This post, we’re raising a glass to that consummate of Southern cakes – the pound cake. It’s a great time to stash away a good recipe, because a solid pound cake can take you through a spectrum of fall functions, from tailgate parties to holiday events. Pound cake, God love it, works well as an elegant dessert, an everyday snack and a well-deserved breakfast treat, especially when broiled with a little butter on top. OK, who else has done that??? And its mild flavor makes it a great match for toppings like whipped cream, ice cream, nuts, chocolate shavings and fresh fruit. I love it for its simplicity and homey-ness. And the fact that my mom always brings us one when she comes to visit from Georgia.
The trick to pound cake is making sure it remains moist, which is why I gravitate to recipes that incorporate sour cream. This one, modified from Southern Living, is one of my favorites for its ease and reliability.
I learned this from a foodie friend from years back: When slicing a pound cake, use a serrated bread knife and deploy a sawing motion, rather than slicing downward as you would with other types of cakes.
Enjoy!
Sour Cream Pound Cake
Serves 16
1 cup (2 sticks) butter, softened
3 cups sugar
6 large eggs, at room temperature
3 cups all-purpose flour
¼ teaspoon baking soda
1 8-ounce container sour cream, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
Heat oven to 325 degrees.
Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine flour and baking soda. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in extracts.
Spoon batter into a 10-inch tube pan greased and floured, or prepared with cooking spray. Bake for 1 hour and 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.
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