Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour milk (to make sour milk, add 1 tbsp of vinegar or lemon juice to 1 cup of milk)
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the sour milk. Mix well after each addition.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
8. Remove from the oven and allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 380
Fat: 17g
Carbohydrates: 52g
Protein: 5g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- Buttermilk can be used instead of sour milk.
Variations:
- Add 1 tsp of vanilla extract for extra flavor.
- Add 1 cup of chopped nuts or dried fruit to the batter.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter, as this can result in a tough cake.
- To make sour milk, add 1 tbsp of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the cake in a preheated oven at 350°F (175°C) for 10 minutes.
Presentation ideas:
Serve the cake sliced and dusted with powdered sugar.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try reducing the baking time or adding a bit more sour milk to the batter.
- If the cake is too moist, try increasing the baking time or reducing the amount of sour milk in the batter.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Pound cake is a traditional English cake that dates back to the 1700s. It was originally made with a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs.
Flavor profiles:
This sour milk pound cake has a slightly tangy flavor and a moist, tender crumb.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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