I love a good pound cake. I actually established myself as a good baker by successfully making a pound cake, from scratch, on my first try. That pound cake was an early edition of this one, but made in a loaf pan. I prefer pound cakes made in tube or bundt pans, mostly because you get more! I also like the way it looks cooling on the counter. The last time I made a pound cake, it was this one. Which was delicious, although a little dry, which is a problem with chocolate pound cakes.
The trick to a good pound cake is not to over beat it when you start adding in the flour. You want to do it small additions and beat only until combined. Pound cakes are easiest when made in the stand mixer, but can also be made using a hand held mixer and some patience. I like this particular cake served slightly warm with strawberries and cool whip, or with a big scoop of ice cream.
Sour Cream Pound Cake – Adapted from Paula Deen
2 sticks of butter, softened
3 cups of granulated sugar
1 cup sour cream
3 cups flour
1/2 teaspoon baking soda
6 large eggs
1 teaspoon of your favorite flavoring (I like vanilla or almond here)
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. This is an important step; don’t skip it!
Cream butter and sugar together until light colored and fluffy, about 3-5 minutes. Add in the sour cream and mix to combine. Sift the flour and baking soda together. Add 1/3 of the flour mixture, mix to combine. Add 2 eggs, stir until the yolks just disappear. Repeat twice more, alternating the flour and eggs, and mixing just to combine. Stir in vanilla. Pour into prepared pan.
Bake 1 hour and 20 minutes or until a tester comes out clean. Cool on a wire rack, in the pan, for 15 minutes before removing from pan. Allow cake to cool completely before storing.