2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tbsp vanilla extract
1 teaspoon salt
10 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
16 oz (2 cups) cups sour cream, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy
(about 6 minutes at medium speed). Add extract, salt, and 1/2 cup flour, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Beat in sour cream, then beat in the last 2 cups of flour. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
7 comments
Leann, if the top split off that could be because the eggs were overmixed a bit too long! If the cake cracked and fell apart, that could be because it was moved when it was too hot. Hope that helps!
I made the Mile high sour cream pound cake and used the square Old Country Kitchenware 18 cup pound cake pan. I used half butter and half Crisco, but otherwise followed the recipe exactly. The cake rose about an inch and a half above the pan and once removed from the pan it split apart. The cake was delicious and had great texture but was not pretty like the one in the recipe picture. Where did I go wrong?
@Carlene these recipes will work in any 18 cup tube pan! if yours is smaller you can scale this recipe down, or make a bundt pan plus a loaf! for a 12 cup pan you’d reduce the recipe by 1/4. bake times will be different
I love all your recipes. I have a regular 9.75x 3.38 inch regular Bundt pan. How can I make these recipes work for now? Can I half the recipe or should I split it between 2? I have loaf pans, cake pans and springform pans. Any help will be greatly appreciated. Thank you in advance.
I made the sour cream pound cake very lightly brown but beautiful taste great I followed directions it turned out great