what makes a pound cake different from other cakes?

Traditionally, pound cakes were made with a pound each of butter, sugar, flour and eggs. It's a dense cake that is usually served plain or with a simple glaze.

what does sour cream do to a cake?

Sour cream makes a cake moist and adds a slight tanginess.

can a pound cake be made in advance?

Definitely! Store the pound cake lightly covered and at room temperature for 4-5 days.

can a pound cake be frozen?

Yes! Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months. Thaw it at room temperature and enjoy!

Great Aunt Rose's Moist Vanilla Pound Cake Recipe

Description

A beloved family recipe that produces a sour cream pound cake that is slightly crunchy on the outside and dense, rich and moist on the inside.

Ingredients

Units Scale

1 pound Imperial margarine
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream

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Instructions

Prep pan: Preheat oven to 350 degrees. Grease a a 10-inch straight sided tube pan with the margarine wrappers.
Beat margarine and sugar: In the bowl of a stand mixer, add the margarine and sugar. Beat the margarine and sugar on medium low speed for 3 to 4 minutes.
Add eggs and vanilla: Add the eggs to the margarine and sugar mixture one at a time and beat until incorporated after each addition. Add in the vanilla extract. Mix to combine.
Combine dry ingredients: Combine the flour, baking soda and salt in a bowl.
Add dry ingredients: With the mixer on low, add the sour cream alternately with the dry ingredients. Mix until just incorporated.
Transfer batter: Pour batter into prepared pan.
Bake cake: Bake for 60 minutes and check to see if done. A long wooden skewer should come out clean when inserted into the cake. If the cake is not done, continue baking for up to 15 minutes and cover lightly with foil if the top is browning too much.
Unmold cake: Remove the cake from the oven when done. Let cook on a baking rack for 15 minutes. Run a knife between the cake and the edge of the pan and unmold the cake. Tap the sides of the pan to help loosen the cake.
Cool cake: Place on a cake stand and cool completely before covering.

Notes

Use Imperial margarine and not butter. I always thought butter made everything better. That is not true with this ultra dense and moist sour cream pound cake. I tried making this with butter, and it never came out right.
Cream the margarine and sugar until light and creamy. I use a stand mixer for this recipe. Cream the margarine and sugar well for about 3 to 4 minutes on medium speed.
Crack the eggs in a separate bowl and add them 1 at a time to the batter. Nobody likes a cake with egg shells in it. Crack all the eggs in a separate bowl. That way if any shell gets in, you can scoop it out.
Combine the dry ingredients and add alternately with the sour cream to ensure that the sour cream is thoroughly incorporated into the batter.
Use a long wooden skewer to check if the cake is ready. When poked into the thickest part of the cake, the skewer should come out clean. If the top of the cake is browning too quickly, gently lay a piece of foil over the top of the pan.
Don't be in a hurry to unmold the cake. Let the cake sit on a cooling rack for about 15 minutes. Then run a thin sharp knife around all the edges of the pan. Place the cooling rack on top of the cake. Put one hand on the cooling rack and slide with the other hand under pan. Flip over the cooling rack and pan. Tap on the bottom of the pan to help loosen the cake. Then remove the pan from your cake carefully.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 (2-inch wide) piece
Calories: 363
Sugar: 30.2 g
Sodium: 261 mg
Fat: 20 g
Saturated Fat: 6.5 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 0.5 g
Protein: 4.2 g
Cholesterol: 61 mg