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.


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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