sour cream pound cake

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.


eggs:

 gently fold in beaten egg whites:

 sour cream pound cake batter ready for the oven:

Sour Cream Pound Cake
(unknown original source from 1980)

Ingredients:

  • 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

Mixing:

  1. Preheat oven to 325 degrees F.
  2. Grease and flour a 10″ x 4″ tube pan
  3. Cream butter and 2 1/2 cups granulated sugar until creamy; about 7 minutes
  4. Add egg yolks, one at a time, mixing at least 30 seconds between yolk additions
  5. Add extracts and beat until mixture is light and creamy
  6. In a separate mixing bowl, add egg whites; whisk until foamy
  7. Gradually add 1/2 cup granulated sugar to egg whites; whisk to soft, glossy peaks; sit aside
  8. Stir baking soda into sour cream
  9. Add flour and sour cream alternately to butter/sugar mixture, mixing well between each addition
  10. Fold 1/3 of egg whites into cake batter to lighten batter
  11. Fold in remaining egg whites, turning carefully
  12. Bake 1 1/2 hours, or until cake tests done
  13. Cool in pan 10 minutes; remove to wire rack to cool completely
  14. 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…
(quick, iPhone photo while serving)
33,382

eggs

My Grandmother Easterwood raised chickens, so I’m not exactly a novice; however, I’ve never seen blue and green chicken eggs – until Saturday.  The Memphis Farmers Market continues to grow, and one of the current vendors is Donnell Century Farm (www.DonnellCenturyFarm.com).  They were selling farm fresh eggs; among the eggs were brown, white, green, and blue eggs.  Here’s one link discussing the shell color of eggs.

The eggs (shells only) in the wire chicken basket are about 20 years old.  My Great Aunt Hazel pierced the eggs, and blew out the contents.  I’ve kept the egg shells for years.  She is no longer with us, but I remember her fondly.

These eggs are almost too pretty to use…almost…