Sour Cream Pound Cake 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
10guests 15 minute
Cook Time Passive Time
60 – 75minutes 3hour
Servings Prep Time
10guests 15 minute
Cook Time Passive Time
60 – 75minutes 3hour
Ingredients
Sour Cream Pound Cake Liquid Ingredients:
Sour Cream Pound Cake Dry Ingredients:
Instructions
General Setup Directions:
  1. Preheat oven to 325°F | 163°C, preferably on the convection bake setting.
  2. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Baking Directions:
  1. 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.
  2. Let the cake cool for 20 minutes and then turn cake out on a cake rack to fully cool, at least 4 hours.
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.

 

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Sour Cream Pound Cake Recipe 2
Sour Cream Pound Cake Recipe

Executive Chef: Sean Z. Paxton

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