Sour Cream Pound Cake
Source of Recipe
From "The Southern Entertainer's Cookbook" by Courtney Whitmore
Recipe Introduction
"When I was growing up, there wasn't a church gathering that didn't include a lace-topped tablecloth lined with pound cakes. Everyone has their own favorite pound cake recipe, and this one is ours. We love it topped with vanilla glaze, fresh fruit slices, or served on its own."
List of Ingredients
◦ 1 cups butter, room temperature
◦ cup Crisco shortening
◦ 3 cups sugar
◦ 1 cups sour cream
◦ 3 cups all-purpose flour
◦ 2 teaspoons baking powder
◦ 6 eggs, room temperature
◦ cup whole milk
◦ 2 teaspoons vanilla extract
Recipe
Preheat oven to 325 F. Prepare a Bundt pan with nonstick cooking spray or greased with shortening and lightly floured.
Using a stand mixer, cream together butter and shortening. Add in sugar and sour cream. Beat until light and fluffy, about 2 minutes. In a separate mixing bowl, combine flour and baking powder. In another bowl, whisk together eggs, milk, and vanilla. Alternate adding the wet and dry mixtures to creamed butter, beating after each addition until combined. Pour batter into prepared Bundt pan.
Bake for 80 to 90 minutes or until toothpick inserted comes out clean. Be sure not to overbake. Allow cake to cool at least 20 minutes before running a knife around sides of pan and flipping over onto a cake plate.
Makes 12 servings
✰ When measuring flour, spoon flour into measuring cup and then level using the straight edge of a knife.
❧ Pound Cake Glaze:
◦ 2 cups powdered sugar
◦ 3 tablespoons butter, melted
◦ 1 tablespoon milk
Whisk together powdered sugar, butter, and milk.
Drizzle glaze evenly over pound cake.
✰ Garnish pound cakes and other sweet treats with edible flowers (grown with no pesticides) such as geraniums, violets, roses, Sweet Williams, daisies, pansies, and even chive blossoms.
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