This is a recipe from my husbands family and it has been passed down for a few generations. The outside is nice and crusty with a great texture to the pound cake.
Ingredients
• 3 C Sugar (I substituted 3 C Splenda and 1 1/2 t baking soda this time)
• 2 sticks of butter - softened
• ½ C Shortening
• 5 Eggs
• 3 C Cake Flour
• ½ t Baking Powder
• ¼ C Milk
• 1 C Sour Cream
• 1 t Vanilla
• 1 t Lemon Flavoring (for today's cake I did not add the lemon flavoring)
Directions:
Preheat oven to 325.
In a large bowl, cream the butter and shortening; gradually add sugar a little at a time until all blended. Add the eggs, one at a time; beating well.
Sift together the flour and baking powder then add a little at a time to the creamed mixture, alternating the flour with the milk. Add the sour cream, vanilla and lemon flavoring until mixed well. Grease and flour a Bundt pan, then pour in the cake batter. Tap the pan on the counter a couple of times to remove any air pockets.
Bake 325 for 1 ½ hours If you use Splenda shorten the cooking time by about 10 minutes. The usual toothpick test works.
DO NOT OPEN THE DOOR WHILE BAKING!
The finished cake! I saw no loss of volume compared to the full sugar version...
When I make the regular "full sugar" recipe I make this icing:
Icing
• 1 stick of Butter - softened
• 1 box of sifted Confectioners’ Sugar
• 3 oz pkg. of Cream Cheese - softened
• 1 Lemon Rind – grated
• 3 to 4 T lemon juice
Cream softened butter and cream cheese together, mixing well. Add small amounts of the sifted conf. sugar and continue creaming until all the sugar has been added. Add lemon juice, as needed, until it is the right consistency to spread on cooled cake. Stir in the lemon rind, then ice!
Lighter Icing
But for today's cake I used 2/3 stick of butter and halved the sugar and left out the lemon to make a lighter icing to drizzle on. Spoon it into a baggie, snip a small corner off and drizzle away!
Slice it up and put a fork in it! Enjoy!
Ingredients
• 3 C Sugar (I substituted 3 C Splenda and 1 1/2 t baking soda this time)
• 2 sticks of butter - softened
• ½ C Shortening
• 5 Eggs
• 3 C Cake Flour
• ½ t Baking Powder
• ¼ C Milk
• 1 C Sour Cream
• 1 t Vanilla
• 1 t Lemon Flavoring (for today's cake I did not add the lemon flavoring)
Directions:
Preheat oven to 325.
In a large bowl, cream the butter and shortening; gradually add sugar a little at a time until all blended. Add the eggs, one at a time; beating well.
Sift together the flour and baking powder then add a little at a time to the creamed mixture, alternating the flour with the milk. Add the sour cream, vanilla and lemon flavoring until mixed well. Grease and flour a Bundt pan, then pour in the cake batter. Tap the pan on the counter a couple of times to remove any air pockets.
Bake 325 for 1 ½ hours If you use Splenda shorten the cooking time by about 10 minutes. The usual toothpick test works.
DO NOT OPEN THE DOOR WHILE BAKING!
The finished cake! I saw no loss of volume compared to the full sugar version...
When I make the regular "full sugar" recipe I make this icing:
Icing
• 1 stick of Butter - softened
• 1 box of sifted Confectioners’ Sugar
• 3 oz pkg. of Cream Cheese - softened
• 1 Lemon Rind – grated
• 3 to 4 T lemon juice
Cream softened butter and cream cheese together, mixing well. Add small amounts of the sifted conf. sugar and continue creaming until all the sugar has been added. Add lemon juice, as needed, until it is the right consistency to spread on cooled cake. Stir in the lemon rind, then ice!
Lighter Icing
But for today's cake I used 2/3 stick of butter and halved the sugar and left out the lemon to make a lighter icing to drizzle on. Spoon it into a baggie, snip a small corner off and drizzle away!
Slice it up and put a fork in it! Enjoy!
Posts
Ooooooo, sour cream pound cake! Yummy, and the regular and lite version. Thank you so much, I think I will make this... the full sugar kind though. Thank you for this wonderful recipe!
Yvonne
I have never made a pound cake. This looks good. I think it is so interesting that sour cream makes baked goods so much better.
I am so glad to have a good recipe using Splenda--sometimes it affects the texture. I am keeping this one! Thanks!
Both versions sound delicious. It look so pretty with the drizzled on icing.
Looks delicious. I love that drizzled on icing look.
I have never cooked with Splenda so I would probably make the full sugar version. I love pound cake and it looks delicious.
Sue
Marti, both versions of your cake sound delightful. The cake looks gorgeous and has me dreaming of sweets I shouldn't eat.
This looks so good - and a good thing to take to Christmas parties and fellowships coming up!
I love using sour cheese in recipes. It always adds a GREAT!!! taste to any recipe. I like the way the icing is drizzle on your pound cake, looks AWESOME!!!
Geri