Perfect Pound Cake

Pound cake is one of those desserts that is great by itself or all dressed up. I like it toasted and buttered for breakfast, buried in fruit and whipped cream for dessert, and in slivers and crumbs for midnight snacks. This basic recipe from Paula Deen is easy and tasty, and nothing beats that crunchy crust.


Grandmother Paul's Sour Cream Pound Cake
Recipe courtesy of Paula Deen

1/2 lb (2 sticks) butter
3 cup sugar
1 cup sour cream
3 cups flour
1/2 teaspoon baking soda
6 large eggs
1 teaspoon vanilla

Preheat oven to 325 degrees F. In a large mixing bowl, combine and cream the butter, sugar, and add the sour cream. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating each egg one at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes. (I opted for two loaf pans, which brought the cooking time down to an hour.)