Sunday, March 4, 2012

Sour Cream Pound Cake

March 4th is National Pound Cake Day in the US

pound cake
Pound cake
Traditionally pound cake contains a pound of flour, egg, butter and sugar (Hannah Glasse in her Art of Cookery book-published in 1747) After the invention of rising agents like baking soda, the cake become more lighter. For moist and tangy flavor we can substitute veg.oil and sour cream for some of the butter.
light pound cake
ingredients for pound cake

1/2 cup   butter
1    cup   sugar
1.5 cup   all purpose flr
3            eggs
1/2 cup   sour cream
1/8 tsp    baking soda
1/8 tsp    baking powder
1/2 tsp    vanilla essence
pinch   salt     

1.  Grease and flour the loaf pan. Heat  the oven to 300dgrs.
2.  With an electrical mixer cream the butter and sugar until light.
3. Add eggs, one at a time beating well in every addition.
4. Sift all the dry ingredients with a sieve.
5. Add the dry ingredients.
6. Add sour cream and vanilla essence and beat until smooth and well blended.
7. Spread the batter in the loaf pan and bake for 1 hr.
8. Increase the oven temperature to 325dgrs and bake 10-15 min's longer or until a tooth pick inserted in the centre of the cake comes out clean.
sift the ingredients
sift all the dry ingredients

Tips for taste:  
1. Make sure all the ingredients are at room temperature. 
2. Sift together all the dry ingredients. It make sure all the lumps are broken up and the ingredients  mixed evenly (unevenly mixed ingredients will create tunnel in the cake).
3. Beat the softened butter in medium speed until fluffy and light in colour.
4. After beating the egg add all the other ingredients as gently and as quickly as possible to avoid deflating the air you've so carefully beaten into the mix.
5. Sour cream will give a moist texture to the cake.

Thanks for taking the time to visit my blog. If you try this recipe, please comment on it. I like to hear how it came out.

soft pound cake