Sour Cream Pound Cake

Jordan Michelle Falco


Basic Cakes - Week 3, May 26th

These recipes are copied directly from the notes of my Basic Cakes class. I’m posting them here on Just a Pinch for my own posterity.

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3 1/4 oz
unsalted butter
3 5/8 oz
1 3/4 oz
1 tsp
vanilla extract
3 1/2 oz
cake flour
1/2 tsp
baking powder
3 1/2 oz
sour cream
1/8 tsp


1Sift togeather the cake flour and baking powder, set aside.

2Cream the butter and suger until light and fluffy.

3Slowly add the eggs and vanilla extract.

4Add the dry ingredients alternatly with the sour cream on low speed, starting and ending with the dry ingredients.

5Deposit into buttered pans at 1 lb.

6Bake at 325F in a convection oven for about 35 minutes or until a cake tester inserted in the center comes out clean.

About this Recipe

Course/Dish: Cakes