. Pour into the loaf pan and bake for about 55 minutes. The cake’s temperature will be around 200 degrees F, and it will look golden (the cracked part on top will still look white). Cool the cake until it is just barely warm to the touch in the pan, and then remove it and allow it to cool completely (about 3 hours). I will say that the recipe said to wrap it in plastic after removing it from the pan, but I missed that part.

Advertisements

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.