Not only is this cake made from standard pantry staples, but it is rich, buttery, very velvety AND it tastes just like a Sarah Lee Pound Cake. I can think of a million great uses for this quick and easy gem.
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.
The following mixing time and speed is important, don't adjust:
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 FULL TWO MINUTES.
Add the 2nd egg and half of the remaining flour and beat another TWO FULL MINUTES.
Add the sour cream and the rest of the flour and the extracts, and beat another TWO FULL 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, put the plastic wrap right on the surface of the HOT cake). Cool to room temperature before cutting.
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.
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 FULL TWO MINUTES.
Add the 2nd egg and half of the remaining flour and beat another TWO FULL MINUTES.
Add the sour cream and the rest of the flour and the extracts, and beat another TWO FULL 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, put the plastic wrap right on the surface of the HOT cake). Cool to room temperature before cutting.
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.
ENJOY !!!!!
