Super Moist Pound Cake Recipe (like your mom used to make -- only better)?

Answer 1

When you bake at home, you want to use proven recipes that are delicious enough to be worth the effort. Our moist pound cake fits the bill and still manages to be an easy project. It's tasty to the last crumb and makes such a nice presentation that it's a good selection for a pitch-in at work or a holiday get together.

Before we get to the ingredient list, you may be interested in the origin of the term "pound" cake. Back in the days before reading was taught in schools, smart cooks who couldn't read or write developed recipes that were easy to remember. A simple pound cake used a pound of the different ingredients involved like flour and butter. That made the recipe easy to remember, prepare and share with neighbors and relatives. It's probably one of the reasons pound cake is such a common and beloved recipe in many areas of the country. Ours uses sour cream to moisture and a rich, complex flavor.

If you're looking for a signature cake recipe you can use again and again for different occasions, this pound cake is a good choice. You can serve it with frosting or without, with a dollop of whipped cream or under a layer of chocolate or caramel sauce. It's also great with a topping of strawberries or blueberries.

Super Moist Pound Cake Recipe

Ingredients

• 3 cups all-purpose flour, sifted
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups sugar
• 1 cup butter
• 7 eggs, separated (You'll need 7 yolks and 6 whites)
• 1 cup sour cream
• 2 1/2 teaspoons vanilla extract (prefer real vanilla extract to imitation)
• 1 tablespoon fresh lemon juice

Directions

1. Sift flour, soda and salt together in a medium sized bowl.
2. In a large bowl, cream the sugar and butter.
3. Add egg yolks to the butter mixture. It's best to do this one at time, whisking well after each yolk is added.
4. Add sour cream, vanilla and lemon juice to the butter mixture.
5. Add dry ingredients to the butter mixture in half-cup increments, beating well after each addition.
6. In a small bowl, beat six egg whites (discard the 7th) until stiff peaks form.
7. Gently fold egg whites into the cake batter.
8. Grease and flour a tube pan and add the batter.
9. Bake in the center rack of a 300 degrees F oven for an hour and 30 minutes or until a toothpick inserted near the center comes out clean (and the edges of the cake pull away from the pan slightly). For a more even color, rotate the pan 180 degrees halfway through cooking.
10. Cool on a wire rack before frosting or serving.

Serves 6