Monday, November 17, 2008

Sour Cream Pound Cake

Preheat oven to 325
Butter and flour two 10 inch tube pans

  • 1 cup butter at room temperature
  • 3 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups sugar
  • 6 large eggs
  • 1 TBSP vanilla
  • 1 cup sour cream
In a medium bowl, whisk together flour, baking soda, and salt; set aside. In a large mixer bowl, beat butter and sugar until light. Add eggs one at a time, beating after each addition, then add vanilla; beat until well combined. With mixer on lowest speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture; beat just until combined. Spoon batter into prepared pan, and smooth top with rubber spatula. Tap pan on counter to let batter settle. Bake until tooth pick inserted in center comes out clean and cake is golden brown, 60-70 minutes (I do 60). Let cool in pan 20 minutes. Run a metal spatula around the inner and outer edges of pan, then invert on to cooling rack, and cool completely.

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