Posted by Malone_CakesTraditionally pound cake is built from equal amounts of sugar, four and butter. Adjustments to the ingredients rations yield a cake that is moister and lighter with a softer crumb. Sour cream helps to keep this cake moist. This is a recipe I have made for a few wedding cakes, my clients loved it.
|227g||Unsalted butter, softened|
|282g||Eggs (6 each of the amount)|
|376g||Cake Flour (don't substitute the taste will be different, I have never made it with all purpose or another flour)|
|227g||Sour Cream (Add alittle more for moister)|
|Lemon Zest (Just the yellow part not the white, it's going to make a bitter taste to it)||2 Lemons (or not depending on your taste)|