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Dessert

6-egg Sour-cream Pound Cake

A pound cake made with sour cream, butter, sugar, eggs, flour, baking soda, salt, and vanilla or lemon extract.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

6-egg Sour-cream Pound Cake

Oven325°F
Time1 hour and 25 minutes

Ingredients

Directions

Prepare and mix the batter

  1. In a bowl, cream butter.

  2. Gradually beat in sugar until light and fluffy, about 5-7 minutes.

  3. Add egg yolks, one at a time, beating well after each addition.

  4. Combine flour, baking soda, and salt; add to creamed mixture alternately with sour cream and vanilla.

  5. Beat on low just until blended.

  6. Beat egg whites in separate bowl on high until stiff peaks form.

  7. Fold egg whites into cake batter until blended.

Bake and cool

  1. Spray baking oil in desired pan and sprinkle with sugar and cinnamon (nuts optional).

  2. Pour cake batter into pan or fill with spoonfuls of batter until evenly spread.

  3. Bake at 325°F for 1 hour and 25 minutes or until toothpick inserted in the middle comes out clean.

  4. Cool in pan 15 minutes.

  5. Slightly toss cake in pan to loosen edges then turn cake over onto plate and cool completely.

Optional icing

  1. Optional icing: combine confectioners' sugar, water (1 teaspoonful at a time), and lemon juice or extract.

  2. Stir until desired consistency—adding more water (1 teaspoon at a time).

  3. Pour by spoon over cake, if desired.

Nutrition, whole recipe (rough)

815Calories
37 gProtein
19 gFat
119 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Lemonjuice of 1 lemon (48ml)12
Almond1 almond (1.2g)7
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Creamed with sugar to trap air, giving the cake a tender, rich crumb and flavor.
Eggs
Yolks add richness and structure; whipped whites lighten the batter and help it rise.
All-purpose flour
Provides the main structure that holds the cake together as it bakes.
Sugar
Creaming with butter aerates the batter and adds sweetness and a fine, moist texture.
Sour cream
Adds moisture and tang, and its acidity works with baking soda for a tender crumb.
Baking soda
Reacts with the sour cream's acidity to produce gas that helps the cake rise.

The step that matters

Folding in the egg whites. Whites whipped to stiff peaks hold the cake's air. Folding gently keeps that air in; vigorous stirring deflates the batter and yields a dense cake.

Swap the vanilla

How well each one fits the dish's main ingredients (butter, sugar, egg, flour, cream):

  1. Vanillathe original
  2. Raisinfits about as well
  3. Coconutfits less well
  4. Figfits less well

Fit is the average pairing score against butter, sugar, egg, flour, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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