by Millie Bentley
Greetings. This pound cake comes from Patty Olmstead’s family recipes. She shared a lot of recipes with us and here’s one of my favorites. It comes from her Grandma Jensen, which, according to Patty, traveled to this country from Denmark. It is a good one.
Grandma Jensen’s Sour Cream Pound Cake
3 cups sugar
2 sticks (1/2 pound) butter, softened
3 cups sifted flour
¼ teaspoon baking soda
1 teaspoon vanilla
1 teaspoon lemon extract
1 cup sour cream
Preheat oven to 350˚F degrees. Grease and flour a standard sized bundt pan. (See note.) Cream together sugar and softened butter; then add one egg at a time, beating well. Beat in vanilla and lemon extract. Sift together flour and baking soda; gradually add flour mixture to creamed mixture. When flour is well incorporated, fold in sour cream.
Pour batter into prepared bundt cake pan, shaking to level batter. Bake in preheated oven 50 to 60 minutes or until a clean broom straw or long toothpick comes out clean. Cool a few minutes on wire rack, loosen the edges of cake from the pan if necessary, then turn upside down to finish cooling. Yum! Yum! Yum! So good!
Note: I’ve been using 2 smaller (6 cup) bundt pans lately, because I can’t seem to get the big one done in under an hour. Do test carefully when using a large bundt pan.
Thanks again Patty for sharing with us. Until next week, dear Reader, vaya con Dios.