Looking for the most incredible pound cake? Look no farther!
You can add any fresh fruit to the side or use it for strawberry shortcake. Another option would be to frost the entire cake with whipped cream.
But what is our favorite thing to do with this cake? I would have to say its as a dipping item for chocolate fondue! This makes every occasion feel extra special and taste extra delicious!
Sour Cream Kamut Pound Cake
The Food Nanny
- 1 cup butter (2 sticks) cold
- 2 1/4 cups sugar
- 6 eggs
- 2 3/4 cups White Kamut flour
- 1/2 tsp French gray salt
- 1/4 tsp baking soda
- 1 1/4 cups sour cream
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 tsp orange extract
In a large bowl, cream cold butter until soft with a hand-held mixer (or electric mixer). Add sugar gradually, beating until very light and fluffy (about 2-3 minutes).
Add eggs one at a time, beating thoroughly after each egg.
Whisk together flour, salt, and soda in a small bowl. Add this to batter alternately with the sour cream. Beat until smooth.
Add flavorings until incorporated.
Gererously spray a tube pan using baking spray with flour. Dust with sugar. Pour batter into the pan.
Bake at 350 degrees for 30 minutes. Carefully open oven and lay a piece of aluminum foil over the top of pan. Continue baking for another 30 minutres or so, until a toothpick comes out with a little crumb on it. Start checking after 45-50 minutes. It may need up to 15 minutes more, depending on the oven. Cool for 10 minutes on wire rack. Loosen around the tube part with a sharp knife. Invert. Turn right side up. Let cool on cooling rack. Cut into slices and serve!