I love Everyday Food; it’s my current favorite foodie mag. I especially love their “Sweet Favorites” section, which features reader submitted favorite dessert recipes.I had a sweet craving after dinner last night, so I thought I’d whip up this month’s Sweet Favorite: Sour Cream Pound Cake.
Sour Cream Pound Cake
2 sticks unsalted butter, room temperature
3 c. flour, spooned and leveled
½ tsp. baking soda
½ tsp. salt
2½ c. sugar
6 large eggs
1 Tbsp. vanilla
1 c. reduced-fat sour cream (why they’re skimping on calories in the sour cream after adding butter, sugar, and eggs is beyond me.)
Preheat oven to 325-degrees. Butter and flour a 10-inch tube pan (though it’s clear from the magazine’s photo they used a decorative bundt). In a medium bowl, which together flour, baking soda and salt; set aside.
In a large mixing bowl, beat butter and sugar until light. Add eggs one at a time, beating after each addition. Then add vanilla and beat until well combined.
With mixer on lowest speed, add flour in three parts and sour cream in two, beginning and ending with the flour. Beat after each addition until just combined.
Spoon batter into prepared pan, smoothing top with a rubber spatula. Tap pan on counter to let batter settle. Bake until a toothpick inserted in center comes out cleat and cake is golden brown, 75 to 85 minutes. Let cool in pan for 20 minutes, then run a metal spatula around the inner and outer edges of the pan. Invert onto a cooling rack and cool completely.