Sour Cream Pound Cake Recipe

Sour Cream Pound Cake RecipeEveryone needs a solid, no fail, easy to make and can be use in a multitude of ways pound cake recipe. This Sour Cream Pound Cake recipe is just that, yet I added a few of tricks from my bag of culinary and baking knowledge.

A pound cake is a unique cake, as most recipes use a ratio of butter to sugar to flour in their recipe.  While that is also the case with this recipe, I wanted to increase the flavors, intensify that baked, almost caramelized flavor, making this pound cake recipe stand out, how ever it is used.  To add that extra pop of flavor, I use malted milk powder, to get that baking umami into the cake batter.  This secret ingredient (not so secret now), adds that flavor and elevates the sour cream, butter flavors while improving the sweetness in the finish.  To take it a step further, I used white miso, to add just the right about of flavor enhancer, bringing out the sour cream tang with a slightly different funk, while not adding a lot of salt to the mix.  I know, this isn’t your grandma’s pound cake recipe anymore…

Using sour cream helps this cake recipe not only stay moist longer, it also adds a slight tang/twang to help cut some of the richness from all the butter and sugar.  If you don’t have sour cream, one can substitute whole Greek yogurt (plain flavored) in its place, or a mixture of the two dairy items.

I also use almond flour, increasing the nuttiness of the recipe, while only slightly changing the cakes crumb.  If there is a nut allergy, increase the all-purpose flour to either 3 cups or use a different type of flour, such as a ancient grain like einkornspelt or Khorasan.  These grains are full of nutrients and add a wonderful nutty element to the cake recipe.  The finished texture is not noticeable at all, yet the results in flavor, mouthfeel and nutrition will be detected.

Sour Cream Pound Cake RecipeYou’ll notice this recipe is written by weight not volume.  For baking, food science becomes more important.  Measuring all the flour, butter and ingredients by weight makes this recipe easy to multiply, depending on the crowd or number of people you are baking for, while also improving the reproducibility of this Sour Cream Pound Cake Recipe. Investing in a high quality kitchen scale, that is accurate to the gram is highly recommended.  I find using the metric system so much easier than cups | pints | teaspoons to X amount grams. Measuring by volume isn’t as accurate and has many variables, including more cleanup.

This Sour Cream Pound Cake Recipe can be used lots of different ways and transformed into many different desserts.  It is wonderful on its own, with a dollop of whipping cream, some fruit coulis.  The cake can be cubed up and used in a Trifle, or cut into shapes and layered in decorative glasses | cups, with lemon curd, fresh berries and | or a jam.  The desired application of this recipe will change what baking pan is used.  It can be baked into a classic Bundt pan, split into three loaf pans or a larger rectangle baking dish.  Depending on what it’s ultimately baked in, the cooking time will change with the different length | width | height. Because of this reason I use a instant read thermometer to check the internal temperature, instead of a toothpick, as the toothpick will always come out clean, whether the cake is perfectly cooked or totally over cooked.  Cooking to a temperature eliminates guesswork, giving the baker a more factual reference point to know if the cake is done, if it needs longer, a better sense of how much time, and if it is over cooked.  As everyone’s ovens are calibrated differently, the size of the oven and what cooking settings your oven has (such as convection with a fan to help distribute the heat more uniformly), cooking by temperature for baking will become a “why haven’t I been doing this my whole life moment!”

 

Special Equipment for a Sour Cream Pound Cake Recipe Recommendations:

Baking Pan:

Scale to Weigh Ingredients:

Baking Thermometer:

 

Makes: 1 large Sour Cream Pound Cake, feeding about 10 guests

Sour Cream Pound Cake Recipe 2
Sour Cream Pound Cake Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
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This might be the best Sour Cream Pound Cake recipe I have ever tasted or made. Using food science, improved baking techniques, creates an easy to make and delicious recipe that can be used many different ways.
Servings Prep Time
10 guests 15 minute
Cook Time Passive Time
60 - 75 minutes 3 hour
Servings Prep Time
10 guests 15 minute
Cook Time Passive Time
60 - 75 minutes 3 hour
Sour Cream Pound Cake Recipe 2
Sour Cream Pound Cake Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This might be the best Sour Cream Pound Cake recipe I have ever tasted or made. Using food science, improved baking techniques, creates an easy to make and delicious recipe that can be used many different ways.
Servings Prep Time
10 guests 15 minute
Cook Time Passive Time
60 - 75 minutes 3 hour
Servings Prep Time
10 guests 15 minute
Cook Time Passive Time
60 - 75 minutes 3 hour
Ingredients
Sour Cream Pound Cake Liquid Ingredients:
Sour Cream Pound Cake Dry Ingredients:
Servings: guests
Units:
Instructions
General Setup Directions:
  • Preheat oven to 325°F | 163°C, preferably on the convection bake setting.
  • Coat a baking pan, either a large bundt pan or a four inch 1/2 hotel pan with softened butter or a non-stick spray. Set aside.
Liquid Ingredients Directions:
  • In a bowl of an electric mixer, add the butter, sugar, malted milk powder, ground flax meal and white miso. Fit the mixer with a paddle attachment and cream the mixture together on medium speed. Scrape down the sides if they need it, making sure all the ingredients are well combined and the butter is fluffy. This should take about 3 - 5 minutes.
  • Mixing Sour Cream Pound Cake
  • Crack the eggs into a liquid measuring cup, then add eggs, one at a time, to the creamed butter mixture, mixing well after each egg addition.
  • Next, turn off the motor and add in the sour cream and vanilla extract. Return the mixer to medium high and mix until fully combined.
  • In a medium bowl, measure the all-purpose flour, almond flour, baking soda, and salt together. Using a whisk, blend the dry ingredients together well.
  • Remove the mixing bowl from the mixer, cleaning the paddle of any remaining mixture with a spatula. Add the flour mixture, folding into the liquid mixture with the spatula, scraping the sides and bottom of the bowl well.
  • Once the ingredients are just combined, pour batter into the greased Bundt pan or other baking dish. Using the spatula, evenly spread the cake batter out, spreading to all corners of the baking pan. Then tap the baking pan onto the counter, to help settle the batter, removing any air pockets and double checking that the batter is level.
    Prebake Sour Cream Pound Cake
Baking Directions:
  • Place into the center of the preheated oven and bake for 60 to 90 minutes (depending on the size, shape and height of the baking pan) until the cake has pulled back from the sides of the pan and the internal temperature of the center of the cake reads 205F.
    Baked Sour Cream Pound Cake Recipe
  • Let the cake cool for 20 minutes and then turn cake out on a cake rack to fully cool, at least 4 hours.
    Sour Cream Pound Cake Recipe 2
Recipe Notes

Sour Cream Pound Cake Recipe Variations:

  • Instead of using almond flour, substitute the nut flour for a different nut flour, coconut flour or an ancient grain like einkorn, spelt or Khorasan.  These grains are full of nutrients and add a wonderful nutty element to the cake recipe.
  • Barley or pearl barley flour can also be substituted for the nut flour, making this pound cake very beer pairing friendly with a malt forward brew.
  • Substitute Greek yogurt (plain, whole milk) for the sour cream, if you don't have sour cream or like it.
  • Coconut butter can be replaced instead of butter, to give this cake recipe a tropical undertone.  I would use coconut flour and even add 1/2 cup of grated unsweetened coconut flakes, substituting half of the sugar for blond coconut sugar  to the recipe, making a Coconut Sour Cream Pound Cake.

 

Other Cake Recipes:

Bourbon Barrel-Aged Imperial Stout Gingerbread Cake
Chocolate Irish Stout Cake
Chocolate Irish Stout Cake
Christmas Pudding With Russian Imperial Stout Soaked Dried Fruit & Hard Sauce
Coffee Milk Stout Custard Cake
Gingerbread Oatmeal Stout Coffeecake
Oktoberfest Recipes
Gugelhupf Bierkuchen (German Beer Cake)
India Red Ale infused Pineapple Upside Down Cake
India Red Ale infused Pineapple Upside Down Cake for a Crowd
Irish Layered Cake
Home Brew Chef
Malted Barley Sponge Cake
Peach Upside Down Cake with Sierra Nevada Kellerweis
Sour Cream Pound Cake Recipe 2
Sour Cream Pound Cake Recipe

Sean Paxton

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