Paula Deen - Grandmother Paul's Sour Cream Pound Cake
CAKE INGREDIENTS
-
1/2 pound (two sticks or 250grams) butter
-
3 cups sugar
-
1 cup sour cream
-
3 cups all-purpose flour
-
1/2 tsp. baking soda (I accidentally left this out which may explain why it didn't rise much at all)
-
6 eggs
-
1 tsp. vanilla
-
Fluted tube pan
Step 1 - Preheat oven to 160C/325F degrees.
Step 2 - Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each. Add vanilla.
Step 3 - Pour into a greased and floured tube pan and bake for 1 hour 20 minutes (55 or so minutes if you're halving the recipe for a loaf cake).
FROSTING INGREDIENTS (Sour cream icing recipe follows below)
-
1 stick butter (125grams)
-
1 brick cream cheese (I can only suppose this means 125grams of cream cheese, not an actual brick sized slab of cream cheese...)
-
1 box confectioner's sugar
-
1/2 tsp. almond extract
-
1/2 tsp. vanilla
Mix all ingredients together. Wait for the pound cake to cool, and then top it with a thick layer of frosting.
http://www.oprah.com/foodhome/food/recipes/200702/food_200702_poundcake.jhtml
Sour Cream icing
This quantity frosts one large cake as in Paula's recipe. For a loaf cake, halve the quantity.
-
160g white chocolate
-
75g unsalted butter
-
125ml sour cream
-
1 tsp vanilla extract
-
1 tbsp golden syrup (I omit this as I love the ever so slight tang of sour cream but if you like it caramel sweet, add this)
-
300g icing sugar, sieved (plus more if needed)
-
1/2 tsp hot water
Step 1 - To make the icing, melt the chocolate and butter in the microwave, or in a bowl over hot water. Let it cool a little, then stir in the vanilla, sour cream, and syrup if using.
Step 2 - Add the sugar and a little hot water blending till smooth (add more sugar or water as needed to get the consistency right). You may or may not need to add the water.
Adapted from Nigella Lawson's How to be a Domestic Goddess