Pound Cake
Recipe: #12371
March 31, 2014
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Brunch, Christmas, Labor Day, Mothers Day, Picnic Potluck, Thanksgiving, Oven Bake, Flour, Butter/Margarine, more
"Recipe by Chef Keith F. Muller. There's many different recipes for this kind of cake, the real pound cake is traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Hence, any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar is called a pound cake, Chef Muller's version substitutes sour cream for some of the butter and produces a more moister cake with a delicious tangy flavor! Serve sliced with fresh fruit and cream.. YUM! For chocolate pound cake substitute 1/3 of the flour with cocoa powder"
Original is 14 servings
Ingredients
Nutritional
- Serving Size: 1 (126 g)
- Calories 435.4
- Total Fat - 18.4 g
- Saturated Fat - 10.6 g
- Cholesterol - 129.9 mg
- Sodium - 196.9 mg
- Total Carbohydrate - 62.8 g
- Dietary Fiber - 2.8 g
- Sugars - 43.1 g
- Protein - 7.7 g
- Calcium - 61.8 mg
- Iron - 1.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F.
Step 2
Set oven rack to second-lowest position.
Step 3
Grease a bundt pan (or can be baked in loaf pans).
Step 4
Sift together flour, baking powder and salt.
Step 5
Cream butter and sugar together until light and fluffy (about 2 minutes). Add sour cream and mix until well combined.
Step 6
Add flour to butter mixture, alternately with the eggs, incorporating well after each addition. Add vanilla.
Step 7
Pour batter in prepared bundt pan.
Step 8
Bake for 1 hour and 20 minutes or until a skewer comes out clean when tested.
Step 9
Cool then slice.
Step 10
Serve slices with fruit and sweetened whipped cream or vanilla ice cream.
Tips
No special items needed.
0 Reviews
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