Coffee double and sour cream pound cake

A lot has change with this Corona virus lockdown stage 4. We now keep in touch through chat app. The entire pace seems slower-with even our “leisurely” walking are restricted to 5 km and 1.5 distancing space on top with curfew. We just have to abide the rules to avoid another lockdown.

The secret of time management, therefore, is not to go slower or faster. It’s to abide in God, spending more time with Him. We can manage it wisely, by spending time doing our hobbies. My hobby is cooking or baking. One thing I know I can trust and depend on God and follow the rule of stage 4. Are you in with me abide the rule?

Even my cake is feeling depressing. When I have had done a handful of pound cakes in the past. I am so eager to share it, expecting it to be beautiful. Well, it didn’t. It’s not going to bother me for I am more into the taste rather than look; which can be misleading. I am pleased that it’s moist, soft, and rich, and decadent with coffee. Enjoyed it. Let’s bake!!!!


375 g plain flour
1/2 tsp salt
1/4 tsp baking soda
340 g butter, room temperature
450 g castor sugar
2 Tsp vanilla essence
6 large eggs
300 g sour cream
300 ml double cream, add 1/4 Tsp salt and 1 Tsp lime juice
1 Tbsp instant coffee powder


Preheat oven to 170 C. Butter a 10-inch aluminum tube pan. Set aside. Sift together the flour, coffee powder, salt and baking soda. Set aside.

Cream together butter, sugar and vanilla. Beat for 5 to 7 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.

Reduce the speed of the mixer and add the sifted dry ingredients alternately with the double cream (add salt and lemon; stir mix well) and sour cream. Mix until fully combined. Pour into prepared pan and place in the oven.

Bake for 1 hour 20 minutes, or until a skewer inserted into the center comes back clean. Remove from oven immediately, invert and let cool on a plate completely.

Note: You may want to increase sugar 50 g more. I have reduce it. You may want to use only sour cream instead of both as they are going to expire in 3 and 5 days time. You can glaze it if you like. I prefer it plain without glaze or fruits; I don’t have fruits due to corona virus.

Oven temperature may vary. You might need less or more time. I didn’t floured nor lined the base.