Sour Cream Pound Cake with Lemon Chiffon Sauce

Christy Rost



½ cup unsalted butter, soft

½cup unsalted butter, soft
¾cup sugar
1 ½teaspoons Mexican vanilla
1 ½cups flour
½teaspoon salt
½teaspoon baking powder
¼teaspoon baking soda
1/3cup sour cream
2tablespoons 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:
½cup heavy cream, whipped
1teaspoon sugar
1cup 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