Best Pound Cake / Mama's Sour Cream Pound Cake


Makes one 10-inch tube cake for 12 servings

Pan
Solid vegetable shortening for greasing the pan 
All-purpose flour for dusting the pan 

Cake
1 cup all-purpose flour
8 Tbsp (one stick) butter, at room temperature
1/2 cup vegetable oil
1 cup sugar
5 large eggs 
1 (18.25-oz) box plain yellow cake mix 
1 (8-oz) container sour cream, at room temperature 
1 cup evaporated milk
1 Tbsp vanilla extract

Directions
Place a rack in the center of the oven and preheat the oven to 350˚F. Lightly grease 10-inch tube pan with vegetable shortening; then, dust it with flour. Shake out the excess flour. Set the pan aside. 

Place the butter and oil in a large mixing bowl. Beat with an electric mixer on medium-low speed until creamy, 1 minute. Add the sugar and beat until creamy, 1 to 2 minutes longer. Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated. Stop the machine and scrape down the side of the bowl with a rubber spatula. Add the cake mix, the 1 cup flour, sour cream, evaporated milk and vanilla. Increase the mixer speed to medium and beat until the batter is thick and well blended, 1.5 to 2 minutes longer, scraping down the side of the bowl again if necessary. Pour the batter into the prepared tube pan, smoothing it out with a rubber spatula.

Bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes. Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes. Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert it onto a wire rack. Then, invert it again onto another rack so that the cake is right side up. Allow to cool completely, 20 minutes longer. 

Store this cake, loosely covered with plastic wrap or in a cake server, at room temperature, for up to one week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.


Anne Byrn, The Dinner Doctor

The Dinner Doctor: Quick Cooking When Time Is Short. (Workman Publishing Company, Inc. 2003) 473-475. 
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