Thursday, July 4, 2013

Vanilla Pound Cake

Happy 4th, put a pound cake under it.  This is my easy 4th of July dessert, a simple vanilla pound cake.  The beauty of this is of course it's many desserts in one.  Have it alone with a tall glass of lime ice tea.  Top it with berries and whipped cream or may I suggest a pound cake sundae.  Toast it up the next morning and butter and jam it.  If it's still around in a few days (which I doubt) turn it into trifle. 

This is mom's recipe by way of our next door neighbor back in the hood where I grew up.  It originally called for equal parts butter, margarine and oil.  When I became old enough to know better I reworked the recipe and now it's butter and oil.  I also switched out the milk in the original for sour cream.  The only thing that comes close to this vanilla version is the lemon one, wherein I add lemon rind soaked in lemon oil and top with a lemon glaze. Pucker up. 

sour cream pound cake

1/2 cup butter, at room temperature (plus some for the pan)
1/4 cup oil
2 cups white sugar
6 eggs
3 cups unbleached flour (plus some for the pan)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Butter and flour a 10" tube pan.  Cream butter, oil and sugar in stand mixer fitted with a whip attachment, scraping down the sides of the bowl as needed.  Add eggs two at a time beating well after each addition.

Whisk together flour, baking powder and salt.  Add vanilla extract to sour cream.  Add 1/3 of flour to egg mixture, then half of the sour cream.  Beat well and scrap the bowl.  Repeat with the rest of the ingredients ending with flour.

Beat the batter on medium for 3 to 5 minutes.  Pour batter into prepared pan and smooth the top.  Bake for 50 minutes or until a cake tester inserted into the center of the cake comes out clean.  Cool for 10 or 15 minutes before turning out from cake pan.

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  1. Whoa, this pound cake's practically perfect in every way! Bet it tasted as good as it looks!

    1. Thanks poppy! Don't think I didn't have this for breakfast, toasted with butter and raspberry preserves!