Sour Cream Poundcake
THIS IS A SLOW FOOD RECIPE - slow prep, slow cooking and slow cooling are key. Rev. and Mrs. W.E. Patterson lived in our University Place neighborhood in Tuscaloosa. She was famous for this cake and her many flowers.
Cool: 1 Hour
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- 2 stick(s) butter, no substitute, room temperature
- 6 large eggs, room temperature
- 3 cup(s) sugar
- 1 cup(s) sour cream, full fat not lite, room temperature
- 3 cup(s) flour
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) soda
- 1 teaspoon(s) vanilla extract OR
- 1/2 teaspoon(s) almond extract plus
- 1/2 teaspoon(s) vanilla extract OR
- 1/2 teaspoon(s) lemon extract plus
- 1/2 teaspoon(s) vanilla extract
- Preheat oven to 300 degrees.
- Prepare tube pan with Baker's Choice or butter and flour.
- Cream butter and sugar slowly and thoroughly.
- Meanwhile, sift flour, salt and soda together.
- Add eggs one at a time to butter and sugar, mixing well after each.
- Add flour mixture and sour cream alternately, about 1/4 c. at a time, mixing well after each addition.
- When no more dry flour is visible, add flavorings.
- Pour mixture into prepared pan and, like my mama taught me, bounce the pan gently on the floor to even out the batter and get rid of air bubbles.
- Bake for 1 & 1/2 hours. Test for doneness with a toothpick at 80-85 minutes.
- When toothpick comes out clean, remove from oven and cool on rack.
- After a few minutes, run a knife around the outside and inside edges to loosen, then wait another 20-30 minutes before turning out onto plate or cake stand.
- Cover tightly only when completely cooled, otherwise it will sweat and get mushy.
- Good right away but even better after a few days. Enjoy!
This recipe is a personal recipe added by itsmpike and has not been tested or endorsed by MyRecipes.
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