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).
Best Pound Cake Ever
Best Pound Cake Ever (aka Mary Jo Bowen’s Pound Cake)
- 8 oz unsalted butter, cool room temp (230 grams)
- 3 cups superfine sugar, divided use (600 grams)
- 6 large eggs separated, cool room temp
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup sour cream, cool room temp 260 grams
- 3 cups sifted cake flour — updated from 330, I found 300 works better (300 grams)
- 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.
Make sure your ingredients are at room temperature and weigh the flour and sugar. If you have a food processor or grinder of some sort, grind the sugar for a finer crumb.
Tried this recipe?Let us know how it was!
I’m definitely going to give this one a try! We’ve loved your Cold Oven Pound Cake and I ditched all my other Pound Cake recipes when I found that one, but I’m an equal opportunity baker, so I’m trying this one out. 😉
Thanks, Anna, again for the great recipes!
This is the best pound cake ever. A lady I gave the receipe to over 30 years ago says it is still very popular with her family and friends. She makes them every Christmas as gifts. I add a little almond extract to the batter.
As for the chocolate chip cookies, I thought I was the only one who kept them in the frig for at least 36 hours. I have requests for my cookies from all over, my son is in the customs service and I have been in many airports delivering them. I use the old Betty Crocker receipe with a few twiks.
This sounds really good, but I already promised myself that the next pound cake I make will be the lemon pepper one!
The 36 hour c.c. cookies are now my husband’s favourites. He likes them even more than the Bear version.
As for pound cake my vote for the very best (not to mention easiest) version is the one from Saveur. The taste is amazing and the texture can’t be beat.
Now, that’s a recipe screaming for berries. I’m a little miffed by the amount of baking soda though…but then, I’m not much of a baker:) Thanks for sharing.
Anna….Your welcome on the award..and yes you are required to do a video!!LOL Just kidding! I havent heard of the word Wonky in sooo long!
Oh Ya!! With that much butter you bet it is going to be the best – put some fresh berries on top and it is over the top. YUM
I don’t know if you can top YOUR cold oven pound cake recipe but I will try this one in a couple weeks (having company then). Thanks! It’s always a treat to try your recipes! They’re the best!
Pound cake always reminds me of a former Southern neighbor in Georgia. I went over to her house and she served the BEST pound cake I ever tasted.
This recipe sounds awesome!!
Speaking of the South…I just took my daughter to the airport..she is visiting her best friend for 10 days!!! I miss her already.
Isn’t that awfully heavy, with sour cream and butter, even for a pound cake?
My only pond cake I ever make was horrible!
I left an award for you on my site…………..I know everyone is busy..so no need to participate..I just wanted to show some love!
It’s funny you posted a pound cake recipe, because I was actually wondering about this since you posted the NYT article about aging the cookie dough: might the aging process work on a pound cake? Maybe there might be a loss of aeration (sp?) in the batter after a day or so, but that could be resolved by bringing the batter temp back up closer to room temp, then using an electric whipper to whip air back in, and re-blend the batter in case it “broke” ( separated).
Lynda, I love European style butter too. It’s a splurge, but worth it. Plugra sells it in 8 oz packs so you can purchase a smaller amount.
Taneka, I am going to chalk it up to…..uh….I don’t know.
I took out the * because I am not sure why it’s there. Probably means “optional” or something. I’ll have to ask Katy.
Aw Anna, I know how you feel in regards to needing a fool proof recipe. I go through these phases sometimes when nothing seems to turn out correctly and I usally chalk it up to the weather. In the month of September nothing I make seems to come out right and I’m not sure what the reason for that might be :-(…
What is the * for next to the almond extract in the recipe?
This sounds like a delicious recipe with lots of the good stuff (butter, sour cream, many eggs.) I am a fan of European style butter – it seems to make a big difference. I hope to make this later today.