Not only is this cake made from standard pantry staples, but it is rich, buttery and it has a very fine and velvety crumb, just like a Sarah Lee Pound Cake. I can think of a million great uses for this quick and easy cake, but I doubt it will last that long around here. I'm definitely going to be putting one of these beauties in the freezer for unexpected guests.
2 cups powdered sugar
2 large eggs
3 tablespoons sour cream
1 2/3 cups CAKE FLOUR (important, no substitutes)
2 teaspoons lemon extract
1 teaspoon vanilla extract
Recipe calls for an 8 1/2" loaf pan. If you are using Pyrex, preheat your oven to 325°. If you are using a metal pan, preheat the oven to 350°. Spray the pan with cooking spray, then line it with parchment paper (or foil) and spray again.
Cream the butter and powdered sugar with an electric mixer on high speed for a full FIVE MINUTES.
Add one of the eggs and a couple spoons of the flour and beat another TWO MINUTES.
Add the 2nd egg and half of the remaining flour and beat another TWO MINUTES.
Add the sour cream and the rest of the flour and the extracts, and beat another TWO MINUTES.
Spread the batter into the greased parchment paper lined loaf pan and bake 65 minutes or until a toothpick tests clean.
Cool in the pan (on a rack) for 20 minutes before you take it out of the pan. Wrap the HOT pound cake snugly in plastic wrap and cool completely (yes, right on the surface of the hot cake).
NOTES: It is important to use cake flour. With all of the mixing in this recipe, all purpose flour or bread flour wouldn't give you a very good cake.