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Shelled Sour Cream Poundcake

Posted on August 12, 2025

Shelled Sour Cream Pound Cake 🍰🥚

A rich, buttery pound cake made extra tender with sour cream, baked until golden, and topped with a crisp “shell” from a light sugar coating — perfect for slicing thick and enjoying with tea or coffee.


Ingredients (Makes 1 Bundt or loaf)

  • 3 cups all-purpose flour

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup unsalted butter, softened

  • 3 cups granulated sugar (plus 2–3 tbsp for “shell” coating)

  • 6 large eggs, room temperature

  • 1 cup full-fat sour cream, room temperature

  • 1 tsp vanilla extract

  • 1 tsp almond extract (optional)


Instructions

  1. Prep pan – Grease a 10-inch Bundt pan or two 9×5-inch loaf pans. Sprinkle 2–3 tbsp sugar around the greased pan so it coats the inside evenly — this creates the crisp “shell.”

  2. Preheat oven – Set to 325°F (165°C).

  3. Mix dry ingredients – In a medium bowl, whisk flour, baking soda, and salt.

  4. Cream butter & sugar – In a large bowl, beat butter and sugar until very light and fluffy (about 4–5 minutes).

  5. Add eggs – Beat in eggs one at a time, scraping the bowl between additions.

  6. Add sour cream & flavorings – Mix in sour cream, vanilla, and almond extract until smooth.

  7. Combine – Gradually add dry ingredients to wet mixture, mixing on low just until combined.

  8. Bake – Pour batter into prepared pan and smooth the top. Bake 75–85 minutes (Bundt) or 55–65 minutes (loaf) until a toothpick in the center comes out clean.

  9. Cool & release – Let cake cool in pan 10–15 minutes before inverting onto a wire rack. The sugar shell should remain intact on the outside.

  10. Serve – Slice thick and enjoy plain, or dust with powdered sugar.


💡 Baker’s tip:

  • For a citrus twist, rub lemon or orange zest into the sugar before coating the pan.

  • This cake keeps moist for up to 5 days when wrapped tightly, and the “shell” stays crisp.

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