Jodi Rhoden’s Sour Cream Pound Cake

By • June 17, 2017 54 Comments

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Author Notes: Behold, the only sane reason to turn on your oven for the next three months. Jodi’s pound cake has the steadfast sturdiness of a butter cake and, thanks to a boatload of sour cream, a deeply flavored, delightfully moist crumb. While a classic, old-school pound cake uses pound each of butter, sugar, eggs, and flour, with no leaveners, Jodi ups the fat and sugar ratios, then gives everything a boost with baking soda and salt. Emma Laperruque

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Makes 2 loaves or 1 bundt

  • 3 cups sugar, plus more for sprinkling the pan
  • 14.4 ounces all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, soft
  • 6 large eggs
  • 10 ounces sour cream
  • 1 1/2 teaspoons vanilla extract
  1. Generously spray or butter your pan(s) of choice. Add a really big scoop of sugar and tap around—as you would with flour—until you’re left with a thin, even coat.
  2. Whisk the flour, baking soda, and salt in a bowl.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar for a few minutes until cohesive and just beginning to become fluffy, scraping as needed. Add the eggs—one at a time, mixing well after each—and scrape again. Add the sour cream and vanilla and stir to combine. Slowly add the dry ingredients and stir until they just disappear and the batter looks smooth—don’t overmix!
  4. Pour the batter into the prepared pan.
  5. Bake at 350° F until a thin, serrated knife (not a toothpick!) inserted in the center comes out clean, about 1 hour. Let cool until you can touch the pan without burning yourself, then turn out to cool completely.

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Topics: Cake, Baking, Dessert