Sour Cream Pound Cake

[La Niña]

Sour Cream Pound Cake

• 1/2 lb (2 sticks) unsalted butter (no substitutes)
  
• 3 c sugar, sifted
  
• 6 egg yolks
  
• 3 c flour, sifted
  
• 1 c sour cream
  
• 1/2 tsp baking soda
  
• 4 tsp vanilla
  
• zest of one lemon
  
• 6 egg whites, stiffly beaten
  

Ganache

• 1 c heavy cream
  
• 8 oz good quality chocolate
  
• 1 tsp kirsch or cointreau
  

Beat butter, sugar, egg yolks until creamy.

Sift flour with baking soda

Alternate adding flour mixture and sour cream to butter mixture, mixing thoroughly in between

Add vanilla and lemon zest, mix thoroughly.

Fold in stiffly beaten egg whites.

Bake in 10" tube pan (greased and floured) at 300 degrees for 1 1/2 hr. - exactly.

Cool slightly, and turn out on rack. (I usually use a non-stick bundt pan - works like a charm)

I glaze mine with a chocolate ganache - Let the ganache cool a bit, and dribble it on top and let it flow down the sides of the cake.

Keywords: Dessert, Cake

( RG416 )