SOUR CREAM POUND CAKE....SOUTHERN SIDEBOARD WORTHY

I Miss You Paula Deen!

 

 

It's an unwritten rule, you know, that you simply must have a beautiful pound cake to grace your holiday sideboard. The appearance should be one of decadence to entice your guests to take a slice and ask for second. What could be more perfect than a homemade pound cake, served with fresh berries and French vanilla cream?

 

 I believe I have every Paula Deen cookbook she has ever written and published. I loved her most when she first began on Food Network and she was sharing stories of her family and her life. Her recipes and her cooking style were most like what I grew up with and how my mother cooked. No wonder I was drawn to that, as so many thousands of others were. I was searching for a new recipe to make in honor of our upcoming 41st anniversary, and came across one of Paula's infamous recipes....Grandmother Paul's Sour Cream Pound Cake.

I had never made this before as I have other pound cake recipes that are my absolute favorites. So, I thought why not try a new one, and see if indeed, it passes the taste test and appearance of what a great southern pound cake should be! This cake would be excellent to use in a trifle with a bourbon or rum custard.

 

 

SOUR CREAM POUND CAKE

1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla

 Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan or bundt pan. Bake for 1 hour 20 minutes.