Prep 15 mins
Cook 1 hr
This is the recipe my mother passed down to me many years ago. She lost all her recipes in Katrina, so for her, I will be posting all her recipes.
- Cream butter and sugar til light and fluffy.
- Add 1 egg at a time, mix well.
- Mix flour,soda, and salt.
- Add dry mix to egg mixture a little at a time until blended, don't over beat.
- Next add sour cream and vanilla, mix well.
- Pour mixture into a oiled/floured bundt pan.
- Place pan in a cold oven and heat to 325 degrees.
- Bake approximately 1 hour and 45 min., be careful to not over-bake.
This is the same recipe that my grandma handed down to me and is THE best recipe for pound cake. She was famous for her moist, delicious pound cakes! Her recipe does not call for salt, and we use 2 tsp of vanilla (or 1 tsp vanilla and 1 tsp almond). Instead of a bundt pan, you can use 2 large (9x5) loaf pans and bake in preheated 325 degree oven for 1.5 hours. Or, use 3 medium loaf pans (8x4) and bake for 70-75 min. I always use the 3 medium disposable foil pans and they are easy to hand out as gifts. (Family and friends eagerly await them for Christmas and birthdays!) My grandma always kept loaves on hand in her freezer to give to someone as a thank you when they did her a favor. I cannot do this because I keep defrosting them and eating them myself! But they do freeze well for future use. Personally, after baking, I cool cakes for 30 min. then cover with foil and freeze which really locks in all the moisture!
My search for the perfect pound cake is over. This one has surpassed all my expectations of what an amazing pound cake should be! The flavor is to die for and the texture is moist and light but kinda dense at the same time with a perfect crumb. If you squash your fork on it like in the TV commercials, it will squash and stick just like the cakes do on the Pillsbury commercials. It just melts it your mouth. Pound cake lovers you simply must try this one! It's fabulous! The only change I made was to up the vanilla to 1 tablespoon because I think you can never have enough vanilla, right? I creamed my sugar & butter for 10 minutes and in step 4 where it says don't over beat, I beat it for just 1 minute. I used a kitchenaid stand mixer. PUT A PAN UNDER THIS ONE! I used what I think is a 12 cup bundt pan and it overflowed bad but I caught it quick and stuck a pan under it and we got to eat the little clump of cake from under there yesterday, YAY! I also used a delicious caramel glaze on it from KITTENCAL's Apple Bundt Cake With Caramel Glaze although it would have been just fine alone. I am so happy I chose this recipe of Beth's to make for Pick a Chef Spring 2009! I will never make any other one and thank God this recipe wasn't lost forever in hurricane Katrina!
This cake is a beauty! I followed everything to the letter, (and used Realtor's suggestion for a bit more vanilla!) and, WOW! Totally loved it! It makes a terrific crust on the outer edge, but is moist and luscious on the inside. I'm gonna share this recipe with my mom, as she is a pound cake lover! I used a 12 cup Bundt pan (I'm sure :) ) and put a pan under the cake, but it wasn't needed. Served with a bit of caramel sauce the first time, it has been enjoyed in it's pristine form since then...I shared some with a friend, but I'm keeping the rest for myself! Thanks for sharing, Beth! Great recipe!