Sour Cream Pound Cake with Lemon Crème Sauce
The slight tang of sour cream balances the sweetness of this pound cake, and the lemon crème sauce is a perfect companion. Try serving this with fresh berries.
- Sour Cream Pound Cake
- Sugar - 2-1/2 cups
- Unsalted Butter - 1 cup (2 sticks), at room temperature
- Eggs - 6, separated
- Baking Soda - 1/4 teaspoon
- Sour Cream - 1 cup (8 ounces)
- All-Purpose Flour - 3 cups, sifted
- Pure Vanilla Extract - 1 teaspoon
- Pinch of salt
- Lemon Crème Sauce
- Egg Yolks - 10
- Sugar - 1 cup
- Heavy (whipping) cream - 4 cups
- Juice of 6 or 7 lemons
To make the cake: Preheat the oven to 300 F. Butter and flour a 10-inch bundt cake pan. In a large bowl, cream the sugar and butter together until fluffy. Beat in the yolks one at a time. Dissolve the soda in the sour cream. Add the flour to the butter-yolk mixture alternately with the sour cream, beginning and ending with flour. Stir in the vanilla. In a large bowl with clean beaters, beat the egg whites with the salt until they hold stiff peaks. Stir one third of the beaten whites into the batter to lighten it. Fold in the remaining whites. Pour the batter into the prepared pan and bake for 1 hour and 30 minutes, until a toothpick inserted in the center comes out clean.
To prepare the sauce: In a medium saucepan, heat but do not boil the cream; set aside. In the top of a double boiler, beat the yolks and sugar together. Gradually whisk in the heated cream. Cook over simmering water, stirring constantly, until the custard thickens slightly. Let cool to room temperature. Whisk in the lemon juice. Strain through a fine-meshed sieve.
To serve: Slice the pound cake and serve with room-temperature lemon crème sauce.