Sour Cream Pound Cake

Sour Cream 

Pound Cake

A very buttery,moist and tender cake

     Ingredients     

For 23*13cm  loaf pan

Cake flour 1  1/2 cup(180g)
Baking powder 1 teaspoon
Salt 1/4 teaspoon
Unsalted butter (room temperature)  1 cup (220g)  
Sugar 1 1/2 cup (280g)
Sour cream (room temperature)  1/2 cup (125g)
Eggs (room temperature)  3
Lemon juice 1 tablespoon
Vanilla extract 1 teaspoon

Optional
Powdered sugar 1 tablespoon


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How to Make Sour Cream

Heavy cream 1cup (240ml)
Lemon juice (or white vinegar) 2 teaspoons (10ml)
Whole milk 1/4cup (60ml)


 In a jar, pour heavy cream, lemon juice and whole milk, put the lid on tightly and shake well.
Remove jar lid and cover kitchen paper  with a rubber band,  and let it sit on room temperature for 24 hours.
After 24 hours , you can see  two layers separated, that's normal. Just stir it together and then it will be thick, this is homemade sour cream, can use on the baking or cooking.
Cover back with a jar lid , and  store it in the refrigerator for up to a week.



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 Grease  loaf pan with butter, and dust with flour
or line with parchment paper in the bottom and the sides of pan

Preheat oven to 160°C / 320°F.

Mix the flour ,baking powder and salt together, 

and set aside

In a large bowl, whisk the butter and sugar 

with hand mixer on the high speed for about 2-3 minutes 

until pale and fluffy

Add sour cream

Add eggs one by one at a time

Add lemon juice and vanilla extract

Add the flour in two portions, 

and whisk with hand mixer on low speed 

until the cake batter is combined   

Don't over mix

Pour the cake batter into cake pan, 

using a spatula smooth out

Bake at 160°C / 320°F for 55-65 minutes
or until top is golden brown
and a skewer  inserted in the center comes out clean

Place cake on a wire rack to cool for 15 minutes, 

then remove cake from pan

   

Sprinkle  powdered sugar over the top of cake ( Optional )

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