Sunday, June 6, 2010

Sour Cream Pound Cake

Believe it or not I have never made pound cake until now. I was inspired to make pound cake after Jennifer whipped one up so quickly a few weeks ago when were visiting, and it was the perfect dessert after dinner...warm pound cake with a crispy outer crust with a dollop of fresh whipped cream.

I really wanted to make Jennifer's pound cake (a Paula Deen recipe) but I didn't have the ingredients. I found another Paula Deen recipe on and decided to give it a try.

Paula Deens's
Grandmother Paula's Sour Cream Pound Cake

2 sticks butter
3 cups sugar
1 cup sour ceam
1/2 teaspoon baking soda
3 cups all-purpose flour
6 eggs
1 teaspoon vanilla

Preheat oven to 325.

Grease and flour a 10 inch tube pan.

Cream the butter and sugar together.
Add the sour cream to the creamed butter and sugar and mix until combined.

Sift together the baking soda and flour.

Add a little flour to the creamed butter and mix to combine before adding an egg and mixing. Continue alternating between the flour and the eggs.
Once all the flour and eggs have been combined stir in the vanilla.

Bake for 1 hour 20 minutes.
Let cool on rack for 10 minutes before removing the cake from the pan.

A dusting of confectioners sugar makes this pound cake perfect. 

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