Eva Bone's Sour-Cream Poundcake With Strawberries
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup unsalted butter
- 3cups sugar, plus more for sweetening the strawberries
- 6large eggs, separated
- 3cups all-purpose flour
- ¼teaspoon baking soda
- ¼teaspoon salt
- 1cup sour cream
- 1teaspoon vanilla extract
- ½teaspoon almond extract
- 2quarts strawberries, hulled and thinly sliced
- Sweetened whipped cream for serving
Nutritional analysis per serving (16 servings)
284 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 6 grams protein; 93 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 325 degrees. In the bowl of an electric mixer, cream the butter and 2 cups of the sugar. Add the egg yolks 1 at a time, beating well after each addition. Sift together the flour, soda and salt. Sift again. Stir the flour mixture into the bowl in 3 additions, alternating with additions of sour cream. Stir in the vanilla and almond extracts.
- Step 2
In another bowl, beat the egg whites and last cup of sugar until the mixture holds stiff peaks. Gently fold the egg whites into the batter. Grease and flour an angel-food cake pan and scrape the batter into it. Bake until the cake is golden and a cake tester or wooden skewer inserted into the cake comes out clean, 1 to 1½ hours. Cool the cake in the pan for 10 minutes. Run a thin-bladed knife around the edge of the pan and invert onto a rack to cool.
- Step 3
Meanwhile, combine the strawberries and sugar to taste in a bowl and refrigerate for at least an hour. When ready to serve, slice the cake and top each serving with strawberries and whipped cream.
Private Notes
Comments
Our go-to recipe for pound cake, especially in strawberry season, I have been making this for years. You can very the extracts to your taste, or depending on what you will be topping it with. It makes a large cake, but you can divided the batter into smaller cakes, and it works just as well. Be careful to watch the time, though. When you get to folding in the white it is a lot of work, be forewarned, but well worth it.
We've been making this cake for over 20 years. It is gorgeous and delicious and deserves more accolades!
Our go-to recipe for pound cake, especially in strawberry season, I have been making this for years. You can very the extracts to your taste, or depending on what you will be topping it with. It makes a large cake, but you can divided the batter into smaller cakes, and it works just as well. Be careful to watch the time, though. When you get to folding in the white it is a lot of work, be forewarned, but well worth it.
Advertisement