Durian-Sour Cream Pound Cake [Soft and Moist]

Durian Pound Cake

I used to buy sour cream quite often when living in Sydney, mostly for dips and cakes. Sour cream in Malaysiais is not widely available (no problem finding it in major cities) and its price is also a bit on the high side. Thus, I tend to avoid recipes called for sour cream or use substitution for it.

Baked pound cake with sour cream for the first time, the texture was soft and moist. I was wondering whether it will be a good move to use sour cream recipe for durian pound cake, luckily the soury taste of sour cream did not affect durian flavour at all. The picky cake tester, T, was happy with the cake. 

Ingredients (8"x4" loaf pan):
180 g all-purpose flour
180 g white sugar
115 g butter
115 g sour cream
3 no. large eggs
2 tsp durian essence
1/8 tsp baking soda
½ tsp baking powder

  1. Preheat oven to 170°C. Grease and flour a 8x4 inch loaf pan.
  2. In a large mixing bowl, cream butter and sugar until light and fluffy.
  3. Add in sour cream and eggs, mix well.
  4. Sift together flour, soda and baking powder, then fold innto creamed butter.
  5. Pour batter into greased loaf pan.
  6. Bake at 170°C for 50-60 minutes, or until a toothpick inserted into center of cake comes out clean.
  7. Invert onto wire rack and cool completely.
Durian Pound Cake

[1 Aug 2011]First paid job, durian pound cake photograph inserted in Silk Air in flight magazine (SilkWinds July-August 2011,p19).

Comments :

15 comments to “Durian-Sour Cream Pound Cake [Soft and Moist]”
Ikin said...

ur cake looks gorgeous and tempting..am drooling over your pix. Thanks for ur recipe and wanna to try...but need to kick my 'lazy' syndrome :).

Whip Cream Chargers said...

your cake is looking delicious.

Anonymous said...

Great pics and thank you for sharing your recipe and most of all the metric measurements are so helpful. One question though...can I omit the durian essence? Lynda

Maricar said...

So pleasing to the eyes and definitely pleasing to taste. Love it!

Lydia said...

Dear all,
Thanks for comment and compliment.

Sure you can omit durian essence or sub with vanilla essence.

Nieza said...

Looks delicious and nice pic... follow your blog..:)

Elena said...

I love your pictures! This cake is looking delicious.

jul said...

Dear Lydia

Another yummy entry. My Russian friend taught me to eat Russian pancake, blini with sour cream. I loike.........

Ann said...

the cake looks very nice and moist. im not a big fan of durian ..its hard enough for me to eat it fresh but i know that my So will love this very much!

whipped cream cartridge said...

thanx for sharing the recipe.

nitrous chargers said...

it looks so delicious.

Anonymous said...

How much of durian puree should I use instead of durian essence ?

Kitchen said...

I like this cake, and Its to yummy.. your cake is looking delicious. and I think this way is better to teach me.

Kitchen Boy said...

Nyum - nyum. Where can i buy this cake ?

Lydia said...

Dear friends, thanks for dropped by.

Anonymous, if you gonna use durian puree, 1/2 cup should be enough. You may need to cut down the amount of sour cream (liquid) a little bit.

Kitchen Boy,
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