Shizuka’s Request: Sour Cream Pound Cake (USA)

Welcome to The Sprightly Kitchen.  Thank you for taking a look at my very first blog post. PHEW! It took a lot more work than I thought it would.  The trickiest part was staging the food then editing the photos.  I spent a little bit of time fantasizing about pulling my hair out during the process. But I made it, purple hair intact.

A couple of bumps on the road occurred while this post was in production.  Not too long ago, I excitedly purchased my very first DSLR Camera.  Much to my dismay, it turned out that the camera would not function properly.  Off it went back to the seller.   Now, I must scour the Inter-webs for another option.  So, for some of the initial posts, iPhone photography will have to do.  If it weren’t for a couple of my friends that encouraged me to carry on without the camera, the first post would have been delayed.

Another issue I am still working on is getting the hang of using Word Press and customizing it.  This will be ongoing, but I’ll do my best to make sure the website has as little interruptions as possible.  I appreciate your patience with me.

Top Photo 1 (Edited)

And here we are, the very first recipe request from my dear friend, Shizuka.  Shizuka lives in Nebraska at the moment.  Soon, she and her husband will be moving to Austria. Isn’t that romantic?

Shizuka and I first met in college through a small community of Japanese foodies at the University of Maryland.  She was a Post-Doctorate student and I was an undergrad at the time.  While she was trying to save the world from nasty viruses, I had my nose in history books.

Three years ago, Shizuka gave me a beautiful set of plates, mugs, and cloth napkins as a house-warming gift.  They’re featured in today’s post, and I am sure, for many posts to come. Aren’t they lovely? Arigato!

I don’t think I’ve made this cake since college, actually.  I was so glad Shizuka remembered it.  I must confess that it is my spin-off version of the classic American 1-2-3-4 Cake. It was planned to be called the 1-2-3-4-5 cake, but I said to myself “That’s awfully lame, Em.”  To add, the classic 1-2-3-4 Cake is misleading because it requires additional ingredients like milk and vanilla extract.  So there, Sour Cream Pound Cake it is.

In an attempt to make this recipe as accessible to as many viewers as I can, I am converting volume measurements commonly used in the U.S. to metric measurements. Finger’s crossed that this will please you.

The Sprightly Kitchen’s Sour Cream Pound Cake

For the batter, you will need to prepare:

  • 1 cup (225 grams) of unsalted butter
  • 2 cups (460 grams) of sugar*
  • 4 large eggs (200 grams)
  • 5 ounces (about 140 grams), or a heaping half-cup or so of full-fat sour cream
  • 1 cup (240 ml) of whole milk
  • 2 teaspoons (8ml) of vanilla extract
  • 3 cups (360 grams) of self-rising flour, sifted^
  • ½ teaspoon (4 grams) of natural sea salt

Preheat your oven to 350F, or I’d say, about 180C, with the oven rack in the middle of it.

I highly recommend that all ingredients be room temperature. Ingredients at room temperature tend to mix easier and bake more evenly.

Did you finish your mise en place? Great! Here’s what to do next.

In a bowl, beat the butter and sugar until the mix is fluffy and changes a shade lighter in color.  You’ll achieve this by beating the mixture on high speed for about 5 minutes.  Intermittently, you’ll need to stop the mixer and scrape the sides of the bowl a couple of times. 5 minutes sounds like forever, but this step is critical. Beating the butter and sugar for this long will help fluff up the batter. The cake will come out light, yet velvety. Once this step is done, prepare the wet mixture.

In a separate bowl, lightly beat the eggs, vanilla extract, sour cream, and milk with a fork or whisk.  Add the wet ingredients to the butter and sugar mixture on a medium speed.  If you see a tiny bit of curdling in the wet mixture, do not worry.  Next, slowly add the salt and flour to the batter on a slow speed.  As soon as you stop seeing any lumps or signs of dry flour, stop the mixer.  Lightly scrape the inside of the bowl and give the batter a light mix to ensure an evenly incorporated batter. It’s really important not to over mix this batter, or else it will be chewy.

Evenly pour the batter into a well-greased and floured mold.  I used butter because butter makes my heart sing. Before putting the pound cake in the oven, tap the mold against a hard flat surface to take the air out of the batter.

Bake in the oven for 60 minutes if baking in Fahrenheit. If baking in Celsius, I’d recommend baking the pound cake for about 50 minutes first, then add 5-10 minutes. I say this because it is a slightly higher temperature than when working in Fahrenheit. To ensure that the cake is fully cooked, you can put a skewer or a knife through the cake. If it comes out clean, the cake is done. Cool the cake completely before decorating or slicing.

Top photo slice Edited

Suggested Topping: Lime-scented Raspberry Whipped Cream

  • 2/3 cup (85 grams) of raspberries
  • 3 tablespoons (24 grams) of confectioner’s sugar
  • 1 cup (240 ml) of heavy cream
  • 1 teaspoon (3 grams) of lime zest or 2-3 drops of therapeutic grade lime essential oil

Put the raspberries through a sieve or mesh strainer, mashing the berries on the sides with a fork. You may need to use your clean hands to push the rest of the berries through the sieve. This will result in a raspberry sauce of sorts. Mix in the confectioner’s sugar, heavy cream, and lime. Whip the mixture with a hand mixer until you see soft peaks form. Refrigerate until ready to dollop.

Optional garnishes

  • Mint Leaves
  • Raspberries/Strawberries

 

Slice of Cake with Cream

Notes

This pound cake batter is versatile. It can be poured into a bundt pan like I did here. A large loaf pan and cupcake liners are other options.

Pink Betty

The Pink Betty. She makes me smile. If you do not have a stand mixer, a hand mixer will work just fine.

*I happened to have organic cane sugar in the pantry. The brand I used was from Kirkland. Refined white sugar will work too.

^If you do not have self-rising flour, it’s not a big deal. Try sifting 3 cups of all-purpose flour with a tablespoon of baking powder into it before incorporating to the wet ingredients.

Please send in a request for me to make something, from wherever you are in the world. I’ll try and recreate it! The Contact section of The Sprightly Kitchen has a form where you can make the request.

 

Enjoy!

 

Lots and lots and lots of love,

 

E.

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