Bea’s Damn Cake!

Traditional Pound Cake

This is Bea’s Damn Cake: a sour cream pound cake with a reputation. Made with a full pound each of butter, sugar, and flour, it is dense, rich, and finely textured, if you do it right.

The batter needs a proper mix (more than you think), or it will sink, streak, or split. But get it right, and it is one of the best cakes you will ever make. Flavoured with vanilla, almond, and a whisper of rum, this is a cake with attitude and memory. Serve it plain, or with whatever toppings you want. But do not skip the beating. It matters.

Watch my video to follow along step-by-step.

Ingredients

• 1 lb (500 g) unsalted butter, softened

• 1 lb (500 g) powdered sugar (icing sugar)

• 6 large eggs

• 1 lb (500 g) plain flour (all-purpose flour)

• ½ tsp salt

Choose one leavening option:

• Option 1: 2 tsp baking powder

• Option 2 (recommended): 1 tsp baking soda + 1 rounded tsp cream of tartar

• 8 oz (225 g) full-fat sour cream

• ½ tsp vanilla extract

• ½ tsp rum extract

• ½ tsp almond extract

• Powdered sugar, for dusting (optional)

Method

1. Preheat your oven to 350°F (180°C). Grease and flour a large tube pan or bundt tin.

2. Cream the softened butter and powdered sugar together in a stand mixer on medium speed for 4 to 5 minutes, until light and fluffy—but not overwhipped.

3. Add the eggs one at a time, beating well after each and scraping down the bowl.

4. In a separate bowl, whisk together the flour, salt, and your chosen leavening option.

5. Stir the vanilla, rum, and almond extracts (or flavourings of choice) into the sour cream.

6. Alternate additions of the flour mixture and sour cream into the batter—start and end with the dry ingredients. (Dry → wet → dry → wet → dry).

7. Mix thoroughly after the final flour addition for 2 to 3 minutes on medium speed.

   This step is essential. The powdered sugar contains cornstarch, and this batter needs proper structure. Undermixing will lead to collapse and gummy streaks.

8. Transfer the thick batter into the prepared pan and smooth the top.

9. Bake at 350°F (180°C) for 15 minutes, then reduce to 320°F (160°C) and bake for a further 45 to 55 minutes, or until a skewer inserted into the centre comes out clean.

10. Cool the cake in the pan for 10 to 15 minutes, then turn out onto a wire rack and let it cool completely.

11. Dust with powdered sugar before serving, if desired.

Notes & Troubleshooting

• Over-creaming the butter and sugar can destabilise the batter—stop once it is fluffy and pale.

• Do not skip the extended mixing after the last flour addition. This is where structure forms.

• A slightly collapsed centre or gummy streak means the batter was underdeveloped—next time, mix longer.

• Keeps well for 3–4 days, tightly covered. Freezes beautifully.