Recently, I found Mamaw’s recipe for Sour Cream Pound Cake. I had to give it a try. This is a traditional pound cake. While dense like a pound cake should be it has a delicate flavor.
It is great on its own or topped with strawberries and whipped cream. Mamaw used to place slices in the toaster oven and toast them slightly for a breakfast treat.
Sour Cream Pound Cake
6 eggs
3 cups + 1 teaspoon all-purpose flour
2 sticks (1 cup) unsalted butter
3 cups sugar
1 – 8 oz. carton sour cream
1 teaspoon vanilla
Cream butter and sugar. Add eggs one at a time. Whip until fluffy. Fold in flour. Add sour cream and mix well. Add vanilla and mix.
Pour into a greased and floured bundt pan and bake at 300 for 1 hour and 20 minutes. Toothpick inserted into the center will come out clean.
