Elegant Sour Cream Pound Cake
Rich yet plain, this white pound cake is a great starting point for dessert — pile it with fruit, drape it with melted chocolate, or toast it and drizzle with honey.
3 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter, slightly softened
1/2 cup vegetable shortening
3 cups granulated sugar
6 large eggs, separated
1 cup sour cream
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan; set aside.
- Combine cake flour, baking powder, baking soda and salt in a medium mixing bowl. Cream together butter and shortening; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition. Add dry mix to the egg mixture alternately with sour cream, beginning and ending with the flour mixture, stirring just until mixed; set aside.
- Beat egg whites until stiff; gently fold into the batter. Spoon batter into prepared pan.
- Bake for 1 1/2 hours, or until the center is set. Cool for 10 minutes, then remove from the pan and cool completely on wire racks.
Makes 12 to 16 servings.
Tip: To substitute all-purpose flour for the cake flour in this recipe, measure out the full three cups of flour, then subtract 2 tablespoons per cup (6 tablespoons) and replace with 1 1/2 tablespoons of cornstarch per cup (4 1/2 tablespoons).