Saturday, June 9, 2012

Sour Cream Pound Cake

Back in May, SB and I were visiting new friends down in South Torrance. There I met a lovely woman who found out that we like to cook. She told us she had a State Fair, Blue Ribbon winning sour cream pound cake recipe. I quickly jumped at the chance for this recipe. Which she gladly gave me. Apparently this is a cake she makes at all the parties and is the first to go. She'll sometimes put fresh strawberries or a lemon glaze on it. I choose to try it simple.
This cake should bake in a floured 10-inch tube pan. I didn't even realize I had one. But my spring form cake pan has a fluted tube attachment. The recipe called for lemon and orange extract, both of which I'd never bought.  Someone heard me talking about that and by Sunday I had both in my possession. Next time I'd like to try it with fresh squeezed lemon and orange juice and/or maybe zest of both.
Another of her handwritten notes is that everything especially the eggs and butter have to be at room temperature. You can see my fine mess above after all the measuring and mixing.
SB was so excited about me making this cake. We had it for snacks and for breakfast and then I started giving as much as possible away. I knew the pounds of butter in this recipe would add pounds to us both and I still have lots of baking to do. Enjoy!

2 3/4 cups of sugar
1 cup butter or margarine
6 eggs
3 cups of sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup dairy sour cream
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
1/2 teaspoon vanilla 

In mixer bowl, cream together sugar and butter or margarine till light and fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, salt, and soda; add to creamed mixture alternately with sour cream, beating after each addition.Add extracts and vanilla; beat well.

Pour batter into greased and floured 10-inch tube pan. Bake in 350F oven for 1 1/2 hours or till cake tests done/  Cool 15 minutes; remove from pan.

When cool, frost or sprinkle with confectioners sugars, if desired.  Or add fresh berries or a lemon glaze.


foodporn said...

Hi Tstar
What a wonderful pics of sour cream pound cake you have here.
Perhaps you're interested to submit your food photos on a food photography site that has tagline "Food Photography that will make you hungry" :)
It's free to submit, free to join, and a lot of members can enjoy your creation!

Tanya Ponce said...

Thanks I'll check it out.


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