Sour Cream Pound Cake

Julie’s post on this cake inspired me to try it out. It’s remarkably similar in texture to Elvis’s Favorite Poundake – very dense, with a tight crumb, and not too sweet. Master Chow liked this one, too.

Sour Cream Pound Cake
(From Perfect Cakes by Nick Malgieri; Julie edited these instructions for simplicity’s sake.)

Step 1

• Preheat oven to 350°
• 3 cups flour
• ½ t. baking soda
• ½ t. salt
• Butter and flour 12-cup tube or Bundt pan. Stir together flour, baking soda, and salt. Set aside.

Step 2

• ½ pound butter, softened
• 2¾ cups sugar
• Beat on medium speed until very light, about 5 minutes.

Step 3

• ½ t. lemon extract
• ½ t. orange extract
• ½ t. vanilla extract
• Beat the extracts into batter

Step 4

• 6 large eggs
• Beat into batter, one at a time, beating until smooth after each addition.

Step 5

• 8 ounces sour cream
• On low, alternately beat in flour mixture and sour cream, beginning and ending with flour.

Step 6

• Scrape into greased and floured bundt pan and bake for 1¼ to 1½ hours or until cake tester comes out clean. Let sit in pan 10 minutes and then turn out on rack to cool completely.