My Momma's Pound Cake Recipe

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.}

Comments

[Jen L.]

YUM! Also poundcake.net? May have just changed my life.

[sandra]

i like to use my home made rum glaze over it just FAB!!!!