Classic Southern Desserts

Sour cream pound cake was a staple in our house. The great thing about pound cake is that you can change it up and have lots of different desserts. Top it with homemade chocolate sauce or lemon sauce. Serve it warm with ice cream. If you cook it too long and it’s a little dry, no problem. Just turn it into trifle or maybe bread pudding.

For some reason, my grandmother (on my mother’s side) said pound cake was a man’s favorite dessert. So when she made her Christmas cakes, she always included a pound cake because “men like it, you know.”

Here’s an easy and classic recipe for sour cream pound cake

Sour Cream Pound Cake

3 cups sugar

1 cup butter, at room temperature

6 eggs, at room temperature

1/2 tsp. salt

3 cups all-purpose flour

1 cup sour cream

1/4 tsp. baking soda

1 tsp. vanilla

Cream the sugar and butter together. Add eggs, one at a time, creaming after each other until you no longer see any yellow. Add salt to flour. Mix soda and sour cream in another bowl. Now, add flour and sour cream alternately to butter-egg mixutre, beating well. Add vanilla. Pour into a greased and floured bundt pan. Bake at 350 degrees for about 1 hr. 15 minutes to 1 hr. 30 min. Check with toothpick. Be careful not to overbake.

Every recipe you will ever read for pound cake says to add the eggs one at a time, but I don’t know why. I guess you don’t mess with what works, so don’t try to cheat and add them all together.

And if you’re looking for love, remember “men like it, you know.”

Trackback URI | Comments RSS