Simple, steadfast, and impossibly lush, this pound cake earns its gold status with a beautiful crumb, balanced sweetness, and a whisper of vanilla. You’ll bake it time and time again.
This simple, elegant pound cake has no citrus zests, no streusel, no glaze—just a perfect crumb: buttery, plush, and finely balanced in sweetness. The method looks simple (and it is), but the details do matter. Cold eggs and sour cream help control rise and set the structure early, preventing the doming and “foot” that can happen when everything’s too warm. It bakes low and slow for a clean, even finish. The result is a cake that slices like a dream, keeps beautifully for days, and never needs more than a dusting of confectioners’ sugar.
Sour Cream Pound Cake
Makes 1 (10-cup) cake
Ingredients
- ¾ cup (170 grams) unsalted butter, softened
- 2¼ cups (450 grams) granulated sugar
- 4 large eggs (200 grams)
- 2 teaspoons (8 grams) vanilla extract
- 2¼ cups (281 grams) all-purpose flour
- 1¼ teaspoons (3.75 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- ¾ cup (180 grams) cold sour cream
- Garnish: confectioners’ sugar
Instructions
- Preheat oven to 300°F (150°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 6 to 8 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, sift together flour, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with cold sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
- Spray a 10-cup fluted tube pan with baking spray with flour. Spoon batter into prepared pan. Firmly tap pan on a kitchen towel-lined counter a few times to settle batter.
- Bake until a wooden pick inserted near center comes out clean, 1 hour and 5 minutes to 1 hour and 15 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Invert cake onto a wire rack, and let cool completely. Just before serving, garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 5 days.
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It’s everything you promised it would be. My go to pound cake from now on.