Shuga’ Mommas: Sour Cream Pound Cake

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When I was living in Atlanta, I had a very dear elderly southern woman give me her recipe for Sour Cream Pound Cake. I was so excited to try to emulate her amazing recipe, and felt honored that she would pass it on to me, so I could enjoy it wherever this graduate wife journey took me.

Ahem.

After dozens of failed attempts at baking my friend’s lush Sour Cream Pound Cake, I concluded that she had left out several ingredients and given incorrect measurements. Part of me wanted to believe that her memory just simply left certain things off the recipe; the other part of me believed that she may have done it on purpose, holding on to the fact that sometimes recipes this good should go to the grave. Tragedy for those of us left behind!

Anyway, after my dozens of failed baking attempts, I finally tweaked the recipe to what I considered fit for consumption. Actually, it’s better than that, and I almost didn’t want to share it…..but, alas, I should not be like my friend.  It’s quickly become one of my favorite cakes, even though I’m pretty sure my arteries clog every time I bake it. I’ve limited myself to baking it a few times a year, and it’s a total treat!;

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SOUR CREAM POUND CAKE

*1 Cup of Butter (note: REAL BUTTER. Not margarine, not low-fat. This will alter the taste).

*3 Cups of Sugar

*6 Large Eggs

*3 Cups of Flour

*1 Cup of Sour Cream (note: FULL FAT SOUR CREAM).

*1 1/2 Tsp of Almond Extract

*1 Tsp of Vanilla Extract

*1 Tsp of Baking Soda

Pre-heat oven to 325 F.

Allow butter to soften to room temperature. Cream butter and sugar with electric mixer (hand-held or stand alone) until blended. Add eggs one at a time, beating after each addition.

In a separate bowl mix flour and baking soda together.

Add the sour cream to the butter, eggs and sugar mixture. Once blended, add the flour mixture. Blend until batter is smooth. Now add the vanilla and almond extract.

This batter will make 2 loafs, if you choose to bake them in a bread pan; or if you wish it to be round, then will make 4 cakes. It does freeze well. Be sure and only fill half the pan with the batter. If not, you’ll have a massive overflow in your oven.

Bake for 1 hour, or until brown on top.

This cake is best served with fresh berries, whipped or clotted cream, and a cocktail cup of coffee/tea.

-Mandy

PS – This may be delicious, but it is not healthy. Eat at your own risk.