This is one of my tried and true pound cake recipes. I posted it back in 2018 and used McCormick's Butter & Nut Extract as the secret ingredient. They've since changed the name to Cake Batter Flavor and it's easier to find. And honestly, this cake is terrific without it too. Vanilla, sour cream and butter are perfectly good flavors. I'm going to add some new photos soon.
Very Deep Yellow Pound Cake
One thing the cake batter flavoring does is add a golden hue. This cake is particularly golden because I used eggs with very deep yellow yolks. I also used a combination of butter and butter flavored Crisco. Normally I'd just use butter as the recipe card says.
Loaf Pan Pound Cake
As you can see from the picture, this is a loaf pan shaped pound cake. Loaf pan shaped pound cakes are easy to serve and easy to store in the freezer. They're also easy to turn out of the pan! If you'd like to make an even more beautiful pound cake in a fluted Bundt pan, just increase the ingredients by ⅓. Baking soda can stay the same.
Moisture From Sour Cream Better on Day 2
The cake also has ⅔ cup of sour cream, so as you can imagine it's pretty tender. I think it was even softer and more delicious on Day 2, so it's a good make-ahead.
McCormick Cake Batter Flavor
UPDATE: Here's a link to Cake Batter Flavor if you'd like to add a little hint of yellow cake (butter, nut, nostalgia) flavor to your pound cake.
Recipe
Vanilla Sour Cream Pound Cake
Ingredients
- ⅔ cup unsalted butter (150 grams)
- 2 cups sugar (390 grams)
- ⅔ cup sour cream
- 4 large leggs
- 2 teaspoons vanilla extract or McCormick cake batter flavor (or combine the two)
- 2 cups all-purpose flour, sifted (250 grams)
- ¼ teaspoon baking soda
- ½ teaspoon of salt plus a pinch omit if using salted butter
Instructions
- Before you get started, bring the butter to room temperature by cutting into chunks and letting it it or microwaving it on a low power. You are going to be beating it, so it doesn't have to be meltingly soft, but it shouldn't be ice cold either. Also bring the eggs and sour cream to room temperature.
- Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan then line with a strip of parchment. Grease the parchment and dust with flour.
- In a large mixing bowl, beat butter, sugar and sour cream until light and fluffy, scraping bowl often.
- Add the eggs one at a time, beating for 30 seconds after each egg is added. When beating the eggs, use medium speed.
- Beat in the vanilla.
- Beat in the baking soda and salt until well mixed, then add flour by hand and stir until well blended.
- Bake at 325 for an hour or until toothpick inserted comes out clean. Let cool in pan for 10 minutes, then loosen carefully from sides and remove from pan. Let cool completely on a wire rack.
Notes
Anna says
Hi Bob,
Thanks for letting everyone know! I just noticed this the other day.
Bob says
Not sure if you all know but the McCormick Vanilla Butter Nut Favor has changed names. They changed it years back unfortunately. But, it has the same great flavor. I just discovered the chance, been looking for it for years. It's now, McCormick Cake Batter Flavor. Just thought I would let you know, in case you were having trouble finding it. By the way, you have some great recipes Mrs. Anne. God Bless to you all!
Anna says
Sue, I think this one could easily be converted to lemon by using lemon oil, and lemon zest. I made a second one using regular vanilla, mini chocolate chips and mini M&Ms. It was good, but the one made with the flavoring was the most unique. You may be able to buy it on Amazon, as it tends to come and go. Sometimes it's available as an add-on item and other times you can buy it if you buy $19 worth or multiple bottles.
Sue says
Oh good grief! The typos!! ^^
Sue says
I’ve never sought out that flavoring even though you’ve mentioned it several times. I will remember to look for it. I’m so weird. I think all pound cake should lemon flavored. LOL! I have no dea why.
Carol Rosenstock says
The Vanilla Butter & Nut Extract is available on Amazon and other stores in the USA. Just google it.