While I bet Paula Deen, Martha Stewart and even The Pioneer Woman have delicious recipes for pound cake, I’d wager not one of them is even a tinch better than my mother-in-law’s scrumptious recipe. It’s almost foolproof and after a single slice, men fall in love with me, women bribe me for the recipe and children behave as if Santa is actually watching.
Well, not really, but my husband’s golfing buddy does beg me to send one every year for their annual golf retreat; far be it for me to deprive him of the pleasure.
To me pound cakes are one of the easiest cakes to bake; if you properly grease and flour the pan, they’ll slip out with barely a crumb left behind.
With only seven ingredients, it’s practically impossible to mess it up! Once you bake it yourself, come back and tell me whatcha think!
{Someone might’ve forgotten to take a picture before it was almost all gone…!}
Sarah’s Sour Cream Pound Cake
Ingredients:
- 2 sticks butter, softened (not melted!)
- 6 eggs, better if at room temperature
- 1 8-ounce carton sour cream
- 3 cups sugar
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 tablespoon vanilla extract
Pre-heat oven to 325º. Generously grease and flour pan.
Cream together butter and sour cream. Slowly add sugar and beat until light and fluffy.
Sift together flour and soda.
Alternate about a 1/2 cup of flour mixture then an egg as you continue beating; do so until eggs are gone. Make sure to START with flour and END with flour.
Why? I have no idea! But my MIL told me to do it this way, and the cake turns out perfect every time, and I have absolutely ZERO interest in wasting the time and ingredients for it not to turn out just because I’m a culinary rebel. N’est pas?
Continue beating as you add vanilla.
Pour batter evenly in bundt or tube pan. Lick the beaters, spatula and mixing bowl if you aren’t afraid of salmonella; it’s up to you whether or not you share with the rest of your family. Depending on your oven’s temperature, cake will be done in 1-1 1/4 hours. I always do a toothpick check at 1 hour but it usually takes about 10 minutes longer.
Take out of oven when toothpick comes out dry; let cool on a wire rack 10-20 minutes. Then and only then is it safe to remove the cake. Dust with powered sugar and serve warm with strawberries and whipped cream or ice cream or coffee…or naked as the day you were born. The cake, not the eater.
Linked to A Southern Fairytale’s Mouthwatering Mondays, where you’ll find plenty of reasons to start a full out exercise program….
Sounds delish! Can’t wait to try it!!
that sounds fabulous, robin! and i’m not talking about the taste of the cake. i’m referring to the “men fall in love with me” part! i am going to send all of my single girlfriends the link to your blog so that they, too, can have men fall in love with them through this magical pound cake!
my sister had a cookbook made a few years ago, containing all of our favorite family recipes that have been handed down through the years, to give as Christmas gifts to her daughter and nieces.
thankfully, she decided to have extra copies made so that everyone from our great-grandmother down to the youngest grandchild could have a copy. a treasure trove of delicious, mouth watering delights! and by the way, your baked macaroni and cheese recipe has been penned into several of these wonderful, valued cookbooks, and i have a feeling this pound cake recipe may soon be added as well! thank you for sharing!!
With 3 c sugar it’s gotta be like cake crack! might make it for our big farm party this weekend!
Blessings!
My granny made the best pound cake, although I’m sure this one is great, too. 🙂 I’m just teasing, of course – it might be the same recipe!
Seriously drooling right now.
There is not much more that I love more than a good pound cake. I’ll definitely be trying this one soon. Thanks!
Mmmm … I will try it! I love pound cake … I’m thinking grilled pound cake with grilled end-of-summer peaches? YUM.
Oh my gosh I absolutely must make this. I’ve been looking for a pound cake recipe forever and have never found one which spoke to me – but this one does! I’m pinning this for later! 🙂
Hi, Robin. I have been baking this cake for years–however, recently EVERY time I bake it, it falls–PLEASE, PLEASE tell me what I am doing wrong. Your cake looks great–like mine used to!!
Don’t look at my recipe and share YOURS with me…maybe we can see a difference? So odd that it would begin failing now. New oven? Someone’s slamming doors? You’re making it on rainy days? I make mine exactly as I’ve shared here and it’s consistently perfect. Really, truly, hardly any effort at all :).
Thanks for your reply–my recipe is 1 cup butter, 6 eggs, 8 oz sour cream, 3 cups sugar, 1 t vanilla, 1/8 t salt, 1/4 t baking soda, 3 cups all purpose flour. Cream butter and sugar until sugar is no longer gritty, add vanilla and sour cream, beat until combined, add eggs, 1 at a time, beating 1 min after each egg, add dry ingredients, bake in 350 degree oven for 1 1/2 hour. Cool for 10-15 mins. Serve–I read that you should not use store brand sugar–which I did–will get Domino next time. Thanks
I don’t bake so I need recipe for dummies… what do you mean start with floyr , end with flour. I want to bake this for a friend for valentines and I need it to do right. Help.
Hi Terry Ann,
SO sorry for my delayed reply!! I missed this earlier. You don’t add the flour all at one time; you spoon it gradually into the mixture. I add some flour, crack an egg and add it; and repeat that process being sure to start with flour, and end with flour. I honestly don’t know how much difference it makes, but when my MIL shared the recipe, she stressed that point, and who am I to argue? 🙂 It’s always delicious, so I stick with it. Does this make sense?