The Sunday Recipe: Sour Cream Pound Cake

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

  1. Preheat oven to 350 degrees.
  2. Grease, then flour, or create a parchment paper sling, for a medium sized loaf pan. (About 8 by 5 inches.)
  3. Cream butter and sugar.
  4. Add eggs one at a time and blend well after each addition.
  5. Add sour cream and flavorings.
  6. Sift flour and baking soda in, then mix together.
  7. Pour into the loaf pan and bake for 1 ¼ to 1 ½ hours.
  8. Cake is done when a tester inserted in the center comes out clean.
  9. I like to serve this with some blueberry or cherry pie filling, but it is fantastic on its own.

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