sour cream pound cake

Sue Gray’s selected sour-cream pound cake combines light brown and granulated sugars with unsalted butter. The recipe describes a tender cake with a little tang, baked in a Bundt pan and suited to fresh berries, ice cream or both.

Unsalted butter and both sugars are beaten until light and airy. Two eggs enter one at a time, with the bowl scraped between additions to bring the mixture together.

Baking powder, table salt and baking soda are added before half the flour is gently beaten in. Sour cream and vanilla follow, then the remaining flour is mixed just until blended.

The thick batter is scooped into a lightly greased Bundt pan and baked. The cake cools in its pan before being turned onto a rack to finish cooling completely.

Slices of this brown-sugar-and-vanilla cake carry the sour cream’s gentle tang. Fresh berries and ice cream are offered as separate accompaniments, with either one or both alongside the cake.