Is there anyone who doesn't like pound cake? I can't even imagine a life without this incredible American classic. There is just something so special about the scents of a freshly baked pound cake wafting through the house. There is a real magic about the beauty of it when it comes out of the oven and you're waiting with baited-breath to taste that first slice. And don't even get me started about the joys of eating a slice of this heaven topped with a fresh fruit compote and a small dollop of whipped cream!
This pound cake is a little different than most. Sour Cream Pound Cake is not as dense as the usual pound cake. It has an airy texture and a very delicate crumb. It is also richer than the usual pound cake due to the inclusion of sour cream into the batter. This is the pound cake I have used in my restaurants for years simply because it is wonderful on its own, goes great with a cup of freshly brewed coffee and can hold-up to any type of topping.
By-the-way, if you want an outstanding breakfast, toast a couple slices of this pound cake and serve it with some fresh sweet creamery butter!
Ingredients to make Sour Cream Pound Cake (makes 1 cake or 2 loaves):
- 3 cups flour
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 cup butter, softened
- 3 cups sugar
- 6 eggs, separated
- 2 Tbs. vanilla
- 1 1/4 cups sour cream
- Pre-heat your oven to 350 degrees. Lightly oil and flour a 10-inch tube pan or line the bottoms of 2 loaf pans with parchment paper.
- In a medium bowl whisk together the flour, salt and baking soda.
- In a mixer with the paddle attachment, beat the butter and sugar 5 minutes. Beat in the egg yolks and vanilla until smooth.
- With the mixer on low, beat in half of the flour mixture. Beat in the sour cream and follow that with the remaining flour.
- In a mixer with the whisk attachment, beat the egg whites until stiff peaks form.
- Stir half of the egg whites into the batter until smooth. Fold the remaining eggs into the batter (this will lighten the batter).
- Spoon the batter into the prepared pan and even out.
- Place in the oven and bake 90 minutes or until done.
- Remove from the oven and let cool in the pan 15 minutes.
- Remove from the pan and let cool on a rack until ready to slice and serve.
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