- Prep Time:
15 Min - Cook Time:
75 Min
- Difficulty:
easy
- Serves:
18
Gert's Mama's Pound Cake
Description
A wonderful Sour Cream Pound Cake recipe that produces a moist, tangy cake sure to be a hit for any social gathering!
add to shopping list Ingredients
3 Cups Sugar
1 Cup Butter (softened)
6 eggs
8 oz. sour cream
1/4 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1 tsp Lemon Extract
3 cups Plain Flour
Preparation
Preheat oven to 325 degrees F. Cream together sugar and butter. Add eggs one at a time, beating after each addition. Sift flour and slowly add flour and sour cream - alternating each and ending with flour. Add remaining ingredients and blend well. Pour into well greased tube cake pan or Bundt Cake pan. Bake 1 hour 15 minutes or until toothpick or cake tester inserted in middle comes out clean. Allow to cool and glaze, ice, or garnish with powdered sugar
Reviews
9/05/09
Anniepooh says:
Oh, now - that's good stuff! My mom makes hers with cream cheese and it's rather dense. How's the density on this one?
9/05/09
This one would be lighter. It's not as airy as the commercial pound cakes you get in the grocery store bakery but not overly dense either. I love this cake because it really is a nice moist cake that is just heavy enough to be substantial but not so heavy that its more like a fruit cake batter.
9/07/09
Eleonora says:
Droolworthy!
I have to try this lighter version. In exchange I will soon dedicate you my recipe for the Italian equivalent called CIAMBELLONE. It involves the use of many eggs, and it constitutes the staple snack food we kids grew up with.
Thank you for sharing,
Lola xx
9/07/09
OOoh! I can't wait! That sounds fabulous! I actually have an 18th Century recipe for this that uses a dozen eggs! I'll have to search it out and post it at some point!
9/09/09
Theresa111 says:
I like the idea of using sour cream and I wonder if you have ever tried it with lemon juice and zest, or would this change the consistency too much?
9/09/09
Oh, my dear Theresa. Mama made this sucker with pretty much every flavor you can imagine. She often used some Lemon juice or Lemon flavoring to give it a lemony taste. She also adapted this for use as a maple flavored cake with a completely diabetes inducing maple frosting (that'll be coming up later this Fall on the blog)! So you can tweak it with various flavorings without too much sacrifice. Just adjust your other ingredients accordingly. BTW: If you want a wonderful super moist lemon cake, I have a "short cut" recipe she used that uses lemon pudding. Scrumptious. Let me know if you'd like to see the recipe here. It's great for folks who don't want to work from scratch completely.
9/12/09
AngieAlaniz says:
Well.....I baked Amy's pound cake today > http://www.halfhourmeals.com/community/entry/pound-cakes
and since one can never have to many sweets in the kitchen especially on Sundays.....I just might take on this one too. Sure looks good and easy to make.
Oh my, ...here comes the pounds.
Oh wait a minute, I think that's why they call it Pound Cake.
Better wait till next Sunday. : /
Or not?
9/12/09
AngieAlaniz says:
EDIT .....I meant to make it 5 stars on this lovely cake review, but can not go back and edit my stars. :(
But, @Sugarpies, its a "5" !!!
