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removable bottom tube pan pound cake
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Removable Bottom Tube Pan Pound Cake

Large sour cream pound cake baked in a removable bottom tube pan.
Course Dessert
Cuisine American
Keyword Pound Cake
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 2 hours
Servings 14
Author Anna
Cost 5

Equipment

  • Removable Bottom Tube Pan

Ingredients

  • 3 cups sifted unbleached all-purpose flour (380 grams)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, at room temperature (230 grams)
  • 3 cups sugar (600 grams)
  • 6 large eggs separated into yolks and whites
  • 1 cup sour cream (230 grams)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract

Instructions

  • Preheat the oven to 300ºF. Grease a 10 inch removable bottom tube pan and take any precautions to prevent leakage if you know your pan leaks.
  • In large bowl, combine sifted flour, salt and baking soda and stir thoroughly or sift again.
  • In the bowl of a stand mixer using the paddle attachment, beat together butter and sugar on medium speed until thoroughly blended, about 5 minutes.
  • Beat in yolks one at a time, scraping sides of bowl often.
  • On low speed, beat the flour mixture and sour cream with the extracts into butter mixture, beginning and ending with flour.
  • In large clean bowl, with clean beaters, beat egg whites until stiff but not dry peaks form. Stir one-third of whites into batter, then fold in remaining.
  • Spoon into prepared tube pan and level.
  • Bake in 300ºF oven 1 1/2 to 1 3/4 hours or until cake tester comes out clean.
  • Transfer pan to wire rack; let cool 5 minutes.
  • With long, thin knife, separate sides of cake from pan and from tube.
  • Remove cake from pan to wire rack; let cool completely.

Notes

Adapted from Cooking for Comfort by Marian Burros. The recipe in the book is slightly different from some that are floating around on-line. It calls for unsalted butter and ½ teaspoon of salt, whereas other version call for ¼ teaspoon salt. I definitely recommend using ½ teaspoon (unless you are using salted butter).