Wednesday, January 28, 2015

Sour Cream Pound Cake

I recently needed a simple and quick dessert to serve to some family, and since it was going to be an afternoon (sort of a tea-time event) visit, this pound cake came to mind. I'd been wanting to try it out since seeing the recipe in The Savannah Cookbook a while back.

The beautiful thing about this pound cake is how delicious it is, despite having no frills or extra flavoring. If you really need to add something, some fresh fruit, particularly strawberries, would be an excellent accompaniment.

Unfortunately, I didn't think about taking any photographs of the process until after the fact, but here's the basic rundown:

  • In a large mixing bowl, cream together 2 sticks of soft butter and 3 cups of sugar until light and fluffy.
  • While that's happening, sift together 3 cups of all-purpose flour and 1/8 teaspoon of salt.
  • Once the butter and sugar are ready, mix in 6 eggs, one at a time, then add 1 teaspoon of vanilla extract.
  • In several additions (I think I did three), carefully add the flour mixture and beat until incorporated, scraping the sides of the bowl as necessary.
  • Add 1 cup of sour cream and  mix until the whole thing is nice and smooth.
  • Butter and flour a tube cake pan or bundt pan, or use a cake release spray like Wilton Bake Easy.
  • Evenly pour the batter into the prepared pan, run a butter knife through to release large air pockets, and give it a couple taps on the countertop.
  • Bake at 325 degrees for 1 hour and 15 minutes, until golden brown and a cake tester inserted in the center comes out clean.
  • Let cool 10-15 minutes in the pan, then invert onto a cake plate and allow to continue cooling (though it's delicious served warm). If desired, invert the cake a second time so the crusty top is facing up.
That's it!

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