Sour Cream Pound Cake
This recipe was originally provided by my son's great-grandmother on his father's side of the family. I have been baking this cake for over thirty years. It is always a favorite and turns out beautifully!
I make sure all the ingredients are room temperature before I begin mixing the cake. I now use a very heavy duty Bundt® pan, but a pound cake pan was originally used.
2 sticks unsalted butter (1/2 lb)
3 cups sugar
3 cups sifted plain flour
1 cup (8 ounces) sour cream
1/4 teaspoon baking soda (stirred into the sour cream)
1 teaspoon vanilla flavoring
1 teaspoon almond flavoring
Pre-heat oven to 325°
- Cream butter and sugar together.
- Add remaining ingredients in order given and mix into a smooth batter.
- Pour batter into a prepared Bundt® or pound cake pan. (Lightly buttered and floured.)
- Bake approximately 1 hour in a 325° pre-heated oven. It must bake longer if using a heavy duty Bundt® pan. Test for doneness.
- Cool for 10 minutes (use a timer) on a cooling rack, then invert cake onto the rack. It should slide out in one piece!
This optional glaze is my own creation that I like to use in the colder months. Fresh strawberries or blueberries with whipped cream or ice cream are perfect with this pound cake in the summer months.
Optional Amaretto Glaze:
1 1/4 cups sifted confectioner's sugar
2 tablespoons Amaretto liqueur
toasted slivered almonds
In a small bowl, mix the sugar and liqueur. If the glaze is too thick, you can thin with a bit of milk (or more liqueur). I like to drizzle the glaze over the cake while it is slightly warm and on the cooling rack. I put paper underneath the cooling rack to catch the glaze to make clean up easier.
Garnish the top of the cake with toasted, slivered almonds.
Photos and cake by Freda Cameron; Family recipe.