Best of the Archives: My Momma's Pound Cake Recipe

Originally posted May 2011

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By Dani

Last week I told you all about the Bundt Pan That Changed My Life, and now I'm going to tell you about the best possible pound cake to make in said pan. Seriously. This cake is awesome in the summer with some fresh strawberries and whipped cream, or equally wonderful in the winter with a hot mug of coffee and a drizzle of chocolate sauce.

My mom makes it. 'Nuff said.

Start with:

• 1 cup butter, softened.
• 3 cups sugar
• 6 eggs

Cream together.

Then add:

• 3 cups flour
• 1 cup sour cream (go for the full-fat stuff ... you're making POUND cake, for crying out loud)
• 1 tsp. vanilla extract
• 1 tsp. almond extract

Combine until well-mixed.

Pour into a bundt pan and bake at 325 degrees for 1 hour and 20 minutes or so. (I usually leave it in a couple extra minutes, just in case. This is thick batter.)

Eat it. Eat it all. You will love it.

Also, tell me what other creative toppings you have! Any spectacular ideas from your neck of the woods?

{Photo credit: Poundcake.net. I kid you not.}

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While Food Lush is taking a well-deserved break, you can check out the rest of Dani's awesome posts. She's got some good taste!

Comments

[Lisa]

I made a Lamb pound cake using your recipe this Easter and it was delicious! The recipe is a keeper. Thanks for sharing!

[Kevel88]

I have been making this for years!! Everyone loves it. However, I just make one small adjustment. . . Add 3/4 cup Amaretto.

I am making it right now for my neighbor. She savors it. . . slices and toasts it and then butters it!! I hope she doesn't blame me for her heart attack!?!

No matter how you slice and eat this,plain or with berries, it is just one delicious cake. Thank you for passing this out to others!! It is an heirloom!!

Kevel