Clara McLean House director Rebecca Ainslie (at far left) was so impressed with the Sour Cream Pound Cake that guest Kim Lindsey shared during her mother’s stay at the Clara McLean House that she all but pleaded for the recipe. Lindsey agreed, and Ainslie (shown with Clara’s House manager Patricia Wallace; Pam Hudson, of Foundation Stewardship; and Laura Kuzma, Foundation volunteer coordinator) has since made her own version of the “really delicious” cake. Because Lindsey says her award-winning recipe isn’t for beginners, she graciously agreed to share it and the recipe for another for a cake that is “almost as good” with readers of FirstHealth magazine.
Kim Lindsey’s Pound Cake Recipes
Sour Cream Pound Cake
½ cup butter
½ cup Crisco shortening
3 cups sugar
6 eggs
3 cups sifted cake flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup PLUS 2 Tablespoons sour cream
Bake at 325 degrees 1 hour 10 minutes if using a bundt pan; 1 hour 5 minutes if using individual loaf pans.
Directions:
One hour before you are ready to start the cake, cube the butter and put it into mixing bowl. Separate the eggs, leaving the yolks out. Put the whites in a large bowl (you will be whipping them later) and refrigerate. Take the sour cream out of the refrigerator. Let all ingredients sit out for an hour.
Beat the butter and shortening until completely incorporated. No lumps. Slowly add sugar and beat until a smooth mixture forms. Add the egg yolks one at a time.
Add the flour and sour cream, starting and ending with flour. At some point early in this step, drop in the soda, salt and baking powder. Do not overbeat the flour. (The number one pound cake mistake is overbeating once you add flour.) Turn on the mixer and put in the ingredients. Stir enough so that the items begin to incorporate. Turn off the mixer.
Once this is mixed rather well (you don’t see big clumps of flour or sour cream), you are ready to beat the egg whites. Beat until stiff and then fold into the batter in thirds.
Pour into prepared pans. When the cake comes out, leave it on the rack for 10 minutes and then flip it out of the pan. Allow the cake to cool completely before covering.
Whipping Cream Pound Cake
1 cup butter, softened
3 cups sugar
6 eggs
3 cups sifted cake flour
1 cup whipping cream
1 teaspoon vanilla extract
½ teaspoon orange extract – or lemon extract
Bake at 325 for 1 hour and 20 minutes.
Cream butter and then gradually add sugar. Beat well. Add the eggs one at a time, beating until well mixed.
Add flour and whipping cream to creamed mixture, starting and ending with flour. Mix just until blended. Stir in flavorings.
Pour batter into greased and floured 10-inch tube pan. When the cake comes out, leave it on the rack for 10 minutes and then flip it out of the pan. Allow the cake to cool completely before covering.
