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