Sour Cream Pound Cake
1/2 cup sour cream (115g)
1/4 tsp baking soda
186g all-purpose flour
6 large eggs
1/2 tsp vanilla
Preheat oven to 325 degrees F (162 deg C).
In a large mixing bowl, combine cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating each egg one at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.
Homemade Sour Cream
- 1 cup whipping or heavy cream
- 1 tsp freshly squeezed lemon juice
- ¼ tsp salt
Place the cream in a bowl. Add the juice and whisk vigorously until thickened. Mix in the salt.
If you want the cream to be thinner, add more a little more cream. If you are having an issue making it thick, add a little more lemon juice.
Use your sour cream immediately or keep it in a closed container in the fridge for a couple of days.
Home made Sour Cream Pound Cake
Sour Cream Pound-Cake