Grammy's Kitchen · Pound Cake · Sour Cream Pound Cake
One of 63 pound cake recipes we measured
from therecipecritic.com
8 cooks on therecipecritic.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 68% | 94% |
| total sugar | 167% | 167% |
| egg | 91% | 83% |
| leavener | 1% | 1% |
| salt | 1% | 1% |
| liquid | 74% | 34% |
| dairy | 74% | 57% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups all-purpose flour |
| 2 g | 1/2 teaspoon baking soda |
| 6 g | 1 teaspoon salt |
| 227 g | 1 cup softened unsalted butter |
| 600 g | 3 cups granulated sugar |
| 300 g | 6 large eggs (room temperature) |
| 230 g | 1 cup sour cream |
| 13 g | 1 tablespoon vanilla extract |
Method: 7 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just made this.. Love it! I added 10 g of dried/ground tangerine peel and a 2 t. of almond extract as well. This is unbelievably delicious. The cake is so moist. I had a bit of a difficult time releasing the cake from the pan.. my fault.. LOTS more cooking” — a cook, 5.0★
“So I just finished making it and WOW, so didn't have white sugar but used light brown sugar instead ??? don't use regular salt only Himalayan pink salt. To make sure the oven temp was correct I put an oven thermometer on the rack and checked the dial reading ” — a cook, 5.0★