This cake bakes perfectly, it is moist, flavourful and dense. It bakes in less than an hour and a perfect accompaniment to tea. Lightly grease and line a rectangle or round cake tin with a parchment paper. In a large mixing bowl, sift flour, baking powder and a teaspoon of salt then lightly whisk the dry ingredients and set it aside.
Slice one cup of butter into cubes and place it in a mixing bowl then with an electric mixer, cream the butter until light then add one cup of sugar and continue beating until the sugar is blended in the butter and you have a light and smooth butter. Add 4 large eggs one at a time while beating the mixture until the egg is well blended before adding the next egg.
Once the eggs are well mixed in the butter mixture, add half a cup of sour cream and mix it in. Add the sifted flour to the butter mixture then using a spatula, fold the dry ingredients in until smooth and all the flour is moistened. Add 2 tablespoon of vanilla for flavouring and fold it in then pour the batter in the prepared cake pan and level the top with a spatula.
Bake the cake in a 350 degrees Fahrenheit oven for 40 to 45 minutes or until a skewer inserted at the centre has few moist crumbs. Once out of the oven, let the cake cool for about 10 minutes then remove the cake from the pan and let it cool down completely. Serve this pound cake with whipped cream, or dusted with powdered sugar. Enjoy.
- 4 eggs
- 1 cup unsalted butter 226g(8Oz), room temperature
- 200g(7Oz) /1 cup sugar
- 1 1/2 / 180g(6.3Oz) cup all-purpose flour
- 1/2 cup (120mL) sour cream
- 1 tsp salt
- 2 tbsp vanilla
- 1/2 tsp baking powder
- Preheat the Owen to 175 °C then sift the flour, baking powder and salt into a bowl. Mixed ingredient and set aside.
- Line a 1 Liter loaf tin with non-stick baking paper.
- Place room temperature butter and the sugar in a bowl and beat until light and creamy.
- Gradually add the eggs one by one and Sour Cream and beat well.
- Pour over the flour mixture and stir to combine then add vanilla, extract and fold it in.
- Spoon the batter into the tin and bake for 40 to 45 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs.