I never knew that sour cream was such a good baking ingredient! Apparently this is common knowledge, though. So I can’t really say I discovered it, but it is something new that I learned, and I’m happy to have a way to use up extra sour cream from Mexican-themed dinners.
I found this recipe in a wonderful cookbook I received as a wedding gift (thanks, Ethel!). It was the first thing I tried from this book, and I’m looking forward to sharing more of its recipes with you.
Sour Cream Cake from Maida Heatter’s Book of Great Desserts
- 3 cups sifted all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter
- 2 teaspoons vanilla extract
- 3 cups sugar
- 6 eggs
- 1 cup sour cream
- zest of 1 large lemon
- Preheat oven to 350 degrees. Grease a loose-bottomed tube pan that measures 9 inches across the top and 3 1/2 inches deep (I used a regular 9-inch cake pan and a loaf pan, because that’s all I have. It worked for me! I didn’tdust with breadcrumbs, either, which was suggested.).
- Sift flour, baking soda and salt together and set aside.
- Beat the butter in your stand mixture to soften. Add vanilla and sugar. Beat for 2 to 3 minutes.
- Add eggs, two at a time.
- Add half of the dry ingredients, all of the sour cream, and then the remaining dry ingredients.
- Stir in zest.
- Pour into the pans and bake for about 1 hour and 30 minutes.
I served the loaf and froze the round one for later. I’m excited to have a ready-made sour cream cake ready whenever I want to eat it! I may prepare some sort of lemon icing or glaze to go with it. Or else serve it with whipped cream or fruity jam. We’ll see.