Bringing you another family recipe, this time from our very own AnkarsrumUSA Distributor, Ashley McCord. She has fond childhood memories of eating this cake every time she would visit her grandma in Metter, Georgia. Apparently it was Ashley’s great-grandma’s recipe, and invokes a lot of Southern baking nostalgia.
Notes on recipe from AnkarsrumUSA recipe developer, Carmi Adams:
Like any good Southern dessert, this one doesn’t skimp on the fat or sugar, and the sour cream and lemon extract give it a delightful tangy freshness. I have become quite partial to mixing up cake batter in the plastic whipping bowl with the balloon whisks, which I feel do a better job with cake batter than the single wire whisks.
The eggs get added next, one at a time.
The rest of the ingredients get added alternately (milk/sour cream and flour/baking powder)
This recipe will work in either a 12 cup Bundt pan or (as the recipe stated) a tube pan, which is also called an angel food cake pan.
And now I have to share a bit of hilarity of family recipes passed down through the generations. Once the cake baked, the recipe stated: “Wrap in foil and let cool.” Huh? I was mystified. Was this some sort of carry-over baking? A call to Ashley, who in turn called her mom, revealed the reason. If you were baking a pound cake back in the day, you were probably taking it to a potluck, church function or along with a meal taken to a friend. And you were definitely making it the day before. So once it baked, you’d wrap it in foil to keep it moist and fresh. And keep it that way on your cake platter until ready to serve.
Nowadays there are obviously cake carriers with snap on lids that will keep cake fresh. But Ashley said her mom even wraps it up in foil then. And since Ashley said it’s the best pound cake she’s ever had, maybe there’s something to wrapping it up in aluminum foil.
Please let us know if you have any questions or comments about this recipe. Enjoy!
Sour Cream Pound Cake
Prep Time: 20 minutes
Cook Time: 90 minutes
1/2 pound (226 g.) margarine, room temperature
1/2 pound (226 g.) shortening, room temperature
3 cups (684 g.) granulated sugar
5 large eggs, room temperature
3 cups (360 g.) cake flour
1/2 tsp. (2 g.) baking powder
1/4 cup (62 g.) milk, room temperature
1 cup (227 g.) sour cream, room temperature
1 tsp. (4 g.) vanilla extract
1 tsp. (4 g.) lemon extract
Preheat oven to 350º F. Grease and flour an angel food cake pan or 12 cup Bundt pan.
Set up the Ankarsrum mixer with the plastic whipping bowl and balloon whisks. Cream together the margarine, shortening and sugar on high speed (6 o’clock) until fluffy, approximately 4 minutes.
Add the eggs one at a time and mix until thoroughly incorporated.
Whisk together the cake flour and baking powder. Reduce speed to low (1 o’clock) and alternately add in the dry ingredients with the milk and sour cream.
Mix in the vanilla and lemon extract.
Place cake batter in prepared pan and bake for 1 hour and 30 minutes, until cake is set and a toothpick inserted into the cake comes out clean.
Let cake cool in pan for 10 minutes, and then turn out onto a large piece of aluminum foil. Careful wrap the cake up (like a pouch) and let cool. Keep wrapped until ready to serve.
Yield: 1 pound cake, 10-12 servings