Some things in life are better simple. Take cake for example. I know a typical person would love cake slathered in buttercream or any smooth, sweet frosting. I would too…but I wasn’t feeling fussy these days since a batch of buttercream wouldn’t survive the heat in my kitchen since these days the weather in New York City it is hot and humid: a baker’s worst enemies. I just wanted a simple pound cake – unadulterated, simple but nevertheless delicious.
This is technically my second try on the pound cake. The first time I attempted to bake this cake was about a year ago when the texture of the cake was fine, the flavors weren’t working for me.
I’m happy to say I finally conquered the pound cake this time. The cake’s crumb is fine and even and moist. It smells buttery, with a faint hint of lemon from the use of its zest and extract and vanilla. Sure, my kitchen was hot as hell since it took about an hour and 10 minutes to bake this entire loaf but it’s worth it.
My route to cool myself off is to get myself a shot glass worth of ice cream when I’m patiently waiting for my cake to be done.
Here’s the recipe for the pound cake.
Sour Cream Pound Cake
1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
1 teaspoon baking powder
3 cups all-purpose flour
1/2 teaspoon salt
6 large eggs
2 teaspoons vanilla
1 medium lemon, zested
1 teaspoon lemon extract
1. Preheat oven to 325 degrees F.
2. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda, baking powder, salt, and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla extract, lemon zest, and lemon extract then stir until just incorporated. Pour the mixture into a greased and floured 8 x 4-inch loaf pan. Bake for 1 hour 10 minutes or until the toothpick comes clean when inserted.
Note: There will be leftover batter remaining after you fill up your loaf pan. What I did was make a dozen cupcakes out of them since it’s enough for a pan’s worth; just bake for 15 – 20 minutes at the same temperature as the loaf.
The cake looks tender and delicious – I wouldn’t ask for frosting or filling either!
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How is the lemon used — I don’t see it in the instructions (unless I’m missing something).
Patricia: Thank you!
Bryan: Whoops! I forgot to add those along the part where you supposed to add it with the vanilla. The recipe is already modified to the correct form. Thanks for pointing that out.
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Very wonderful close up.
great looking cake….I wish there was an eggless version…ah well, I shall keep looking…thanks for sharing
eatdrinknbmerry: Thank you!
Jerry: Thanks a lot. It helps to use a macro lens for that particular shot.
Dilip: Eggless cake? Hmmm…that’ll take some experimenting for me to develop a recipe. I’m sorry that you can’t or won’t eat eggs for any particular reason you have.
I have seen eggles sponge cake recipies, although I’ve never tried them so I dont know if the finished product will resemble a flourless cake more or a airy sponge cake.
Try things like the Millenium cookbook and other vegitarian oriented books. I noticed in mellenium they said to use maple syrup for a sponge cake rather than brown suger, I don’t now if this was to make up for the eggs but maybe…
I just discovered this blog and I love it, I do the same thing you do, aka eat food around nyc and make my own when I don’t have money to go out. I was just thinking about starting my own food blog… I may have to start that now. Love the pictures and recommendations.
Casper: Hmm…interesting. I don’t know if I want to make an eggless dessert but it’s good to know!
Food Lover: Oh thank you! If you do happen to start a blog, I don’t mind reading yours. :) Send the link over.
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