Monday, February 05, 2018

My Southern Sour Cream Poundcake...

There are a few recipes that seem to be just so Southern and pound cake is one of them. I've been holding back on sharing this recipe for a long while.  It is my FAVORITE pound cake recipe in the universe!!  Why have I been holding back?  Well, selfishness, I suppose.  It's just SO SO SO good.  Mr. U says he likes it best with a glass of sweet tea.  Me?  I just like it period!! 

See how the individual slice looks?  Look at the crust toward the bottom of the photo- now THAT is good crust!!!  Kind of doughy looking, but not doughy at all- just dense and full of flavor!!!

Here's what you need for this recipe.  Not a lot of ingredients and there's a really good chance you've already got all you need waiting for you in your kitchen.

Let's get baking!!!!

Sour Cream Pound Cake

2 sticks unsalted butter
3 cups sugar
6 eggs, separated
3 cups all purpose flour
8 ounces sour cream (NOT fat free)
1/2 tsp salt
1/4 tsp baking soda
1 T vanilla

Heat oven to 315 degrees.  

Prepare a bundt pan by wiping it throughly all inside with butter or shortening and then dusting with flour and pour out any extra flour remaining in pan.  (You can use Pam and spray the pan, too, if you'd rather).  

In one bowl, sift flour and baking soda together and set aside.  In another bowl, cream butter and sugar well; add vanilla and then eggs- one yolk at a time.  Add 1/3 of the flour/baking soda mixture and mix well.  Then add 1/2 the sour cream and mix well.  Then add another 1/3 of the flour/baking soda mixture and mix well.  Then add the rest of the sour cream and mix well.  Finally add the rest of the flour/baking soda mixture and mix well.  In a third bowl, add salt to the egg whites and beat with mixer until fluffy.  Then gently fold egg whites into the batter.  Carefully pour into your prepared bundt pan and bake 1 hour and 15 minutes until done.  There should be no jiggle left and a toothpick inserted will come out clean.  Cool 5 minutes in pan and then turn onto a plate to cool completely.  

(Note about photo below: see this crust on top?  It's going to be on the bottom as soon as you turn this out onto a plate or platter.  At least that's the way my mom has always done and I'll do it the same way until the day I die.  Why?  Because if my mom does it that way, then it's the right way.  <smile>)

This is how pretty it looks after being turned out of the bundt pan. See how sweetly they are already kind of sectioned off?  Like it's just asking to be cut into smaller and larger pieces?  Yes, I prefer the larger pieces, but I bet you already knew that. :)


Donna Reidland said...

This looks delicious! I love anything with sourcream. It always seems to make it so moist.

Anonymous said...

That looks amazing! One of my weaknesses is pound cake! ;-D

thisiswhereitisat said...

Oooooo this looks so good. Nothing beats the taste of fresh bread X #twinklyTuesday

juliepollitt said...

I prefer the larger pieces, too! Looks delicious!

Cindy D. said...

I don't think that I have ever had sour cream pound cake before. It looks delicious! Thanks for sharing!

- Natalie A

Unknown said...

Mmmm...looks yummy!

Mrs. U said...

Hi Debi! Yes 315 degrees. Seems so random, doesn’t it? But totally works. I’ve made this in three different ovens over the years and it’s always perfect. My guess is any higher would dry it out.

Happy baking, friend!! ❤️

Mrs. U

Mrs. U said...

Yay! Sounds like you’ll have a tasty Valentine’s Day! Love all your “dressed up” ideas!!!!

Now I’m hungry. And it’s after 11:00 pm! 😬

Miz Helen said...

I love a great pound cake and this recipe looks delicious. Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
Come Back Soon
Miz Helen

Ashely said...

This looks delicious! Thank you for linking up with our Friday Friends Parade!

Kerryanne @ Shabby Art Boutique said...

I love a good pound cake recipe. Thank you for sharing at Create, Bake, Grow & Gather this week.


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