sour cream pound cake

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This recipe is pretty nostalgic for me. It is a combination of my mom’s recipe with the addition of some of my grandmother’s recipe. My mom’s recipe is pretty cryptic and, since I can’t ask her to clarify, I was kind of left to figure some parts of it out myself. My grandmother used to add sour cream to her recipe (which is a relatively common occurrence in the south), so I’ve added that into the original recipe as well.

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While I still have no idea what “1 Box 10X Sugar” means, it’s still really awesome to have this recipe book from my mom.

Step 1: Prep

There isn’t a whole lot of prepping for this recipe, but the few things that need to be done are super important. First, the butter must be at room temperature. I emphasize this, not because I think you’ll ignore me, but because I am so bad at this part. I’ll decide to make a cake and then have to convince myself to not just microwave the butter for an easy fix. It really is better if you just give it a little while to be come up to room temperature… The eggs also need to be room temp, but that doesn’t take nearly as long.

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The other very important step is to butter and flour the pan. Take the wrapper from the butter you are using for the recipe and grease down the inside of the pan. Then add a little flour and dust it around until the pan it is completely coated.

TIP: This method is better to use when baking, especially if you use nonstick pans, because it won’t leave residue like cooking spray.

Step 2: Mixing

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One of the great things about pound cake recipes is that they are incredibly easy to make and don’t take too much time. Because there are only a few ingredients, you’ll want to make sure you use quality products for each one.

Put the softened butter in the bowl and cream it together with the sugar until it is smooth. Once those two ingredients are well mixed, add the sour cream and mix on medium speed until it is incorporated. Next you’ll want to turn the speed to low and alternate adding one egg and a third of the flour until you have mixed all the ingredients.

I made a few different versions with this batter, so I separated the batter equally into three bowls. I added cocoa powder (about a tablespoon) to one bowl, cocoa powder (1 tbsp) and chocolate chips to another, and just chocolate chips to the last bowl. You can add whatever flavors you want to this recipe. That’s what I love about a good base pound cake recipe. Get creative!

Step 3: Bake

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I put the flavored batters into three smaller tins (3″X5″) for baking. I also made a larger vanilla cake in a 5″X10″ pan.

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The correct baking time is critical for pound cake. If you bake it too long, it becomes dry and doesn’t have that buttery, melt-in- your-mouth texture. If you don’t cook them long enough they’re still raw in the middle and will just end up being mushy. Cooking times will vary for the pan size, but you’ll want to keep an eye on them. When they start browning on the top and smell delicious, they are probably done. I know it sounds weird, but the smell is really important. You can always use the tried and true toothpick test to make sure as well.

Step 4: Enjoy!

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Once the cakes come out of the oven, you’ll want to let them sit for a few minutes and then transfer them to a cooling rack. If they stay in the pans for too long they will continue to cook from the heat and you will risk a dry cake.

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My very favorite way to enjoy pound cake is with a little heavy cream and fruit. My grandmother used to eat it this way and one of my very few vivid childhood memories is of eating pound cake just like this with her. Whipped cream and ice cream are two other wonderful ways to enjoy this yummy dessert.

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I hope you enjoy this recipe as much as I do, it makes me warm all over thinking of the memories I have attached to this cake.

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This recipe is Zoey-Approved!

SOUR CREAM POUND CAKE RECIPE

2 sticks of butter, softened
1 cup of sour cream
3 cups of sugar
6 eggs, room temperature
2 3/4 cups of flour
1 teaspoon baking powder
2 teaspoon of vanilla extract

Preheat oven to 350 degrees. Grease and flour baking pan. Cream together the softened butter and sugar, then add the sour cream and mix until combined. Turn mixer speed to low and alternate adding one egg and 1/6 of the mixture, until you have combined all the ingredients. Transfer mixture to pan and bake for 45 minutes to an hour or until an inserted toothpick comes out clean.

Remove from oven and let sit for 5 minutes. Then moved cake to cooling rack and let cool completely before cutting.

Enjoy!

 

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