Because I’m our town’s postmaster, I can bake only in my spare time. When I do, I especially like this pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae!

  • Total Time
    Prep: 15 min. Bake: 1-1/4 hours + cooling
  • Makes

    20 servings

    Ingredients

    • 1 cup butter, softened
    • 3 cups sugar
    • 6 large eggs, room temperature
    • 3 cups all-purpose flour
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup sour cream
    • 2 teaspoons vanilla extract
    • Confectioners’ sugar, optional

      Directions

      • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.
      • Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners’ sugar if desired.
      Kitchen Tips 

    • Experiment with different fruit-and-nut flavor combinations to top the pound cake, such as peaches and pecans; apples and walnuts; cherries and almonds; or pineapple and macadamia nuts. In the summer, quickly grill the pound cake for a toasty flavor boost.
    • Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. If you don’t have a pastry blender, use two knives to cut in the cold butter.

      Nutrition Facts

      1 piece: 311 calories, 13g fat (7g saturated fat), 96mg cholesterol, 163mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.