Sunday, 9 April 2017

Grandma Lizzie’s Sour Cream Pound Cake is theBest under the Sun! With formula to Enjoy just the way You like it!

So rich, velvety and lovely! What’s to be expected from this great grandma-tested recipe! Lovely served with fresh berries or fruit like macerated or sweetened strawberries!

Grandma Lizzie passed away in 1986 at the ripe old age of ninety-seven, but she is remembered in a very special way each year at her family reunions because her pound cake is always on the menu. – Enjoy!
To reduce calories the sugar may be taken down to equal the weight in flour.
1 ml in a granulated sugar equals = into 0.85 g
1 American cup measures = 236.59 ml (237 ml) = 118.295 g (118 g)
1 stick of butter is equal to 113 grams.
1 oz = 28.3495 g
To create a less dense pound cake half the butter in the below recipe has been replaced with sour cream which may also be replaced with a salad oil, a buttermilk or a yogurt.
To Make Cake Flour: Weigh out one pound (450 g), or 3 ¾ cups of All-Purpose Flour.
Remove 7 Tablespoons (52.5 g) of the flour and place back in bag.
Add 7 Tablespoons (49 g) of Corn Starch to the flour. 7 g = 1 tbsp
Sift the flour and corn starch together, 3 to 4 times, set aside.
To make a true pound cake: Start by weighing your eggs in their shells – then follow by adding an equal amount in weight of butter, sugar and all-purpose or cake flour. You may then add a little vanilla extract, some baking powder and salt to taste or any other flavorings you like, like lemon zest etc.

2 sticks (226 g) butter, softened
3 (603 g) cups sugar
6 large eggs, at room temperature
3 American cups (354 g) all-purpose or cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
8 oz (227 g) container sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
Grease and flour a 10-inch tube pan.
Preheat the oven to 160 C (325 F).
In the large bowl with electric beater, beat together the butter and sugar.
Add 1 egg at a time, beating thoroughly after each addition.
In another bowl sift together the flour, baking powder, and baking soda.
Add the flour mixture to the butter mixture and beat thoroughly.
Add the sour cream, vanilla, and lemon extract and beat thoroughly. The secret is to beat as much air into the batter as you possibly can.
Pour the batter into a greased and floured cake pan.
Bake in preheated oven for 1 1/2 hours or until a toothpick inserted into centre comes out clean. Cake should take approximately 1 hour and 20 minutes, however you may want to check yours sooner.
Remove pan from oven and allow to cool on a wire rack, for 30 minutes.
Carefully flip pan over to remove cake.
Allow to cool completely before slicing.
Enjoy! 🙂
Adapted From the book: At My Grandmother’s Knee

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