I first ran this recipe in 2004 and all these years later it is still my go-to pound cake. It isn't fussy but it is simply delicious.
It never fails, it lasts a long time and my husband has found that a thin slice is almost as good as a donut with his breakfast. Plus you will impress your friends who didn't know people made pound cake anymore.
Sour Cream Pound Cake
Step 1:
3 cups flour
1/2 t. baking soda
1/2 t. salt
Preheat oven to 350°. 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
Beat into batter (I also have used 1½ t. vanilla instead of the above combination).
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. Scrape into 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.
Sour Cream Pound Cake
Step 1:
3 cups flour
1/2 t. baking soda
1/2 t. salt
Preheat oven to 350°. 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
Beat into batter (I also have used 1½ t. vanilla instead of the above combination).
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. Scrape into 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.
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