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Thursday, March 3, 2011

Grandmommie's Sour Cream Pound Cake


I have a little calendar that keeps track of national food holidays and according to them, March 4th is National Pound Cake Day.  I have no idea if that is the case or not, but there is nothing I love more than a good pound cake so I'm going with it! As you know, we are fierce in our devotion to pound cakes in the South.  Recipes are lovingly passed down from generation to generation.  I have many beloved and dog-eared southern church cookbooks and the defining feature of all of them is that they have a huge pound cake section with as many variations as you can imagine.  If you are sick or have had a baby recently people will bring you a pound cake because they care. My Mother's side of the family is from Georgia and we wholeheartedly embrace the pound cake. There are many recipes among my relatives but this is my Grandmother's recipe that she got from my Great-Grandmother.  This sour cream pound cake is lovely and I have been requesting this for my birthday cake since I was a child.  My Grandmother used to make it for me with a vanilla frosting because that was my preference but she also made this and served it with fresh Georgia peaches, and also with a delicious chocolate frosting.  Its a very versatile cake that can be changed according to your preference by adding different extracts, nuts, flavorings, or zest.  The sky's the limit!

So here's the recipe for Grandmommie's Sour Cream Pound Cake.  Why don't you make one and celebrate National Pound Cake Day!

Sour Cream Pound Cake

Ingredients:
2 sticks unsalted butter, softened
2 3/4 cups sugar
6 eggs
3 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
2 tsp. vanilla

Instructions:
Preheat oven to 325 degrees F.  Grease and flour a 12 cup bundt pan or spray with Baker's Joy.

Cream butter and sugar until light and fluffy (about 3 minutes).  Add eggs, two at a time, beating after each addition.

In a separate bowl, sift cake flour, baking soda, and salt.  Add this mixture to wet ingredients, alternating with the sour cream.  Add vanilla and beat for 2 minutes or until ingredients are mixed well.

Bake at 325 degrees until cake leaves the sides of the pan about 45 mins- 1 hour.  Allow cake to cool in pan before removing.


8 comments:

  1. Your rendering of her cake is really wonderful. It looks delicious. I've bookmarked this to try later. Have a great day. Blessings...Mary

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  2. Things have been so crazy that i couldn't reply sooner but thank you so much for the award...greatly appreciated :)

    And your pound cake looks perfect.... so firm yet moist. I am saving this recipe to try this weekend when i get sour cream. So excited :D
    Btw, your picture looks gorgeous. I love how you set everything up!

    -abeer@www.cakewhiz.com

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  3. I always miss these holidays. ;) I love an excuse to bake..ehehehe. This looks so wonderful. I love the way you can tinker with this cake to make it unique each time you bake it up.

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  4. How amazing and delicious do both of your photos look! I'm hungry and jealous! Great post!

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  5. I had no idea there were so many celebration days!! How on earth does anyone keep track? But good for you for celebrating national pound cake day in style! Looks delicious!

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  6. Family recipes are the best:) Your pound cake is the picture of perfection!

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  7. The sour cream is what actually makes it unique. I should definitely try that recipe sometime. Thanks for sharing.

    italian ingredients

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  8. I tried out this recipe last night and it was amazing. Thanks.
    catering nyc

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