Nothing says hospitality quite like a beautiful pound cake. The sweet scent of vanilla and notes of almond weaving through the delicate crumb of this cake, followed by the warmth of Cognac. The aroma sets up an expectation and you know something wonderful is coming.
Clearly pound cakes are not a Southern creation, though somehow they feel very Southern. I’ve made so many pound cakes through the years. As have many Southern bakers, I’ve delivered these cakes for celebrations and at times offered them up in hopes of providing a bit of comfort. I’ve made my way through pounds of butter and dozens of eggs before finding what has become one of our favorite recipes.
This might be one of the best pound cakes you’ll ever taste. It has a wonderful crumb texture and a balance of flavor developed from a blend of pure vanilla extract, almond extract and Cognac. This cake starts with butter, creamed with sugar and eggs, followed by tangy sour cream that reacts with a touch of soda for that light lift. Then flour is slowly blended into the batter.
Some tips in making this cake:
- Set out the butter and eggs so they can be at room temperature, at least one hour to two hours.
- The flour is sifted several times to create a lighter cake – a step not to be skipped!
- Grease and flour your loaf pans. If it’s a bit humid go ahead and line them with parchment paper for a clean release after baking.
- One additional note, this cake bakes at 325-degrees, a bit lower than the traditional baking temperature.
The beauty of this recipe, it makes two large 9” x 5” loaves. So, enjoy one now, freeze one for later or find a favorite friend and share a little love!
Sour Cream Pound Cake
These cakes freeze beautifully!
1-½ cups unsalted butter, room temperature
3 cups sugar
6 extra large eggs, room temperature
1 cup sour cream
3 cups all-purpose flour
½ teaspoon baking soda
⅛ teaspoon kosher salt
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
2 tablespoons Cognac or brandy
Beat the butter on low speed until it becomes creamy. Raise the speed to medium and continue beating the butter until it is very light and fluffy, looking much like whipped cream. Scrape down the sides of the mixing bowl to make certain all the butter is whipped thoroughly.
On medium speed, add the sugar, about ¼ cup at a time, allowing the sugar to blend into the butter before adding more. Once all the sugar has been blended into the butter add the eggs one at a time, followed by the sour cream.
Sift together the flour, baking soda, and kosher salt. Sift the dry ingredients 3 times. Don’t skip this step; it does make a difference in the texture of your cake. Using low speed, slowly add the dry ingredients to the batter, blending in about ⅓ cup at a time, beating just until the flour disappears.
Add both the vanilla and almond extracts along with the Cognac, stirring into the batter on low speed.
Divide the batter evenly between two large loaf pans, which have been greased and floured. If the weather is humid you can also line with parchment paper, lightly grease and flour the parchment as well for a clean release from the pan.
Bake on the center rack of your oven at 325-degrees for about 60 to 65 minutes, or until the cakes are golden and they test done with a toothpick inserted in the center. Let the cakes cool in the pans for about 15 minutes, then turn them out onto a wire rack to cool completely.
Makes two large loaves.
Sour Cream Pound Cake
Equipment
- Large stand mixer
- 2 Large loaf pans, 9" x 5"
- wire rack for cooling
Ingredients
- 1-½ cups butter, room temperature
- 3 cups sugar
- 6 extra-large eggs, room temperature
- 1 cups sour cream
- 3 cups flour
- ½ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 2 tablespoon Cognac or brandy
Instructions
- Preheat the oven to 325-degrees. Spray 2 large loaf pans, 9" x 5", with a cooking spray and line with a sheet of parchment paper, pressing into the bottom and edges of the pans.
- Beat the butter on low speed until it becomes very creamy. Raise the speed to medium and continue beating the butter until it is very light and fluffy, looking much like whipped cream. Scrape down the sides of the mixing bowl to make certain all the butter is whipped thoroughly.
- On medium speed, add the sugar, about ¼ cup at a time, allowing the sugar to blend into the butter before adding more. Once all the sugar has been blended into the butter, add the eggs one at a time, followed by the sour cream.
- Using separate bowls, sift together the flour, baking soda, and kosher salt. Sift the dry ingredients three times. Don’t’ skip this step it does make a difference in the texture of your cake.
- On low speed slowly add the dry ingredients to the batter, blending in about ⅓ cup at a time, beating just until the flour disappears. Add both the vanilla and almond extracts along with the Cognac, stirring into the batter on low speed.
- Divide the batter evenly between two large loaf pans, which have been greased and floured. If the weather is humid you can also line with parchment paper, lightly grease and flour the parchment as well for a clean release from the pan.
- Bake on the center rack of your oven at 325-degrees for about 60 to 65 minutes, or until the cakes are golden and they test done with a toothpick inserted in the center.
- Let the cakes cool in the pans for about 15 minutes, then turn them out onto a wire rack to cool completely.
Notes
- Set out the butter and eggs so they can be at room temperature, at least 1 to 2 hours.
- The flour is sifted several times to create a lighter cake – a step not to be skipped!
- Grease and flour your loaf pans. If it’s a bit humid go ahead and line them with parchment paper for a clean release after baking.
- One additional note, this cake bakes at 325-degrees, a bit lower than the traditional baking temperature.
- These cakes freeze beautifully. Just let them cool to room temperature then wrap in plastic wrap and drop into a freezer bag.
