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!
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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
- 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.