Friday, May 4, 2007

My Sour Cream ~ Buttermilk Pound Cake

Here is my tried and true recipe and believe me, you will have requests to make it again! The secret is that the egg whites are whipped until they are fluffy and then folded in at the end! Oh, and don't worry, you will not taste the buttermilk or sour cream after it is baked they just add delicious moisture.

Sour Cream ~ Buttermilk Pound Cake

1 cup of sweet cream butter
3 cups of sugar
6 eggs, separated
1 tsp. real vanilla
1/4 tsp. baking soda
1/4 tsp. salt
3 cups plain flour
1/2 cup of buttermilk
1/2 cup of sour cream

Preheat oven to 325 degrees and coat tube pan thickly with shortening and dust with flour.

Cream the butter and sugar until smooth. Add egg yolks and vanilla. In a separate bowl add flour, soda and salt. Stir until well blended. Put aside. In another small bowl add sour cream and buttermilk. Stir these until well blended.

Start your mixer back up and add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/3 of the flour mixture, then the other 1/2 of the buttermilk mixture and lastly add the remaining 1/3 of the flour. For some reason you have to add these in this order for it to turn out correctly.

I then clean my beaters with soap and water so no butter remains on them and in a smaller bowl beat the egg whites until they are fluffy and pretty stiff.

At this point, fold the egg whites into the cake batter but not too roughly so as not to remove the fluff.

Pour into tube pan, gently drop bottom of pan onto counter to remove any air bubbles and then slide into your preheated oven.

My recipe says to bake for one hour but I start checking it at 45 min. Ovens cook so differently. Let cool about 15 min, and turn out onto cake plate. Another secret of mine with the wedding cakes was that I would turn out the layer onto saran wrap and wrap immediately in it then I would wrap it with heavy duty aluminum foil, place on a pizza pan and place it in the freezer. All the moisture goes back into the cake and the texture is wonderful.

Enjoy with your wonderful family!


Lori said...

I LOVE pound cake with fresh berries and cream, yours sounds delicious!!

Anita said...

This sounds very delicious, yummy yummy! I LOVE sour cream, I tasted it in the UK a couple of years ago. Sour cream and onion chips are my favourites (very British, too).

Have a great week-end!

lindaharre said...

Thank you Dawn.............I will be printing this and trying it later:) I really love it when you bakers and cooks print these wonderful tried and true recipes:) Thanks again, Linda

Anonymous said...

What a charming way to present a recipe.

Stillwaters Music said...

Hi again, Dawn~ Just wanted to say thank you for your sweet note! And speaking of 'sweet', this looks absolutely delicious! Thanks for sharing it with all of us! :)

ShabbyInTheCity said...

I think this may be the recipe my mother in law won grand champion at the fair with :)

FrostingsNSparkles said...

OMG, your timing ROCKS, tomorrow I'm having a crowd for my Mom's birthday, hope you don't mind if I make this!! I'll post a picture for you :D

Mimi said...

I just tried this recipe for the holidays and my family LOVED it! My sister usually hates pound cake but she loved this cake. Thank you so much for sharing.


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