My Daddy made the best Pound Cake ever!
No recipe written down on a vanilla stained card, not even a scroll through Google, just a few ingredients we kept in the kitchen and before long we were lined up at the screen door waiting for our slice of yum!
Daddy would tell us to go outside and play just in case we had a notion to open the oven door for a peek of what was rising inside. In my Daddy’s book, this is the fastest way to flatten a Pound Cake. I’ve had a love affair with Pound Cake all my life and it is still my most favorite cake to bake and share with my family and friends.
Pound Cake originated in Great Britain, imagine that! There are six basic ingredients to a Pound Cake, flour, sugar, eggs, salt, leavening and plenty of butter. These staples are often found in your pantry. I’ve been baking Pound Cakes for years so I’ve got the secret to the Perfect Pound Cake and if you follow these tips your cake will rise to a golden brown “Blue Ribbon” award winning treat.
Step #1 Set the butter and eggs out and allow them to become room temperature.
Step #2 Sift the flour.
Step #3 Beat butter and sugar for ten minutes allowing volume to increase.
Step #4 Add eggs, one at a time and beat one minute in between each egg.
Step #5 Do not!!! open the oven door until the cake has baked at least 1 hour. (A Pound Cakes average baking time is 1 hour 15 minutes)
Once the cake is done, remove from the oven and let the cake rest in the pan for 10 minutes (the cake is still baking) invert cake onto a cooling rack and allow cooling prior to cutting. These steps will yield the perfect Pound Cake every time. Here is my recipe for Sour Cream Pound Cake, just in time for your Easter Sunday dessert table!
Yields 12-14 servings
- 3 cups of sifted flour
- 2 3/4 cups of granulated sugar
- 6 large eggs
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1- 8 0z container of sour cream
- 3 sticks butter softened
- 1tsp. lemon extract
- 1/2tsp. each vanilla and orange.
- Make sure all ingredients are at room temperature. Pre-heat oven to 350 degrees. (I baked my cake at 330 degrees because I have a fast oven). Cream, butter and sugar until light and fluffy. Add eggs one at a time beating until well blended. Combine dry ingredients in a separate bowl. Add to mixture alternately with sour cream, beginning and ending with dry ingredients. Add extracts and stir until blended. Spoon batter into a well-greased and floured Bundt cake pan. Bake on middle rack for 1 hour and 20 minutes or until wooden toothpick comes out clean. Do not open the oven door the first hour of baking. Cool in pan for ten minutes then invert on a wire rack and allow the cake to completely cool before transferring it to a cake stand to cover. This cake freezes well.