This was posted in the comment section a few weeks ago by Katy, who says it’s the best pound cake ever. Another reader, Jill from Salado, tried it and said it was fabulous. So here’s the recipe.
I’ve made this numerous times. It’s basically the same recipe as another favorite “Smoothest Southern Pound Cake” which is not the heaviest and densest pound cake, but very moist. If you flavor it with a butter & nut flavored extract, it kind of tastes like a Nothing Bundt cake (kind of).
- 8 oz (2 sticks) unsalted butter, cool room temp
- 3 cups (600g) superfine sugar, divided use
- 6 large eggs, separated, cool room temp
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup (8 1/2 oz) sour cream, cool room temp
- 3 cups (300g) sifted cake flour — updated from 330, I found 300 works better
- 1/4 teaspoon baking soda
- 1 teaspoon sea salt
- Preheat oven to 325 degrees F. Spray a 10 inch tube pan or 12 cup Bundt pan with flour-added baking spray.
- Sift together dry ingredients; Set aside.
- in the bowl of a stand mixer, beat butter and 2 1/2 cups (500g) of sugar until light and creamy. For best results, beat for a long time — about 8 minutes, adding the sugar gradually. Beat in egg yolks one at a time.
- Beat in extracts.
- Remove bowl from stand and sift in the flour mixture 1/2 cup at a time, alternating with the sour cream. Stir or fold with a heavy duty scraper to mix.
- In a clean metal bowl, beat the egg whites until soft peaks form. Gradually beat in the remaining 1/2 cup (100g) of sugar until shiny, soft, billowy peaks. Do not overbeat. Fold into batter.
- Bake for 50-75 minutes, until cake tests done. Alternately, you can bake the cake at 300 degrees F. for about 2 hours. This is my latest favorite way to bake it — slow and low.