HỒNG HẠNH

Sour Cream Pound Cake

Posted on: Tháng Năm 18, 2009

3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
4 large egg whites
2 tsp vanilla
1 cup sour cream (low fat will work)
10 tbsp butter, softened
2 cups sugar

Preheat oven to 350F. Grease a 10-12 cup bundt pan.
Sift together flour, baking powder, baking soda and salt into a medium bowl. In a small bowl, lightly beat eggs and egg whites together until combined. Stir in vanilla extract.
In a large bowl, cream together butter and sugar until light and smooth, 2-3 minutes. With the mixer on low speed, gradually pour in beaten eggs until batter is well combined. Stir in 1/3 of flour mixture until just blended, followed by 1/2 cup of sour cream. Repeat with another addition of flour, followed by remaining sour cream. Stir in the rest of the flour until batter is just smooth and no streaks of flour remain.
Don’t worry if the batter looks curdled at any point, just keep going and it will smooth out.
Spoon batter into prepared bundt pan and tap it on the counter to eliminate any bubbles. Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed.
Let cake cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling.

Serves 12-16.
Nguồn

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