Sour Cream Pound Cake (with Four Flavors)
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, dense pound cake featuring a complex flavor blend of vanilla, lemon, rum, and coconut extracts, finished with a simple almond glaze. This rich heritage recipe uses both butter and shortening for the ultimate crumb texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 30 mins | None | 1 10-inch tube cake |
🔪 Key Equipment
- 10-inch tube pan
- Large mixing bowl
- Electric mixer
- Separate mixing bowl
- Small saucepan
- Wire cooling rack
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Butter | softened |
| 1/2 cup | Shortening | none |
| 3 cups | Sugar | none |
| 5 | Eggs | large |
| 3 1/4 cups | Cake Flour | sifted |
| 1/2 teaspoon | Baking Powder | none |
| 1/2 teaspoon | Salt | none |
| 1 cup | Milk | none |
| 1 teaspoon | Vanilla Extract | none |
| 1 teaspoon | Lemon Extract | none |
| 1 teaspoon | Rum Extract | none |
| 1 teaspoon | Coconut Extract | none |
For the Glaze
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Sugar | none |
| 1/3 cup | Water | none |
| 1/2 teaspoon | Almond Extract | none |
Instructions
Step 1: Bake the Cake
- Preheat your oven to 325°F. Generously grease and flour a 10-inch tube pan.
- In a large bowl, cream the 1 cup butter, softened, and 1/2 cup shortening together. Gradually add the 3 cups sugar and beat with an electric mixer at medium speed until light and fluffy.
- Add the 5 eggs one at a time, beating well after each addition.
- In a separate bowl, combine the 3 1/4 cups cake flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
- On low speed, add the dry ingredients to the creamed mixture alternately with the 1 cup milk, beginning and ending with the flour mixture. Mix until just combined.
- Stir in all four flavorings: 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 teaspoon rum extract, and 1 teaspoon coconut extract.
- Pour the batter into the prepared tube pan.
- Bake for 1 hour and 30 minutes, or until a long wooden skewer inserted into the center comes out clean and the top is golden brown and springy.
- Let the cake cool in the pan on a wire rack for 10 minutes before making the glaze.
Step 2: Prepare and Apply Glaze
- In a small saucepan, combine the 1/2 cup sugar and 1/3 cup water. Bring the mixture to a rolling boil.
- Remove from the heat and stir in the 1/2 teaspoon almond extract.
- Drizzle the hot glaze over the warm cake while it is still in the pan. Let the cake cool completely before removing.
💡 Make-Ahead & Storage: Store the cooled pound cake tightly wrapped in plastic wrap or stored in an airtight cake keeper at room temperature for up to 4 days.
Original Recipe Scan
