Go Back

Sour Cream Kamut Pound Cake


  • 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


  1. 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).

  2. Add eggs one at a time, beating thoroughly after each egg.

  3. Whisk together flour, salt, and soda in a small bowl. Add this to batter alternately with the sour cream. Beat until smooth.

  4. Add flavorings until incorporated.

  5. Gererously spray a tube pan using baking spray with flour. Dust with sugar. Pour batter into the pan.

  6. 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!