This Sour Cream Butter Cake is for dairy lovers only!
Don't even try to modify this recipe to avoid dairy because it just wouldn't be the same. Just cry and move on.
I've included a lemon icing recipe, but really any flavor goes with this delicious cake.
Vanilla, orange, coconut, and even chocolate (of course!) would be good.
This recipe is good for a tube pan or a large loaf pan, but can also be made in a shallow dish for a snack style cake.
This recipe is a variation of the classic pound cake, as you can see by the equal amounts of butter, sugar, and flour.
Making this cake from scratch instead of buying one commercially is great! But you can go one step farther to make this cake as healthy as possible. You can do it by using organic flour, grass-fed butter and free range hormone-free eggs. You might even be able to find grass-fed sour cream.
1/2 lb butter
1/2 lb sugar
1/2 lb sour cream
1/2 lb flour
3 tsp baking powder
Heat oven to 350 degrees (F). Grease your pan with shortening, oil, or butter, or line it with greased parchment paper.
Beat the butter and sugar together until light and creamy, then add eggs one at a time and blend in well. Continue adding in the sour cream and mix together until combined.
Sift together the flour and baking powder, then add to the batter a little at a time and blend until smooth.
Pour or spoon the batter into your chosen pan and bake deep pans for 45 minutes to an hour or shallow pans for 35 to 45 minutes.
Juice and finely grated zest from one lemon
Mix and blend together until smooth and of pouring thickness. While still warm pour over the cake.
Decorate the top of the cake with lemon peel spirals or sprinkles of more zest.
Variation: Use an orange instead of a lemon.