Sour Cream Pound Cake with Lemon Chiffon Sauce
Christy Rost
Ingredients:
½ cup unsalted butter, soft
| Ingredients: | |
|---|---|
| ½ | cup unsalted butter, soft |
| ¾ | cup sugar |
| 2 | eggs |
| 1 ½ | teaspoons Mexican vanilla |
| 1 ½ | cups flour |
| ½ | teaspoon salt |
| ½ | teaspoon baking powder |
| ¼ | teaspoon baking soda |
| 1/3 | cup sour cream |
| 2 | tablespoons milk |
Preheat the oven to 350 degrees. Spray the bottom of a 9-inch loaf cake pan with nonstick vegetable spray with flour, such as Baker’s Joy®. In the large bowl of an electric mixer, cream butter and sugar until light, scraping the bowl often, about 5 minutes. Add eggs and vanilla, mixing well after each addition.
In a medium bowl, stir together flour, salt, baking powder, and baking soda. Gradually add dry ingredients to the creamed mixture, alternating with sour cream and milk, starting and ending with the flour mixture. Spoon the batter into the prepared pan and bake in a preheated oven 40 to 45 minutes, until the top is golden brown and a cake tester inserted into the center comes out clean.
Bake cake 30 minutes; remove it from the pan and cool completely on a wire rack. To serve, slice cake and top with swirls of lemon chiffon sauce.
Recipe makes approximately 10 servings.
| Lemon Chiffon Sauce: | |
|---|---|
| ½ | cup heavy cream, whipped |
| 1 | teaspoon sugar |
| 1 | cup prepared lemon pie filling |
Whisk the whipped cream, sugar, and pie filling until it is light and smooth. Top cake slices with dollops of lemon sauce and garnish as desired.
Category: Cakes