I could eat a slice of cake everyday. It’s one of my favorite desserts, and pound cake has always been one of my favorite cakes. I love its rich, dense texture, and it is so tender. It is the perfect ‘foundation’ for adding ice cream, fresh fruit, or whipped cream for a delicious summer dessert.
A rich golden pound cake topped with cold ice cream and fresh fruit is a perfect grand finale to a summertime dinner. This sour cream pound cake recipe was adapted from the one featured in Southern Living Magazine’s June 2006 issue.
A few weeks ago, we featured a Patriotic Parfait recipe for 4th of July, and if you saw that post, you may remember we used pound cake ‘fingers’ for it. We made this sour cream pound cake to include in the parfaits, and now we are finally getting around to posting the recipe for it!
If you bake regularly, you may have noticed the extravagant amount of sugar that a lot of recipes call for. For this recipe, we cut the amount of sugar in half. You’d be surprised at how sweet it is even with half the amount of sugar. We started doing this in our own kitchens a number of years ago, and we began to realize how more of the individual flavors in the recipe come through without all that sugar.
The original recipe has both lemon and almond extracts in it, but in this version we used vanilla extract.
Grease and flour a 12-cup tube pan, or 2 glass loaf pans. Preheat oven to 325°.
Sour Cream Pound Cake
(Makes 10 to 12 servings)
1 1/2 cups butter, softened
1 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
1/4 teaspoon vanilla extract
Cream butter at medium speed with an electric mixer. Gradually add sugar, beating at medium speed until fluffy. Add eggs, 1 at a time, beating until just blended.
Add eggs, 1 at a time, beating until just blended.
Sift together flour, salt, and baking soda. Add flour mixture to butter mixture alternately with sour cream. Beat batter at low speed just until blended after each addition. Add extract, stir. Pour into prepared pans.
Bake at 325° for 1 hour and 20 minutes for a tube pan, (1 hour and 10 minutes for loaf pans) or until a cake tester inserted in center of cake comes out clean.
Cool in pan on wire rack 10 minutes. Remove cake from pans, and cool completely on wire rack.
You can add so many different delicious toppings to this pound cake. We’re heading into the peach season, and peach compote was just a perfect addition to a slice of this cake, along with a big scoop of vanilla ice cream.
Perfect for after dinner out on the porch.
We Are Participating In: