Sour Cream Pound Cake
Adding a little sour cream, buttermilk, or cream cheese improves the flavor and texture of this favorite traditional cake
http://www.myrecipes.com/recipe/sour-cream-pound-cake-10000001194661/
Ingredients
- Ingredients
- 1 1/2 cups butter, softened $
- 3 cups sugar
- 6 large eggs $
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 (8-oz.) container sour cream $
- 1 teaspoon lemon extract
- 1/4 teaspoon almond extract
Preparation
Step 1
Preparation
1. 1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yolk disappears.
2. 2. Sift together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in extracts. Pour into a greased and floured 12-cup tube pan.
3. 3. Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan, and cool completely on wire rack.
TIPS: http://www.finecooking.com/articles/moist-fine-grained-pound-cakes.aspx
bringing the eggs and butter to room temp made a big difference. Also was careful not to over beat the batter...
Warmed eggs, worked in slowly, create an emulsion—that’s important
Creaming butter and sugar correctly creates air pockets to lighten the cake
A Touch of Dairy Makes Pound Cakes Moist and Fine-Grained
Adding a little sour cream, buttermilk, or cream cheese improves the flavor and texture of this favorite traditional cake
Flour should be measured well and mixed in with a light touch
Extra dairy adds tangy flavor and loads of moisture
When adding flour to the batter, be gentle
A light pan and a low oven produce a golden, tender crust
The trick to removing a pound cake from the pan is to do it while the cake is still slightly warm