Classic sour cream pound cake
MAKES 16 SERVINGS
1 pound (4 sticks) butter, softened
3 cups sugar
6 eggs
3 cups sifted flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
Pinch of mace (optional)
Preheat oven to 350 degrees.
In a large bowl of an electric mixer, cream butter and sugar on high speed for 3 minutes. Turn off machine and scrape down sides of bowl with a rubber spatula. Return to high speed for an additional minute. Add eggs, one at a time, mixing well after each addition.
In a medium bowl, sift together flour, baking soda and salt. Add flour-mixture alternately with sour cream to the butter mixture. Mix on high speed until well-blended, about 2 minutes. Stir in vanilla and mace, if desired.
Pour batter into a greased and floured 10-inch tube or Bundt pan and bake for 1 hour or until cake tests done. Remove from oven and place pan on wire rack. Cover top of pan loosely with foil and let cake cool completely. When cake has cooled, turn out on to serving plate. Garnish if desired.
Isabelle Sobieski, Chicago
