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How to Make a Sour Cream Pound Cake
My own recipe
I received this recipe about 35 years ago, and have been making it ever since, I learned to make it without the recipe. I should have named this hub, "how I make sour cream pound cake, because, there are similar recipes on the Internet, I know, because after I started this hub, I checked, however, none were exactly like mine, so I hope you will use mine instead of the others on the web, (smile). Here it is.
1 lb of butter
3 cups of sugar
6 eggs, (separated)
3 cups of flour, and 1/8 tsp baking soda (most times I omit the baking soda)
8 oz sour cream
1 tsp. vanilla flavor and 1 tsp. lemon flavor
I use a bunt or tube cake pan
(I usually set out all of my ingredients for a few hours prior to baking the cake. I never attempt the recipe until I have everything that I need assembled ).
Preheat oven to 325 degrees. If the pan is not a non stick pan, grease and flour the cake pan, or spray it with non stick spray, set aside. Separate egg whites from yoke, set aside. Cream butter and sugar until very creamy, this mixture should look like soft vanilla ice cream, ( I sometimes do this for over 1/2 hour). Add egg yokes, until completely blended. Mix dry ingredients together in a separate bowl. After butter, sugar and egg mixture is ready, begin blending , sour cream, and flour, alternating, between the two. After mixing those ingredients, add flavorings, lastly add egg whites, and beat just until thoroughly mixed. Pour mixture in the pan, and drop a few times on flat hard wooden surface to free mixture of any air bubbles. (This is a step that I learned from my mother, who by the way makes the best pound cakes, bar none). Bake for about 1 1/2 hours, until toothpick inserted in center comes out with no dough. Don't open the oven until at least the hour and a half is up. If your oven is not correctly calibrated, it might take more or less time. Always bake on top oven rack. Just a little hint, cakes fall if the temperature is changed before the cooking time is up, so if the oven is opened before the time limit, the possibility of a fallen cake is likely.
Because the cake is so rich, I don't usually frost it, but at times I will glaze it, with confectioners sugar. You can find that recipe on the sugar box.
Now that's my recipe, if I left anything out please let me know, I actually don't have it written down anywhere, so periodically, when writing it, I'll forget a step or an ingredient. I guess I should have made the cake while I was writing down this recipe, (spur of the moment hub). Oh well, try it and get back with me. LOL!
I will make the cake soon and take a photo of it and add it to this hub! Just wait, but......... don't hold your breath, LOL!