Sour Cream Pound Cake: The Little Black Dress of Cakes

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Some days you like things to be simple. Some days you want to pull out all the stops and make a fuss. You know what I mean. There are days I can spend hours and hours in the kitchen dressing up little cupcakes to look like rabbits. There are other days I can hardly bring myself to throw together a tuna fish sandwich for lunch. Well, I think we need to have some foods that can go either way--from simple to elegant. One of my favorites is this Sour Cream Pound Cake.


Sour Cream Pound Cake
Image: Courtesy of Eggs and Chickens


The beauty of this cake is that it is moist and wonderful to eat with your fingers right from a paper towel standing at the sink at three in the morning. (Not that I've ever done that.) It is equally delicious served on Grandma's china with fruit or perhaps as the base of a nice strawberry shortcake. It's like the little black dress of cakes.

Sour Cream Pound Cake

1/2 pound unsalted butter
3 cups sugar
6 eggs
3 cups flour
2 tablespoons vanilla
2 tablespoons lemon extract
1/2 teaspoon soda
1/2 teaspoon salt
1 cup sour cream or Greek yogurt

Prepare a large tube pan with butter and flour. Preheat the oven to 325 degrees.

In a large stand mixer combine butter and sugar, beating until light and fluffy. Add the eggs one at a time, again mixing in well. Add vanilla and lemon extracts.

In a small bowl combine the flour, soda and salt.

Gradually add the flour mixture and sour cream or Greek yogurt, alternating.

Add the batter to the tube pan.

Bake for 1 hour or until a cake tester comes out clean. Cool completely before carefully inverting onto a plate.

This cake also freezes well. Wrap carefully in air tight plastic before freezing.

Robin Ripley


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