This is the best pound cake recipe I have ever found. (I copied it down 30 plus years ago so if anyone knows who deserves credit, let me know.) It makes a nice crust that is just delicious. I tried to make it gluten free and refined sugar free, with varying results, none of them fantastic. The first time it was just a bit stodgy, using rice flour, tapioca flour, cornstarch, and maple syrup. The second time I added an extra egg and ¼ teaspoon of baking powder but only had salted butter. The butter separated out and smoked the kitchen to high heaven. If you can stand a little flour occasionally, I highly recommend making this the old-fashioned way. If I ever do come up with a good gluten free recipe, I’ll be sure to share it.
Pound Loaf Cake
Ingredients
- 1 ½ cups sugar
- ½ cup unsalted butter (1 stick)
- 3 large eggs
- 1 ½ cups flour
- 1/8 teaspoon baking soda
- ½ cup sour cream
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon lemon extract (optional)
- 1 teaspoon butter flavoring (optional)
Directions
- Preheat oven to 350 degrees.
- Grease, then flour, or create a parchment paper sling, for a medium sized loaf pan. (About 8 by 5 inches.)
- Cream butter and sugar.
- Add eggs one at a time and blend well after each addition.
- Add sour cream and flavorings.
- Sift flour and baking soda in, then mix together.
- Pour into the loaf pan and bake for 1 ¼ to 1 ½ hours.
- Cake is done when a tester inserted in the center comes out clean.
- I like to serve this with some blueberry or cherry pie filling, but it is fantastic on its own.
Leave a Reply