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
Scale
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.
