Recipe for cooking best ever sour cream pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Best Ever Sour Cream Pound Cake

Posted by CookinMom at recipegoldmine.com 7/1/01 10:31:48 pm

3 c. cake flour
1/2 tsp. salt
1/4 tsp. baking soda
1/2 lb. (2 sticks) unsalted butter, at room temperature
3 c. sugar
6 lrg. eggs, separated, at room temperature
2 tsp. vanilla extract or flavoring
1 1/4 c. sour cream, at room temperature

Position a rack in the center of the oven, and preheat to 350 degrees F. Lightly butter a 10-in. tube pan. Dust the pan with flour, and tap out the excess. I use the cake flour for dusting.

Sift together the flour, 1/4 tsp. of the salt, and the baking soda. In a lrg. bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 min.. Add the sugar and beat until light in color and texture, about 2 mins.. Beat in the egg yolks, one at a time, beating well after each addition. Then add the vanilla. Reduce the speed to low, and in thirds, alternately beat in the flour mixture and sour cream.

In a lrg. greaseproof bowl (I use glass), using a hand-held electric mixer (clean beaters) set at low speed and beat the egg whites until foamy. Add the remaining 1/4 tsp. salt, increase the speed to high, and beat until the whites just form stiff peaks. Stir about one fourth of the beaten whites into the batter; then fold in the remaining whites. Transfer the batter to the prepared cake pan, smoothing the top.

Bake until the cake is golden brown and a toothpick or bamboo skewer inserted comes out clean, 1 1/4 to 1 1/2 hours. Cool the cake completely on a wire rack. Run a long knife around the edges to release the cake from the pan, then unmold.

Variations on flavoring: In addition to the Vanilla, add either grated zest of lemon or orange or 1/2 tsp. of rum or brandy extract or flavoring.

Yummy!