Sour cream pound cake

Rich and dense, it's what you get from this pound cake.

Well, you can't never have too many pound cake recipe, right? As it's the most basic cake that many people love. For me the key to get delicious cake, is the quality of the ingredients, as there are nothing more than, butter, sugar, egg and flour. 
And what I love most about pound cake is the intoxicated smell of good butter, haha. I have almost 2 kg of French butter in my fridge, and I can finish in in less than 1 month. It costs a fortune, but when I think of the taste and the smell that it give to my bake good, I can't resist. 
The best way to make it shown is this kind of simple recipe, for this recipe it calls for sour cream, but I have to confess that it's easier for me to use whipping cream with vinegar than going out to buy a pot of sour cream. You can use yogurt instead of sour cream too but yogurt has less fat so your cake won't be as rich as mine, ^^.
Note: most of pound cake will be more delicious if you let it rest for 1 night (fully covered), but if you can't wait, I think you will be happy with it too.


English: Sour cream Vanilla pound cake
สูตรภาษาไทย: ซาวครีมปอนน์เค้ก

日本語のレシピ：サワークリームパウンドケーキ
Youtube: ซาวครีมปอนน์เค้ก, Sour cream Vanilla pound cake, サワークリームパウンドケーキ

Sour cream pound cake

Make 18x7 cm. Pan

75 g ................................ Whipping cream
1/2 tsp ........................... Vinegar
130 g .............................. Cake Flour
1/8 tsp ........................... Baking Soda
75 g ................................ Unsalted butter
1/2 tsp ............................ Vanilla extract
1/8 tsp ............................ Salt
185 g ............................... Granulated sugar
2 ..................................... Eggs

Line 18x7 cm. loaf pan with baking paper.
Preheat an oven to  160℃ 

Mix the whipping cream with vinegar, let it rest for 15 minutes before using.

Sift flour and baking soda together.

Beat the butter, salt and vanilla extract until smooth.
Add the sugar gradually and beat until fully combine.

Pour the eggs in the bowl, and beat until combine.

Fold half of the sifted flour mixture into the bowl.

Pour whipping cream mixture into the bowl, fold to combine.

Fold the rest of the flour.

The batter will be smooth.

Pour into the prepared loaf pan.
Bake in preheated oven for 65-70 minutes.

Let the cake cool in the pan for 10 minutes.

Remove the pan and let it cool completely on a wire rack.

Sour cream pound cake