Bake
Jodi Rhoden’s Sour Cream Pound Cake
Popular on Food52
64 Reviews
Ann
May 5, 2019
I have mixed feelings about this pound cake. For me, it was incredibly difficult to extract from the pans—I used 2 loaf pans. Though well-buttered, the cake would not release without some prodding. The sugar seemed to form a stickiness with the pan. I would advise everyone to really butter their pans well—especially the lips—and then butter again.
The flavor and texture of the cake was fine, not my favorite pound cake, but more than passable, though a bit crumbly to cut. And certainly not the most attractive pound cake I’ve made. I’m glad I tried this recipe, but will return to my old-faithful recipe, which pre-dates even me!
The flavor and texture of the cake was fine, not my favorite pound cake, but more than passable, though a bit crumbly to cut. And certainly not the most attractive pound cake I’ve made. I’m glad I tried this recipe, but will return to my old-faithful recipe, which pre-dates even me!
Frank P.
August 12, 2018
I cut a half a cup of sugar from the recipe. I might take another quarter cup out. It is sweet enough
GSalvador
April 27, 2018
I’m so intrigued by the people for whom this recipe went awry.
I’ve made this numberous times for parties, pot luck, poker games, and it always disappears within seconds
I’ve made this numberous times for parties, pot luck, poker games, and it always disappears within seconds
Lisa M.
December 16, 2017
I've made at least 12 of this cake, all got raves. I use ricotta instead of sour cream. This recipe is a gem and I'll be buying Ms Rhoden's book. Thank you!
brenda
September 26, 2017
Okay, I've made this twice now, and both times it was t3H BOMB. It was so good the first time, it went like lightening, with my 22-year old daughter and her visiting-for-the weekend friend from CA raving how good it was, and my hubby scarfing piece after piece. The first time I made it in a Bundt cake and additional loaf pan. The second time I made it, I used two large loaf pans, which made it very handy for travel. Yes, this cake travels well, with blueberries in one and the other plain. So great to have a hunk of this with hot coffee while going down the interstate. North Dakota didn't see so long. It stayed moist and delish all the way to Oregon, which is a very long trek from Minnesoooooota. My waistline tells me I have to wait to make another, but I will look forward to it. TLDR: It's yummy. Make some. Add blueberries to pretend it's healthy.
brenda
September 26, 2017
I forgot to include the raves from two work associates who came to my summer office (aka the front porch) for a business meeting. I served the Bundt pan version and some scones. These two guys were nuts for the pound cake. The one fellow called it 'crazy good'. So there you go, six reviews (daughter, friend hubby, me, and two associates) for the price of one. Such a bargain!
Regine
September 26, 2017
I forgot to say thank you for sharing this recipe, Emma. I look forward to trying it.
Regine
September 26, 2017
I have not yet made this recipe, but I think that those of you who were not successful maybe did not properly weighted the flour and sour cream. A good scale is essential. But since some measurements are in cups, it might have been useful to do the same for the flour and sour cream - or maybe put in parenthesis what 14.4 oz of flour and 10 ounces of sour cream are worth in cups. Also, you wan to make sure you really cream the butter and sugar well. Sometimes it can take several minutes. Emma, maybe you should edit the recipe and put the cups measurements that Maria listed for the flour and sour cream.
maria
July 26, 2017
P.S. SORRY JODI, didn't mean to misspell your name. Thanks again for this wonderful recipe. I'm going to be 'aggressive' in a good way and order your book 'Cake Ladies' on Amazon. Looks great; excellent reviews and the price is very reasonable.
maria
July 26, 2017
It's insulting to Jody and Emma who provided this wonderful recipe for us to read that it's 'terrible' and 'inedible'. I've added almonds, raisins, cranberries, coconut, chocolate chips, etc. and each time it's turned out great. The flour measurement is 2 3/4 cups + 2 TBSP. and 1 1/4 cups of sour cream. Perhaps this was causing the problem? I used large eggs and not extra large, which might also make it too watery . Sorry if I was the one sounding aggressive, but I after having my wallet stolen from my purse in a drug store with $800, which I had just taken out of the bank machine for plumbing repairs, and all my cards, etc., I might have been in an unpleasant mood. Always zip up your purse when shopping and don't leave it in the cart. A caution: 'Toronto the Good' is no longer an appropriate name.
Jennifer W.
August 5, 2022
Hi! Thanks for translating to ounces to cups etc.....I looked online for this info and got wildly different answers....can you share the site/math you use for translating ounces to cups? Thanks!
Kathleen
July 25, 2017
No need for aggression.. Just posting about my experience.. Didn't think this was the place for insults
maria
July 24, 2017
Brad, can you not see that you and Kathleen are completely outnumbered?? Why is everyone else saying it's delicious and you say it's 'terrible'? Even Kim has come on board saying that it was a big hit! Brenda, I look forward to hearing your comment after you try it.
kim
July 23, 2017
i love this recipe. i've made the cakes twice and they were a big hit! i'm making them again tomorrow.
brenda
July 23, 2017
Brad and Maria are really making me want to try this recipe. I have to see for myself. :)
Brad
July 23, 2017
Maria. I have made many great cakes and I certainly know how to read a recipe. I followed the recipe exactly as did many others. There is something wrong with this cake and It should be removed from the site. It's terrible.
maria
July 23, 2017
Kathleen: have you not baked cakes before??? If it's TOO watery then obviously you should figure out that you didn't use enough flour. Yes, the flour in ounces is confusing but in one of the comments we are told how many cups of flour to use. It's an excellent recipe and if you messed up measuring the ingredients, then that's your fault. Sorry, but You and Brad should go back to Basic Cake Cooking Classes!!! Don't shoot the messenger, try it again following the exact instructions and you'll see that it's a great cake. I've also made it several times and love the way it turns out
Donna R.
July 23, 2017
I have made it several times, with nuts in loaf pans, plain, and with blueberries in an angel food pan. Every time, it gets raves. I have one in the oven right now!
Brad
July 5, 2017
Dear La Chefa, how can you say the cake is wonderful after you changed the ingredients? I'm telling you there is a problem with this recipe. Something is wrong.
la C.
July 10, 2017
The first time I made it I followed the recipe exactly and it was delicious. The second time, I experimented with some changes and it was still delicious. I wish I could explain why it did not work for you. I stand by how it worked for me.
la C.
July 10, 2017
Pardon, the first time with full-fat greek yogurt instead of sour cream. I've used these interchangeably in many recipes. I doubt your use of sour cream made any difference for you.
la C.
July 5, 2017
This cake is wonderful: easy to make, nice contrast between "crust" and soft inside, firm texture but not too dense or heavy, forgiving of variations, freezes well. I don't understand the comments about weird texture or too-wet batter -- maybe errors in measurement? Instead of sour cream I used full-fat greek yogurt. I coated the bundt pan with raw sugar, which gave a nice crunch to the outside. In one version I replaced 1 cup of brown sugar for 1 cup of white, and I think this made the cake even better (more moist, enhanced the vanilla flavor). Can't wait to experiment some more.
Brad
July 3, 2017
I agree with Kathleen. I think something is wrong with this recipe. I couldn't eat it and ended up tossing it.
Kathleen
July 2, 2017
I'm not sure if I erred in any way while making this cake, but the dairy and egg ratio to flour for me seemed way off, but I went with it, and my cake way way too wet. Inedible actually, and was disappointed at the wasted ingredients. It may have been the units of measure provided - I had to convert ounces to cups which gives you odd amounts. Hope other have better luck, but not willing to waste the ingredients for a second try.
necklefreck
June 30, 2017
Delicious. The exterior bakes up crunchy, I love that. I really like the texture. Light, but structured and sturdy enough to handle a nice fruit compote, ice cream or both. Taste is fantastic. I doubled the vanilla, a tablespoon instead of 1 1/2 tsp. Great flavor. I'll add sliced almonds next time and raspberries next time. Thank you!
maria
June 29, 2017
Hi Brad, thanks for the info. I have a pkg. of cream cheese, so will try your suggestion. I can already see that adding 4 eggs and 1 1/2 sticks of butter along with the cream cheese, to only 2 cups of flour would make this a much moister cake. I found that Jodi's recipe is very close to the pound cakes I've bought in expensive bakery shops, so was surprised to read that you didn't like the taste. I made it again, halved the recipe and still came out great with no complaints since it was gone in a few hours.
Brad
June 29, 2017
Maria, forgive me for comparing it to the Sour Cream Coffee cake. My goal was to alert the readers that this was one of my least favorite pound cakes I ever tasted. The texture is very strange and no one who tried it really liked it. Honestly, my favorite pound cake is the original Philly cream cheese pound cake (link attached).
http://www.kraftrecipes.com/recipes/philadelphia-pound-cake-51977.aspx
http://www.kraftrecipes.com/recipes/philadelphia-pound-cake-51977.aspx
maria
June 28, 2017
A pound cake has a denser texture than a Sour Cream Coffee cake which is more crumbly, so you can't compare the two. This recipe is better than the pound cakes you would buy in a bakery. My friends who came for coffee loved this cake and wanted the recipe.
Brad
June 28, 2017
I'm sorry to say that I made this cake last weekend and found it very disappointing. The texture is very strange and unlike most cake with sour cream it got worse, rather than better. My advice is to make a good Sour Cream Coffee Cake and forget this one.
Michelle
July 8, 2017
Agree - I was just re-reading recipe then saw all these comments
I bake often this came out horrible - did not rise, dense and heavy
Picked at one loaf and threw the other in trash.
I bake often this came out horrible - did not rise, dense and heavy
Picked at one loaf and threw the other in trash.
maria
June 28, 2017
You can freeze them and bring them to room temp; no need to toast unless you like them toasted topped with fruit jam or fresh strawberries and cream. Two 9x5 pans work best since pound cake is usually made in loaf pans. Lemon or orange rind, along with orange extract instead of vanilla is a nice addition, or for the adventurous, couple tablespoons of triple sec.
Maureen
June 28, 2017
So can these cakes be wrapped and frozen and still taste good? Just bring them to room temp or have to toast after defrosting? Thanks!
hansperans
June 27, 2017
Made this recipe this week for a summer BBQ, turned out beautifully! I did end up with quite a bit of extra batter after filling my one bundt pan, although not enough that I'd halve it next time. Can't wait to try some variations from the article!
kim
June 26, 2017
I made two loaves today and used the cornmeal substitution, added lemon zest and subbed a teaspoon of rose water for vanilla. i took it to the studio today and everybody loved it. your suggestions on changing up the recipe are really great. thanks!! this will definitely be one of my go to desserts.
Arrxx
June 26, 2017
I'll try my hand-held mixer. Not as fancy but takes up a lot less room in my small kitchen.
Christina
June 26, 2017
Has anyone tried a gluten free version? I would love to make this for my Mom for this weekend, but she's gluten intolerant. :( Suggestions please?
LittleKi
June 26, 2017
Yes! I did! I used KAF's blend...the one WITHOUT the gums. I had a friend who has Celiacs and make this for her. It turned out GREAT. I sliced and put it in the freezer and served it cold with a bit of ice-cream and some macerated cherries....big hit.
Christina
June 26, 2017
Thank you, so glad it turned out great. I'll go look for it. Easy to find, I hope?
Arrxx
June 26, 2017
What about those poor ones of us who do not have stand mixer?
Emma L.
June 26, 2017
If you don't have a stand mixer, try very soft butter, a sturdy rubber spatula, and a lot of elbow grease!
maria
June 26, 2017
I have a stand mixer but prefer to use my food processor; much easier. If you have a food processor mix the liquids first then add the dry ingredients. If you don't have a processor, then you must have one of the old beater mixers?
kim
July 5, 2017
I have stand mixer in a box in the attic. i am still using the hand mixer my grandmother gave me when i went off the college...........30 years ago. works great.
Brian C.
June 26, 2017
My cakes didn't rise nicely. What could cause this? Flavor was terrific though just not pretty.
Emma L.
June 26, 2017
Hi Brian, my guess would be over-mixed batter. Sometimes if I cream the butter and sugar too much, or mix everything together too much at the end, the cake will fall in the center. (That said, this recipe isn't one to dome or round at the top, either.)
Kathleen H.
June 25, 2017
To those people that ask for cup measurements instead of weights I'm thankful that weights are used as the cup measure is a different size here in Australia from that which is used in America and I'm forever having to do conversions to get a fairly accurate measurement. Thanks for the great recipe. As I have a dairy allergy I will be converting this to use non dairy products.
maria
June 24, 2017
Tried this recipe this evening and it's the best pound cake recipe I've ever made. Used my processor to mix everything and added a handful of poppy seeds. Very easy to make.One pan is not enough, you'll need two 9x5 loaf pans. They should never be filled more than one half or else they will over flow. Otherwise use a large bundt pan, again half full.
LittleKi
June 23, 2017
This recipe could use more direction about pan size. I used a standard loaf pan and then put extra in a half-loaf pan and they are still melting over the top...
LittleKi
June 24, 2017
The flavor and texture turned out great, but I would either cut the recipe in half for one loaf pan or use two full loaf pans. It's A LOT of batter.
brenda
June 24, 2017
Yes, that's what the recipe says right above the list of ingredients. Glad to hear it's tasty. I'll make both loaves, and put one in the freezer for a day that's too hot to bake. These should freeze well.
Robin
June 23, 2017
Why does the photo show a cake with nuts and crumbs on top?
Emma L.
June 23, 2017
Hi Robin, I use a 9- x 5-inch loaf pan. And the photos show some of the (many!) variations you can make with this recipe. I wrote an article about how to here: https://food52.com/blog/19908-the-only-cake-recipe-you-ll-need-this-summer
maria
June 23, 2017
Thanks Emma, that helps. Luckily I don't live in the South West with 100+degrees, so will try this on the weekend. Sour Cream always makes cakes/cornbread come out moist and tasty, plus it's a good way to use up leftover sour cream before it goes moldy. Thanks for all the additional suggestions and using unsweetened cocoa is a good idea to cut the sweetness for those who think there's too much sugar. Nice background story about the cake making industry in small communities.
maria
June 22, 2017
How does one weigh 14 oz. of flour and 10 oz. of sour cream? Isn't it much easier to just tell us how many cups that is? When I see recipes with ounces I don't even both since I'm not going to waste time trying to convert it. Everything else is in cups, so why throw in ounces? Also, sounds like a lot of sugar, can that be reduced and not cause a problem with the recipe? Would also be good to indicate what size pan works best? Bundt, or loaf pan or 10x13 since the time will vary according to the pan used.
Emma L.
June 22, 2017
Hi Maria, I use a small digital scale — less than $20 and very handy to have around! The weights translate roughly to 2 3/4 cups + 2 tablespoons flour and 1 1/4 cups sour cream. I haven't tried reducing the sugar myself, but I wouldn't recommend dropping it by more than 1/4 cup. I use a standard loaf pan (9 x 5) and any large bundt pan — figure 10 to 12 cups capacity — should be a comfortable fit. And with respect to bake time, while I set timers, I go by look/feel the most, since every oven is different. Look for a knife inserted in the center to come out completely clean and a bounce-back when gently poked. Hope this helps!
beapolite
June 25, 2017
I appreciate weight rather than volume. I won't even bother with any baking recipe that's not in weight! Weight is so much more accurate. No two sets of measuring cups measure the same and in baking that can make the difference between great and 'oh no!'
brenda
June 22, 2017
@ mcfadden
It says to cream the butter and sugar together in step 3.
Looks easy and tasty!
It says to cream the butter and sugar together in step 3.
Looks easy and tasty!
mcfadden
June 22, 2017
The directions leave out the sugar (except for what you add to the pan) sugar should go with the dry ingredients
Jason K.
June 25, 2017
In baking sugar is a wet ingredient, not a dry one so it doesn’t go with the dry ingredients (and why the recipe says to cream it with the butter...and add the other wet ingredients first before adding the dry).
See what other Food52ers are saying.