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Vanilla Sour Cream Poundcake |
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Ingredients
1/2 pound (2 sticks) unsalted butter, room temperature
3 cups sugar
6 large eggs, room temperature
1/2 teaspoon baking soda
3 cups unbleached flour
3/4 teaspoon Rain's Choice pure vanilla paste
1 cup sour cream (can substitute Greek yogurt), room temperature
Instructions
Preheat oven to 325 degrees F.
In a large mixing bowl, cream the butter until it becomes smooth. Add sugar in a slow, steady stream and beat until light and fluffy, about 4 to 5 minutes.
Beat in eggs, one at a time, completely incorporating before adding the next egg.
Sift the baking soda and flour together. Add 1/3 of the flour to the butter, sugar, egg mixture.
Add vanilla paste to sour cream. Add 1/2 of the sour cream to the batter and alternate flour with sour cream, with sour cream in two additions. Blend just until smooth.
Pour the mixture into a greased and floured 10-inch tube pan. Bake until the top springs back when pressed lightly and a wooden toothpick inserted comes out clean, about 1 hour 20 minutes.
Transfer cake to a cooling rack. After 10 minutes, invert the pan. Cool completely.
Pound cake often tastes better after it has mellowed a few days, and it keeps well if wrapped and stored. Serve with whipped cream and fruits, chocolate sauce or caramel sauce. If you have extra pound cake left over, toast lightly and serve with lemon curd.
Note: If you don't want a very sweet cake, cut the sugar by 1/2 cup. If you want a really strong vanilla flavor, add another 1/4 teaspoon vanilla paste. Just be aware that paste is considerably stronger than extract.
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Vanilla Shop
Anyone can buy wholesale sizes at wholesale prices here at the Vanilla.COMpany
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