Grammy's Kitchen · Pound Cake · Sour Cream Pound Cake
One of 63 pound cake recipes we measured
from tastesbetterfromscratch.com
86 cooks on tastesbetterfromscratch.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 63% | 94% |
| total sugar | 111% | 167% |
| egg | 83% | 83% |
| leavener | 1% | 1% |
| salt | 1% | 1% |
| liquid | 64% | 34% |
| dairy | 64% | 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 |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 227 g | 1 cup butter (, softened) |
| 400 g | 2 cups granulated sugar |
| 300 g | 6 large eggs (, room temperature) |
| 17 g | 4 teaspoons vanilla extract |
| 230 g | 1 cup sour cream |
Method: 6 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I needed a pound cake for a loaf pan and since under "equipment," it listed "loaf pan," I tried it, even though the photo shows a bundt pan. I found mine a little too dense and a little oily. I like the taste (served with berries and whipped cream), but hope” — a cook, 4.0★
“I made this recipe yesterday using unsalted butter since recipe has salt as an ingredient. My cake took 53 minutes at 350 degrees F. I used 1 tsp each vanilla and almond extracts. I might increase those amounts next time. The caked was a nice base for lemo” — a cook, 4.0★