Name: Sour Cream Pound Cake Recipe
Total time: 270 min
Yield: 10
Ingredients: 8 3/4 ounces sugar (about 1 1/4 cups; 250g); 4 ounces unsalted butter (about 8 tablespoons; 115g), about 65°F (18°C); 1 ounce refined coconut oil (about 2 tablespoons; 30g); 1/2 teaspoon baking powder; 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 vanilla bean, split and scraped, pod reserved for another use; 3 large eggs, brought to about 65°F (18°C); 7 1/2 ounces all-purpose flour, such as Gold Medal (about 1 2/3 cups, spooned; 215g), plus more for dusting pan (see note); 1/2 ounce vanilla extract (about 1 tablespoon; 15g); 5 ounces sour cream (about 2/3 cup; 140g)

Ingredients

(Servings: 10)

8 3/4 ounces sugar (about 1 1/4 cups; 250g)

4 ounces unsalted butter (about 8 tablespoons; 115g), about 65°F (18°C)

1 ounce refined coconut oil (about 2 tablespoons; 30g)

1/2 teaspoon baking powder

1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume

1 vanilla bean, split and scraped, pod reserved for another use

3 large eggs, brought to about 65°F (18°C)

7 1/2 ounces all-purpose flour, such as Gold Medal (about 1 2/3 cups, spooned; 215g), plus more for dusting pan (see note)

1/2 ounce vanilla extract (about 1 tablespoon; 15g)

5 ounces sour cream (about 2/3 cup; 140g)

Sour Cream Pound Cake Recipe

Ingredients

Steps

Nutrition Facts

Comments

Sour Cream Pound Cake Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts