Thursday, July 25, 2013

Tata' s Pound Cake

This is TRULY the most DELICIOUS, delectable, MOIST pound cake I've ever tasted... and it just so happens to be my grandmother's recipe.
(could she BE any more legendary?!)
James asked me to make this again, as it's been almost one full year since I had... my James isn't really a dessert person but by the third time he mentioned it, I knew he meant business. I don't know your experience with pound cake, but generally speaking, it's either dry, too spongy or the perfect consistency with no flavor AND not fun to make... well this one is perfect in every way AND it's so so so so SO easy to whip together quickly. SO, preheat your oven to 325, get out your bundt pan and let's get started!

here's what you'll need:
  • 3 cups Swans Down cake flour
  • 3 cups sugar
  • 2 sticks butter, softened
  • 1 cup sour cream
  • 6 eggs, separated
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
First, combine your softened butter, sugar and baking soda and mix well. Next add in your egg yolks and blend until smooth.

Then beat in your sour cream.
Now add in the cake flour and blend.
Once that's smooth, add in your vanilla and lemon extract and mix well. Then clean off your beaters and begin to beat the egg whites slowly until they turn foamy and thick...
Next, gently fold the fluffy egg whites into the batter until just combined... don't over mix here, we want to keep it light and airy in there.
Now just pour it into your bundt pan (no greasing necessary) and bake it for 90 minutes. Ours was basically done at 80 minutes, but I really like when it gets a little bit of a bottom crust with that last 10 minutes. :) Just remove it when the surface of the inner ring sounds hollow when gently tapped and the top is golden.

 Happy Baking and enjoy my Tata's handiwork! (and yours, too) ;)
P.S. - life's too short to not eat cake, amen?!

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