Comments on: Sour Cream Pound Cake

By: Zora

Zora — Thu, 25 Jan 2024 19:23:04 +0000

The texture and consistency of the cake was fabulous but the cake is way too sweet. Next time I’m going to cut the sugar to 2 1/2 cups.

By: Sam

Sam — Mon, 22 Jan 2024 15:13:37 +0000

In reply to Megan Mollett.

Sorry for the delayed response, the chantilly cake is a more dense crumb where the vanilla cake is a more open, kind of airy crumb. 🙂

By: Megan Mollett

Megan Mollett — Tue, 09 Jan 2024 16:57:14 +0000

In reply to Sam.

Awesome! I will give it a try! What makes that similar to your pound cake as opposed to your vanilla cake?

By: Sam

Sam — Mon, 08 Jan 2024 20:32:13 +0000

In reply to Megan Mollett.

Hi Megan! I honestly am not sure how they will work as a pound cake. The layers from my chantilly cake could work for you. 🙂

By: Megan Mollett

Megan Mollett — Sat, 06 Jan 2024 23:35:24 +0000

I have a client who wants a butter pound cake but in layer cake form. Which of your recipes would work best as a layer cake! I’m torn!!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 04 Jan 2024 14:32:13 +0000

In reply to Miranda.

We’re so happy you loved it, Miranda! Congrats on the new mixer–we’ve got LOTS of recipes to help you break it in 😉

By: Miranda

Miranda — Thu, 04 Jan 2024 04:51:26 +0000

I made this pound cake along with homemade whipped cream and strawberries to break in my new stand mixer and it was truly perfect. I can’t wait to make it again!! Thank you!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 28 Dec 2023 16:09:24 +0000

In reply to Alissa DePledge.

Wonderful–thanks for letting us know Alissa! Enjoy ☺️

By: Alissa DePledge

Alissa DePledge — Wed, 27 Dec 2023 23:52:15 +0000

In reply to Sam.

Pound cake turned out great with the above mentioned GF flour, no other substitutions! Definitely a keeper!

By: Sam

Sam — Wed, 20 Dec 2023 15:22:36 +0000

In reply to Alissa DePledge.

Hi Alissa! I haven’t personally tried it so I can’t say for sure how it would work. If you do try it, please let me know how it goes so I can pass the information on to everyone else. 🙂

By: Alissa DePledge

Alissa DePledge — Wed, 20 Dec 2023 15:20:03 +0000

Can I replace the AP flour for GF flour? I usually use Bob’s Red Mill 1 to 1 baking flour. Thank you! Love all your recipes!

By: Sam

Sam — Mon, 30 Oct 2023 01:31:44 +0000

In reply to Cherie H. Coleman.

I’m so glad you enjoyed it so much, Cherie! 🙂

By: Cherie H. Coleman

Cherie H. Coleman — Fri, 27 Oct 2023 20:05:26 +0000

This pound cake takes that extra step for a lighter, more delicious outcome. It is by far my favorite recipe for pound cake. It is definitely worth that extra step of separating the eggs and beating the whites.

By: Sam

Sam — Sun, 15 Oct 2023 01:31:49 +0000

In reply to Minerva.

I’m so glad everyone enjoys it so much, Minerva! 🙂

By: Minerva

Minerva — Sat, 14 Oct 2023 16:59:35 +0000

Absolutley delicious and tastes even better with each passing day. I like to bake this and resist eating it about 3 or 4 days before serving it for a special occasion. My guests go nuts for this recipe.

By: Sam

Sam — Wed, 12 Apr 2023 01:20:50 +0000

In reply to Manga.

Hi Manga! That should work just fine, but I’m not sure on a bake time.

By: Manga

Manga — Mon, 10 Apr 2023 23:00:47 +0000

Hi Sam, I tried the chocolate lava cake with my daughter last night. We loved it. It was super simple and yet super yummy. QQ on this one, can I half the recipe and bake it in one loaf pan. Would the bake timing change?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 20 Mar 2023 14:09:28 +0000

In reply to David Hays.

We are so happy you loved it, David! Thanks so much for the comment and review 🥰

By: David Hays

David Hays — Sat, 18 Mar 2023 18:22:47 +0000

Oh my!! I just made this last night. I’ve made sour cream, cream cheese and Crisco pound cakes and they always taste great but every one will fall..or collapse after baking. This one turned out perfect! It was not only beautiful coming out of the oven but it tastes amazing too. It would go great as a base for strawberry short cake or any berries you’d like to use. My personal favorite…that is after I’ve had a slice or two while it is still warm from the oven…is to toast it in a skillet with butter and get a good caramelization of the cake sugars and butter and serve it with a cup of good coffee. I’m not sure what manna from heaven tastes like…but this has got to be close!! It would even be great with a scoop of your favorite flavor of ice cream. Again…thank you Sam for another amazing recipe.

By: Sam

Sam — Sat, 05 Nov 2022 00:54:17 +0000

In reply to Steven King.

Hi Steven! I’m so glad you love the recipe overall! Are you serving the cake in the pan or flipping it onto a serving platter and then serving? I ask, because it’s very common/expected for the “top” of the cake to have an unattractive appearance after baking. It forms a meringue-like “crust” that can somewhat separate. When made in a tube pan or bundt pan, the “top” of the cake becomes the bottom when the cake is inverted and so it’s not visible. But it sounds like you may be serving it directly in the pan, and so you’re still seeing the crackly meringue top, is that correct? If that’s the case you’ve done nothing wrong and this is, somewhat unfortunately, just part of the design of the cake. I say “somewhat” unfortunately because this is, in my opinion, honestly the best part of the cake too, despite its unfortunate appearance. You could always invert the cake onto a platter for serving so that the appearance is neater, though I totally understand how nice and convenient it is to serve a cake directly in the pan you’ve baked it in!
If I am misunderstanding and this is not what is happening, let me know and I’ll be happy to try and help troubleshoot further. Thank you so much for trying my recipes, I really appreciate it! !

By: Steven King

Steven King — Fri, 04 Nov 2022 13:13:25 +0000

I absolutely love this recipe! But am having some difficulty with keeping the top of the cake from separating from the cake. Causing a hollow space that just breaks apart leaving me with pretty much a unpresentable cake. I was wondering if you could tell me why this is happening.like I said I love this cake it’s the best pound cake I have ever eaten. I bake them in 400 half hotel pans. Is the size of the pan my problem or is there something else I’m doing wrong? You are my top go to for dessert recipes. Can you please give me some advice?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 26 Sep 2022 21:31:03 +0000

In reply to Joanne Brown.

We’re so happy you liked it, Joanne!

By: Joanne Brown

Joanne Brown — Sun, 25 Sep 2022 05:05:09 +0000

I rate it a 10 where 10 is extremely the highest rating, and I would recommend. this recipe to everyone I know.

By: Victoria

Victoria — Sat, 23 Jul 2022 03:43:31 +0000

In reply to Robin.

I’ve made this cake three times! My family loves it and are always requesting me to make it. I also add lemon flavor to mine😋😋

By: Sam

Sam — Thu, 14 Jul 2022 18:16:23 +0000

In reply to Grace.

I’m so glad you enjoyed it, Grace! 🙂