Melt in your mouth delicious!
Generously grease and flour a 10-inch bundt pan. Do NOT preheat the oven. In a large mixing bowl or a stand mixer with a paddle attachment, cream the butter and sugar together until fluffy, about 5 minutes. Add the eggs one at a time, beating until incorporated after each addition.
Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to the butter-sugar mixture, beginning and ending with flour.
Fold in the sour cream, zest (if using), and extract. (I LOVE vanilla extract in this cake!)
Pour batter into the prepared pan. Put into a cold oven and set the temperature to 325ºF. Bake for 1 hour 15 minutes without opening the oven door. If you notice the top wiggles, bake for an additional 15 minutes. Remove from the oven and cool in the pan for 15 minutes. Invert cake onto a plate.
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This is delicious. Instead of a bundt pan, I used mini loaf pans – this recipe makes 7-8 mini loaves. I cooked the first batch for 38 minutes. The second round had been refrigerated, so I extended the baking time to 43-46 minutes. Not too dense to use for a frosted cake or cupcakes, but this cake tastes so great it can stand alone without frosting.
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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