Friday, November 5, 2010
Sour Cream Pound Cake
1 ½ c butter, softened 1 cup butter
3 c sugar 2 c sugar
6 large eggs 4 eggs
3 c all-purpose flour 2 c flour
½ t salt 1/3 t salt
¼ t baking soda 1/4 t baking soda
8 oz sour cream 5 oz sour cream
1 t lemon extract 2/3 t lemon extract
¼ t almond extract 1/4 t almond extract
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. Sift together flour, salt, and 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 tube pan (grease well with shortening, light sprinkle with flour, a must).
3. Bake at 325 degrees for 1 hour and 20 minutes to 1 hour and 30 minutes for the 12 cup tube pan (or 60-70 minutes for an 8 cup tube pan) 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. Makes 10 to 12 servings.
I've been excited to try this ever since I purchased a tube pan at the DI for $1. My find held only 8 cups so I had to scale this recipe down. We made this for a birthday cake, but since I didn't do a great job greasing the pan, we drizzled the cake with chocolate fondue sauce and decorated it with bugs for my 6 year old. He thought it was great--the kids really like nibbling on the cubed pound cake the day after. It actually turned out very cute, only the bugs missed have their picture taken.