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Elegant Sour Cream Pound Cake recipe

Rich yet plain, this white pound cake isa great starting point for dessert — pile it with fruit,drape it with melted chocolate, or toast it and drizzle it withhoney.

Recipe: Elegant Sour CreamPound Cake

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, bakingsoda and salt in a medium mixing bowl. Cream together butterand shortening; gradually add sugar, beating well. Add egg yolks,one at a time, beating well after each addition. Add dry mixto the egg mixture alternately with sour cream, beginning andending with the flour mixture, stirring just until mixed; setaside.
  • Beat egg whites until stiff; gently foldinto the batter. Spoon batter into prepared pan.
  • Bake for 1 1/2 hours, or until the centeris set. Cool for 10 minutes, then remove from the pan and coolcompletely on wire racks.

    Makes 16 servings.

    Tip: To substitute all-purpose flour forthe cake flour in this recipe, measure out the full three cupsof flour, then subtract 2 tablespoons per cup (6 tablespoons)and replace with 1 1/2 tablespoons of cornstarch per cup (4 1/2tablespoons).


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    Pecan Sour Cream Pound Cake Recipe – A rich and delicious sour cream pound cake is baked in a Bundt pan lined with chopped pecans. TypeText ?

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