Classic Slow-Baked Pound Cake with Sour Cream
A luxuriously dense yet tender pound cake enriched with sour cream and dual vanilla-almond extracts. The meringue-folded technique creates an exceptionally fine crumb, while slow baking at low temperature ensures even cooking throughout. Perfect for afternoon tea, special occasions, or any time you want an elegant dessert that improves with age. The cake flour and careful egg separation method produce a more refined texture than traditional pound cakes.
Ingredients
- 8 oz unsalted butter, cool room temp
- 3 cups superfine sugar, divided useregular granulated sugar1:1baking
slightly less fine texture
- 6 large eggs, separated, cool room temp
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup sour cream, cool room temp
- 3 cups sifted cake flourall-purpose flour minus 2 tbsp per cup plus 2 tbsp cornstarch1:1gluten-free
slightly denser texture
Full guide → - ¼ teaspoon baking soda
- 1 teaspoon sea salt
Instructions
- 1
Preheat oven and spray tube or Bundt pan with flour-added baking spray
- 2
Sift together cake flour, baking soda, and salt, set aside
- 3
Beat butter and 2 1/2 cups sugar in stand mixer until light and creamy, about 8 minutes, adding sugar gradually
- 4
Beat in egg yolks one at a time
- 5
Beat in vanilla and almond extracts
- 6
Remove bowl from mixer and sift in flour mixture 1/2 cup at a time, alternating with sour cream, folding with heavy duty scraper
- 7
Beat egg whites in clean metal bowl until soft peaks form
- 8
Gradually beat remaining 1/2 cup sugar into whites until shiny, soft, billowy peaks form, do not overbeat
- 9
Fold meringue into batter
- 10
Bake for 50-75 minutes until cake tests done, or alternatively bake at lower temperature for about 2 hours
Tips
Beat butter and sugar for the full 8 minutes - this extended creaming creates the cake's signature light texture despite its density.
Use a clean metal bowl for whipping egg whites and avoid overbeating to prevent the meringue from breaking and creating a tough cake.
Try the slow-bake method at 300°F for 2 hours for the most even, tender results.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Can be made 1-2 days ahead - flavor actually improves as it rests.
Serve at room temperature, plain or with fresh berries and whipped cream.
Common Mistakes
Don't rush the butter-sugar creaming step to avoid dense texture
Avoid overbeating egg whites to prevent cake from becoming tough
Don't overmix after adding flour to prevent tough, dense results
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
slightly denser texture
Full guide →General Alternatives
slightly less fine texture
FAQ
Can I make this without a stand mixer?
Yes, but hand mixing will require significantly more time and effort for the extended creaming step. A hand mixer works but may take 12-15 minutes for proper creaming.
What if I don't have superfine sugar?
Process regular granulated sugar in a food processor for 30-60 seconds until finer. The cake will still work with regular sugar but may have slightly less tender texture.
How long will this cake keep?
Store covered at room temperature for up to 5 days or refrigerate up to 1 week. The cake actually improves after the first day as flavors meld.