Prep 20 mins
Cook 1 hr
This produces a wonderful flavor and the great texture of a pound cake. It is delicious by itself or with any kind of fruits, ice cream, or whatever your favorite topping may be. (This cake freezes well.)
- 1 cup butter
- 6 eggs
- 3 cups flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 2 3⁄4 cups sugar
- 1 1⁄2 teaspoons vanilla
- 1 cup sour cream
- Preheat oven to 350.
- Mix butter til light.
- Add sugar and beat til fluffy.
- Add eggs, beating after each addition.
- Add flavorings.
- Beat in dry ingredients and sour cream alternately.
- Grease and flour a tube pan, bundt pan or 2 loaf pans.
- Bake in tube pan about 1 1/2 hours and 2 loaves about 55 minutes.
- Check with a toothpick for doneness.
- Cool for 15 minutes, then remove from pan and cool completely.
- TIP: The trick to get the wonderful texture of a pound cake is to beat each addition thoroughly, let's say just about until you think your arm will fall off should do the trick!
This is how a pound cake should be, dense, heavy, yummy. I didn't change a thing, made the recipe exactly how Junebug put it down. I did take her tip and beat each addition thoroughly, although I didn't have to worry about my arm falling off since I used my wonderful Kenwood mixer. We went to visit cousins for the weekend and I took this pound cake as well as some chocolate mousse. Served the mousse on a slice of the cake, and the sound of happy people could be heard through the house!
Tasted even better the day after I made it. Topped it with sour cream glaze.
This was very good but my family didn't like it better than my regular pound cake recipe. It had a nice texture but my other recipe is very dense and more rich. I used my Pampered Chef bundt pan and it was a good size.