Culinate editor’s note: Similar to a pound cake, this cake is delicious all by itself, unadorned, especially good with a cup of tea.
| ||2 || sticks (1 cup) unsalted butter, at room temperature |
| ||1 || cup sugar |
| ||3 || large eggs |
| ||2 || cups all-purpose flour |
| ||1 || tsp. baking soda |
| ||2 || tsp. baking powder |
| ||1 || tsp. salt |
| ||1 || cup sour cream |
| ||2 || Tbsp. vanilla extract |
- Preheat the oven to 350 degrees. Butter and flour an angel-food or bundt cake pan.
- Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, blending well after each addition.
- Mix the flour, baking soda, baking powder, and salt together, and add this to the butter mixture, mixing well. Add the sour cream and mix well; then mix in the vanilla. (The batter will be thick.)
- Pour the batter into the prepared cake pan and bake for 40 to 45 minutes, or until golden. Let the pan cool on a wire rack for 5 minutes. Then turn the cake out of the pan, and leave it on the rack until cool.
Copyright @ 2006 Penguin