Old Lunenburg Sour Cream Cake Recipes

Steps:

• In a large bowl, cream butter until light and fluffy.
• Gradually add sugar, beating well. Add eggs, one at a time, beating well after each one.
• Sift together flour, baking soda and baking powder; stir dry ingredients into creamed mixture alternately with vanilla and sour cream. Do not over beat.
• Pour batter into a greased and floured 10 inch tube pan, and bake at 350 degrees for 1 hour and 30 minutes. Do not open oven door during baking time.
• Test the cake for doneness. It should be lightly browned, and a cake tester inserted in centre should come out clean. If cake isn't done, bake for another 15 minutes. Test again.
• Let cake cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
• Combine glaze ingredients and paint on cake with a pastry brush. (As I tend to make more glaze than called for I simply spoon it on the cake and let in drizzle down the top).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
• Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.