I went on a pound cake spree a while ago, and during that time, I tested out several recipes, tweaking them as I went along to finally get to the one I loved the most. That was my Perfect Sour Cream Lemon Pound Cake. This cake met all my requirements for a great pound cake. It was slightly dense as pound cake tends to be, was very moist, and had just enough lemon flavor.
After finally getting the pound cake of my dreams, I decided to start working on variations like this chocolate chip cake, flavored with almond in place of the lemon. This cake was a hit with my grandkids, who gobbled the cake in less than a day! I did replace some of the all-purpose flour with almond flour which made the cake a little denser but created a nice texture everyone enjoyed.
To reiterate the tricks I learned about making an excellent pound cake:
* All ingredients need to be at room temperature. This is a general rule for all baking projects unless you cut cold butter into a flour mixture. Having butter and eggs at room temperature allows you to beat in the air, which lightens your cake.
* Beat the butter and sugar until they are very light and airy. This usually requires a good 4 to 5 minutes of beating.
* Bake the cake at a slightly lower temperature. This cake is baked at 325 degrees F. When baked at a higher temperature, pound cake develops a thicker crust before the interior of the cake bakes completely.
* Remove the cake when a cake tester or bamboo skewer inserted into the center still has moist crumbs attached. If you wait until the cake tester comes out clean, the cake will be over-baked.
- 2 1/2 Cups All-purpose Flour
- 1/2 Cup Almond Flour or Meal
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Unsalted Butter At Room Temperature
- 3 Cup Sugar
- 6 Large Eggs At Room Temperature
- 2 Teaspoons Pure Almond Extract
- 1 Cup Full Fat Sour Cream
- 1 1/2 Cups Dark Chocolate Chips
Preheat oven to 325 degrees F. Liberally coat the interior of a 10-cup Bundt pan with baking spray.
In one bowl, stir together the flours, baking soda, and salt.
In another bowl, beat together the butter and sugar until light and fluffy, about 4 minutes.
Add the eggs, one at a time, beating well between each.
Beat in the extract.
Add half the flour and sour cream to the butter mixture and mix on low speed just until mixed.
Add remaining flour and sour cream and mix. Stir in the chocolate chips.
Spoon batter into prepared pan, smoothing the top with a spoon.
Bake for 75 to 80 minutes or until a cake tester inserted into the center comes out with moist crumbs. (My cake took 75 minutes to bake)
Cool for 15 minutes, then run a knife around the edges.
Turn the cake out of the pan onto a cooling rack and cool completely. Lightly dust with powdered sugar if desired.
Slice and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 641Total Fat: 31gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 147mgSodium: 190mgCarbohydrates: 85gFiber: 3gSugar: 61gProtein: 8g