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Sour Cream Pound Cake Recipe

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)

Prep Time

Cook Time

Total Time

4h 30m

This Sour Cream Pound Cake recipe is the perfect combination of sweet and tangy. With just the right amount of sugar, butter, and sour cream, it creates a moist and flavorful cake that is sure to impress. The addition of vanilla bean and coconut oil gives it a unique and delightful taste.