Skip to main content
Report this ad

See also:

Let 'Em Eat Cake... Sour Cream Pound Cake

Let 'Em Eat Cake... Sour Cream Pound Cake
Let 'Em Eat Cake... Sour Cream Pound Cake
Chef Larry Edwards/Casa de Cuisine

Is there anyone who doesn't like pound cake? I can't even imagine a life without this incredible American classic. There is just something so special about the scents of a freshly baked pound cake wafting through the house. There is a real magic about the beauty of it when it comes out of the oven and you're waiting with baited-breath to taste that first slice. And don't even get me started about the joys of eating a slice of this heaven topped with a fresh fruit compote and a small dollop of whipped cream!

This pound cake is a little different than most. Sour Cream Pound Cake is not as dense as the usual pound cake. It has an airy texture and a very delicate crumb. It is also richer than the usual pound cake due to the inclusion of sour cream into the batter. This is the pound cake I have used in my restaurants for years simply because it is wonderful on its own, goes great with a cup of freshly brewed coffee and can hold-up to any type of topping.

By-the-way, if you want an outstanding breakfast, toast a couple slices of this pound cake and serve it with some fresh sweet creamery butter!

Ingredients to make Sour Cream Pound Cake (makes 1 cake or 2 loaves):

  • 3 cups flour
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 cup butter, softened
  • 3 cups sugar
  • 6 eggs, separated
  • 2 Tbs. vanilla
  • 1 1/4 cups sour cream


  1. Pre-heat your oven to 350 degrees. Lightly oil and flour a 10-inch tube pan or line the bottoms of 2 loaf pans with parchment paper.
  2. In a medium bowl whisk together the flour, salt and baking soda.
  3. In a mixer with the paddle attachment, beat the butter and sugar 5 minutes. Beat in the egg yolks and vanilla until smooth.
  4. With the mixer on low, beat in half of the flour mixture. Beat in the sour cream and follow that with the remaining flour.
  5. In a mixer with the whisk attachment, beat the egg whites until stiff peaks form.
  6. Stir half of the egg whites into the batter until smooth. Fold the remaining eggs into the batter (this will lighten the batter).
  7. Spoon the batter into the prepared pan and even out.
  8. Place in the oven and bake 90 minutes or until done.
  9. Remove from the oven and let cool in the pan 15 minutes.
  10. Remove from the pan and let cool on a rack until ready to slice and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

Report this ad