Adding sour cream to a cake batter?
I was in Pathmark the other day, and they had some free samples of a lemon pound cake sitting out. I didn't have high expectations for it, but it turned out to be one of the best, moist cakes I've ever had. I want to replicate the recipe, and I know that adding sour cream to a cake batter makes the cake very moist. I found I recipe that I like. It uses melted butter. I was wondering if I could use room temperature butter and add sour cream, instead of the melted butter. Would this make the pound cake too moist/have any really undesirable effects on the cake?
Thanks in advance :)
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applgrl
Jun 18, 2012 04:32 PM
Most of my cake recipes that call for sour cream or buttermilk have you beat the sugar and butter together first, then whip in the eggs/extracts/citrus juice and add the sour cream. I think you could do this with any pound cake.
Also my fave lemon loaf cake is made by a lovely German-born Oma and her method is to poke it through with a bamboo skewer (immediately after baking) and glazing it with sugar and real lemon juice. It's super moist after that! I can't post her recipe because she never uses one......sigh
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Chocolatechipkt
Jun 17, 2012 05:01 PM
I've long used sour cream in cakes -- chocolate cake, coffee cake etc. And at this moment I happen to have a sour cream chocolate cake in the oven. This is my first time with this recipe, from the Daisy sour cream Web site actually, but it smells delicious.
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HillJ
Jun 14, 2012 09:55 AM
Arthur Schwartz lists the NY style crumb cake on his site and it calls for butter in the crumb topping as well as cake plus sour cream in the cake batter. The thick crumb is always popular with guests. It's a very moist and buttery crumb cake.
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LindaWhit
Jun 14, 2012 08:23 AM
This is my go-to lemon-blueberry cake. Follow the recipe exactly, and you will have one of the most moist cakes ever. (Take the full time beating in the eggs for a lighter, fluffier cake!) I *never* put a glaze on this cake.
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It's made with yoghurt, not sour cream, but I really like the Dorie Greenspan recipe for "French Yoghurt Cake": http://dinersjournal.blogs.nytimes.co...
Note that the predominant flavor of the cake is lemon. The sourness of the yoghurt is barely perceptible. Also note that the crumb is rather coarse, which I think is because it is made with oil, rather than butter.
I make it in a loaf pan and don't bother with the glaze, so it is more of a "quick bread" than cake.
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re: masha
hotoynoodle
Jun 14, 2012 07:57 AM
that yogurt cake is a standard go-to for me, and any flavor of good yogurt works well.
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re: chowser
hotoynoodle
Jun 17, 2012 08:27 AM
made this just now and subbed out 1/2 brown sugar for white. doubled the recipe to make 2 - 8" square cakes. neighbors will be happy too. :)
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Hank Hanover
Jun 13, 2012 08:59 PM
You may have heard that baking recipes are more like precise formulas as opposed to savory recipes where you can change things at will.
Adding sour cream adds acid so it would affect how much and what leavener you should use.
I suggest this epicurious recipe for lemon pound cake made with sour cream. The site and it's recipes are highly respected. http://www.epicurious.com/recipes/foo...
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re: blue room
Thank you very much for this recipe! It is almost identical to the epicurious recipe, except this one uses all purpose flour while the epicurious recipe uses cake flour. I'm probably going to use this one when I bake my lemon pound cake tomorrow, because I want a denser cake, and cake flour makes a lighter cake (or so I've read). Thanks for the recipe!!
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