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Sour Cream Pound Cake
A fine-crumbed, buttery loaf-pan pound cake with a golden crust.
Ingredients
| Volume | Grams |
|---|---|
| 1 cup unsalted butter, softened | 226 g |
| 1 1/2 cups granulated sugar | 297 g |
| 4 large eggs, room temperature | 200 g |
| 2 tsp vanilla extract | 9.3 g |
| 2 cups all-purpose flour | 240 g |
| 1/2 tsp baking powder | 2 g |
| 1/2 tsp table salt | 3 g |
| 1/2 cup sour cream, room temperature | 114 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 325 °F. Grease and flour the loaf pan.
- Whisk the flour, baking powder and salt.
- Beat the butter and sugar on medium-high for 5 minutes, until very pale and fluffy.
- Beat in the eggs one at a time, then the vanilla.
- On low, add the flour mixture in three parts, alternating with the sour cream, mixing just until smooth.
- Scrape into the pan and bake 65–75 minutes, until a skewer comes out clean. Cool 15 minutes in the pan, then turn out onto a rack.
Tips
- The long creaming time builds the structure, so don't skip it.
- A crack down the top is normal for pound cake.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
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