Pound cake is a must in a southern kitchen pantry. It is a very versatile dessert that can be used many different ways. You can serve it plain or with fruit, grill it and top with whipped cream or use it to make your favorite trifle. There is no limit to what you can do with pound cake. I always have a pound cake in my freezer.
This is another of my mom’s recipes but she received the recipe from her cousin, Rose Ann. Rose Ann got the recipe from her mother, my Aunt Rosie. My sister makes this cake every Christmas and sends it to the entire family as gifts. So as you can see, this recipe is truly part of my family.
Caution: This cake is addictive. Don’t say I didn’t warn you.
INGREDIENTS (One 10 in. cake or two loaf cakes)
- 1 cup unsalted butter
- 6 eggs
- 3 cups sugar
- 3 cups all purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 8 oz sour cream
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Set out the 2 sticks of butter, eggs and sour cream to come to room temperature. This takes much longer than you think. At least two hours is necessary for the ingredients to come to room temperature.
Cream the butter for one minute with an electric mixer on medium speed. Add the sugar a 1/2 cup at a time until it is all incorporated. This takes about 4 minutes of continually mixing for the sugar and butter to become light and fluffy. Add the eggs one at a time and beating after each addition. Add the vanilla and almond extract. (Photo A)
Sift the flour, baking soda and salt together. Add the flour mixture to the batter alternating with the sour cream. Begin and end with the flour.
Pour the batter into one a greased and floured 10 inch tube pan or two 9 x 5 x 3 loaf pans. (Photo B) Bake at 325 degrees for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. (Photo C) Cool in the pan for 10 to 15 minutes. Remove from the pan, and let cool completely on a wire rack.
This cakes keeps well in the refrigerator or freezer.
Now, get baking to have this great pound cake ready for your desserts.