Description
This is my go-to poundcake recipe. My dear Aunt Mia was a wonderful cook, and an amazing baker, among just being an amazing mother, aunt, and woman. I love this recipe because it includes sour cream, which adds moisture and a bit of tang, and makes for a creamier texture than most other pound cakes out there.
Ingredients
Scale
- 1 cup butter, softened
- 2 3/4 cups sugar
- 6 eggs
- 3 cups flour, sifted
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions
Cream butter and sugar until light, add eggs one at a time, beating thoroughly after each one. Sift dry ingredients 3 times and add alternately with sour cream to the first mixture, beating until smooth. Add vanilla. Pour into 9″ tube pan (greased and floured). Bake at 350° for one hour and 20 minutes, or until done. Let stand in pan 5 minutes before unmolding.
- Prep Time: 10
- Cook Time: 1:20