Wednesday, February 14, 2007

Sour Cream Pound Cake

Julie's post on this cake inspired me to try it out. It's remarkably similar in texture to Elvis's Favorite Poundake - very dense, with a tight crumb, and not too sweet. Master Chow liked this one, too.

Sour Cream Pound Cake
(From Perfect Cakes by Nick Malgieri; Julie edited these instructions for simplicity's sake.)
Step 1
  • Preheat oven to 350°
  • 3 cups flour
  • ½ t. baking soda
  • ½ t. salt
  • Butter and flour 12-cup tube or Bundt pan. Stir together flour, baking soda, and salt. Set aside.
Step 2
  • ½ pound butter, softened
  • 2¾ cups sugar
  • Beat on medium speed until very light, about 5 minutes.
Step 3
  • ½ t. lemon extract
  • ½ t. orange extract
  • ½ t. vanilla extract
  • Beat the extracts into batter
Step 4
  • 6 large eggs
  • Beat into batter, one at a time, beating until smooth after each addition.
Step 5
  • 8 ounces sour cream
  • On low, alternately beat in flour mixture and sour cream, beginning and ending with flour.
Step 6

  • Scrape into greased and floured bundt pan and bake for 1¼ to 1½ hours or until cake tester comes out clean. Let sit in pan 10 minutes and then turn out on rack to cool completely.

1 Comments:

Blogger Julie D. said...

Dang it ... now I'm craving pound cake! Glad you liked it! :-)

February 14, 2007 2:38 PM  

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