This recipe for sour cream pound cake has been in my hand written recipe file since the early 1980s. I must confess I didn’t know such cake existed until requested by one who passed through my life for a time.
Sour cream…I’m not a fan. As a young, country homemaker, I could not imagine a cake made with this ingredient. My pallet has developed extensively over the years. And, it all began with this cake.
The sweet, cracked, crunchy top of the sour cream pound cake is extraordinary. It’s delicious! The pound cake shines with a hint of lemon and a soft texture.
This sour cream pound cake is delicious eaten alone; however, topped with fruit or jam or caramel or ice cream or chocolate sauce or-or-or…. would be delicious.
gently fold in beaten egg whites:
sour cream pound cake batter ready for the oven:
Sour Cream Pound Cake (unknown original source from 1980)
1 cup (two sticks) butter, softened to room temperature
3 cups granulated sugar
6 eggs, separated and at room temperature
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 cup sour cream
3 1/3 cups sifted all purpose flour
Preheat oven to 325 degrees F.
Grease and flour a 10″ x 4″ tube pan
Cream butter and 2 1/2 cups granulated sugar until creamy; about 7 minutes
Add egg yolks, one at a time, mixing at least 30 seconds between yolk additions
Add extracts and beat until mixture is light and creamy
In a separate mixing bowl, add egg whites; whisk until foamy
Gradually add 1/2 cup granulated sugar to egg whites; whisk to soft, glossy peaks; sit aside
Stir baking soda into sour cream
Add flour and sour cream alternately to butter/sugar mixture, mixing well between each addition
Fold 1/3 of egg whites into cake batter to lighten batter
Fold in remaining egg whites, turning carefully
Bake 1 1/2 hours, or until cake tests done
Cool in pan 10 minutes; remove to wire rack to cool completely
As cake cools, the top will crack and become crunchy – this is the best part!!!!
My brother cut and served the sour cream pound cake cake. His version – the manly version…
The Laduree boutique in the Paris – Charles de Gaulle airport was a welcome sight since I didn’t visit the store at 75 Avenue des Champs-Elysées.
aren’t they beautiful, adorned in colors of the rainbow and flavored by nature:
The packaging is exquisite, colors and designs reminiscent of a victorian tea room.
DELICIOUS!!!! At first bite, the macaron shell cracked on the outside and the inside of the macaron was soft and chewy. Perfect!!!!
Do not pass by Laduree in the CDG airport in fear of old or stale or out of date macarons; the macarons are supurb!
The packaging containers are beautiful! I purchased macarons in a round cylinder that opens like a lipstick case. The inside of the container is gold foil lined, reflecting the beauty of the macarons. Paris……………