If you are searching for a timeless Southern treasure that fills your kitchen with warmth and sends your taste buds dancing, Minnie Lee Croley’s Sour Cream Pound Cake Recipe is an absolute must-try. This beloved classic boasts a perfectly tender crumb, buttery richness, and just the right hint of tang from sour cream that makes each slice utterly addictive. Whether you’re enjoying a lazy afternoon coffee or celebrating a special occasion, this recipe brings soulful comfort and a touch of elegance with every bite.
Ingredients You’ll Need
The beauty of Minnie Lee Croley’s Sour Cream Pound Cake Recipe lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor, moistness, and that irresistible dense yet tender texture that pound cakes are known for. Here’s everything you’ll want on hand before you start baking:
- 1 cup butter (softened): Provides rich, creamy fat that makes the cake tender and moist.
- 3 cups granulated sugar: Sweetens and helps create a beautifully fine crumb.
- 6 to 12 egg yolks: Essential for that velvety texture and golden color; the more yolks, the more luxurious the cake.
- 6 egg whites: Whipped to stiff peaks, they lighten the batter for the perfect rise.
- 3 cups all-purpose flour: The sturdy base of the cake, balancing softness and structure.
- 1 cup sour cream: Adds moisture and a subtle tang that brightens the cake’s flavor.
- 1/4 teaspoon baking soda: Helps the cake rise gently without overpowering.
- 1/4 teaspoon salt: Enhances sweetness and brings depth to the flavors.
- 1 teaspoon vanilla extract: Adds a warm, fragrant note that rounds out the cake’s profile.
How to Make Minnie Lee Croley’s Sour Cream Pound Cake Recipe
Step 1: Preparing Your Pan
Start by preheating your oven to 300 degrees Fahrenheit. It’s important to use a large angel food or bundt pan (roughly 10 by 5 inches). Greasing the pan thoroughly with Crisco or butter is key. For extra insurance against sticking, sprinkle flour or granulated sugar over the greased surface, tapping it around to coat evenly before shaking out the excess. This little step will help your cake release beautifully once baked.
Step 2: Creaming Butter and Sugar
Next, cream the softened butter with the sugar using an electric mixer until the mixture is delightfully fluffy and pale. This process incorporates air, which is crucial for achieving that light lift within the dense pound cake crumb. Don’t forget to scrape down the bowl sides periodically to ensure everything blends seamlessly.
Step 3: Adding the Egg Yolks and Vanilla
With your mixer running, add in six egg yolks one at a time, beating well after each addition. For an even richer and more moist cake, feel free to add all twelve yolks as Minnie Lee Croley herself recommended—this will infuse the cake with a heavenly creaminess and deeper color. Stir in the vanilla extract to impart its warm, comforting aroma.
Step 4: Incorporating Dry Ingredients and Sour Cream
Gradually add flour, baking soda, and salt into the mixture while the mixer runs. Slowly blending these dry elements prevents lumps and keeps the batter smooth. Once fully incorporated, add your sour cream and mix thoroughly. The batter will become quite thick at this point, a sign of its dense, fudge-like texture.
Step 5: Folding in the Egg Whites
Using a clean mixer bowl, beat the six egg whites until they hold stiff peaks—think glossy, stand-up spikes that won’t flop. Gently fold these into your batter by hand with a rubber spatula, being careful not to overmix. This folding step is essential to keep the batter light without deflating the air whipped into the whites, which helps the cake rise wonderfully.
Step 6: Pouring and Smoothing the Batter
Pour your luscious batter into the prepared pan, spreading it out evenly. A quick smooth with your spatula ensures the cake bakes uniformly and looks inviting once it’s done.
Step 7: Baking to Perfection
Bake at 300 degrees for about 90 minutes. Around the 80-minute mark, start checking doneness by inserting a toothpick or skewer into the center. If it comes out clean or with just a few moist crumbs, you’re good to go. If wet batter clings to the tester, continue baking and check every five minutes until perfectly set.
Step 8: Cooling and Unmolding
Once out of the oven, allow the cake to cool in the pan on a wire rack for 10 minutes. Then, carefully invert it onto the rack, gently remove the pan, and let the cake cool completely for about an hour. This part is crucial for the cake to set up fully and develop that irresistible texture.
How to Serve Minnie Lee Croley’s Sour Cream Pound Cake Recipe
Garnishes
This cake’s rich flavor shines beautifully on its own, but a dusting of powdered sugar or a drizzle of homemade vanilla glaze adds a charming touch. Fresh berries, such as strawberries or blueberries, offer a bright, juicy contrast. For a more indulgent twist, top it with a dollop of whipped cream or a scoop of vanilla ice cream.
Side Dishes
Minnie Lee Croley’s Sour Cream Pound Cake Recipe pairs wonderfully with a steaming cup of coffee or a bold black tea to balance its sweetness. For brunch spreads, serve alongside fresh fruit salad or a creamy fruit compote. It also makes a splendid accompaniment to dessert wines or spiced mulled cider for festive occasions.
Creative Ways to Present
Think beyond simple slices: cut the pound cake into cubes for an elegant trifle layered with fruit and whipped cream. You can also prepare French toast using thick slices for a decadent breakfast. Another idea is turning it into mini parfaits with layers of mascarpone and fresh berries—always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Wrap your pound cake tightly in plastic wrap or store in an airtight container to keep it moist and flavorful for up to 3 days at room temperature. Keeping it away from air is vital to prevent drying out.
Freezing
To enjoy your cake longer, wrap it securely in plastic wrap and then aluminum foil before freezing. You can freeze the whole cake or individual slices for up to 3 months. When you’re ready to serve, thaw overnight in the refrigerator for the best texture and taste.
Reheating
If you prefer your cake warm, gently heat individual slices in the microwave for 15 to 20 seconds. Alternatively, warming in a low oven (around 250 degrees Fahrenheit) for 10 minutes revives the fresh-baked feel without drying out the cake.
FAQs
Can I use less sugar in Minnie Lee Croley’s Sour Cream Pound Cake Recipe?
While the recipe calls for a generous amount of sugar to balance the dense texture and create a tender crumb, you can reduce it slightly, but keep in mind this may affect the cake’s moistness and sweetness.
Why does this cake use so many egg yolks?
The abundance of egg yolks enriches the cake, giving it its signature moistness, richness, and that lovely yellow hue that classic pound cakes are loved for.
Is sour cream necessary, or can I substitute it?
Sour cream adds moisture and a subtle tang that brightens the flavor; you can substitute with Greek yogurt, but avoid low-fat versions to keep the cake moist and tender.
What’s the best pan to use for this recipe?
A large angel food cake pan or bundt pan (around 10 x 5 inches) is preferable because it provides the cake enough room to rise evenly and helps with even baking.
Can this cake be made gluten-free?
While the original Minnie Lee Croley’s Sour Cream Pound Cake Recipe calls for all-purpose flour, you can experiment with a gluten-free flour blend, but results may vary in texture and rise.
Final Thoughts
There’s something truly magical about making Minnie Lee Croley’s Sour Cream Pound Cake Recipe from scratch. It’s a beautiful blend of simple ingredients transformed into a rich, tender cake that feels like a warm hug with every bite. Whether you’re an experienced baker or just starting out, this cake invites you to pause, enjoy the process, and share a piece of Southern culinary history with those you love. So go ahead, bake up a batch and savor every delicious moment!
Print
Minnie Lee Croley’s Sour Cream Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Minnie Lee Croley’s Sour Cream Pound Cake is a classic, moist, and flavorful pound cake known for its rich texture and tangy sour cream taste. This recipe uses a combination of creamed butter and sugar, egg yolks, and whipped egg whites folded into a tender batter, resulting in a dense yet fluffy cake perfect for any occasion.
Ingredients
Butter & Sugar
- 1 cup butter, softened
- 3 cups granulated sugar
Eggs
- 6 egg yolks (12 yolks recommended for richer cake)
- 6 egg whites
Dry Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Other
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Grease a large (10 x 5 inch) angel food or bundt cake pan using Crisco, butter, or non-stick baking spray that contains flour. If using Crisco or butter, sprinkle a few spoonfuls of flour or granulated sugar over the greased surface and tap evenly. Discard any excess.
- Cream Butter and Sugar: In a large mixing bowl, use an electric hand or stand mixer to cream the softened butter and sugar together until light and fluffy. Scrape the sides of the bowl occasionally to ensure even mixing.
- Add Egg Yolks and Vanilla: With the mixer running, add egg yolks one at a time, beating after each addition to fully incorporate. For a more moist and flavorful cake, using 12 egg yolks is recommended. Add the vanilla extract and mix well. Reserve 6 egg whites for later.
- Add Dry Ingredients and Sour Cream: Gradually add the flour, baking soda, and salt to the batter, mixing continuously until incorporated. Then add the sour cream and mix until evenly blended. The batter will be stiff at this stage.
- Beat Egg Whites and Fold: Using a clean mixer bowl and beaters, beat the reserved 6 egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter by hand using a rubber spatula, being careful to maintain the airy texture.
- Fill Pan: Pour the batter into the prepared cake pan, spreading and smoothing the top with a spatula as needed.
- Bake: Bake in the preheated 300°F oven for approximately 1 hour and 30 minutes. After about 80 minutes, test doneness by inserting a toothpick or skewer into the center of the cake. If it comes out clean, the cake is done; if it has wet batter or crumbs, continue baking and test every 5 minutes.
- Cool: When done, remove the cake from the oven and place it on a wire rack to cool for 10 minutes. Then carefully invert the cake onto the rack, remove the pan gently, and let the cake cool for an additional hour before slicing and serving.
Notes
- Using 12 egg yolks instead of 6 will yield a moister and more flavorful cake.
- Greasing and flouring the pan thoroughly prevents sticking and helps release the cake cleanly.
- Be sure not to overmix once the egg whites are folded in, to preserve the cake’s light texture.
- Baking at a lower temperature of 300°F ensures even cooking without over-browning.
- Allow ample cooling time before removing the cake from the pan to avoid cracking.
