Pound Cake
Fri, May 21, 2010
Around the World, Cakes, Cupcakes & Brownies, Desserts, DessertStalking, Foodgawker, Itsy Bitsy Foodies Sightings, North America, Photograzing, Search by Course, TasteSpotting, United States
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Pound cake was traditionally made with a pound of each of the following ingredients: butter, flour, eggs and sugar. Now there are many variations of pound cake around the world, including this recipe which has sour cream and is a popular style of cake in the United States.
This pound cake is moist and has a rich vanilla flavor. Serve it plain or topped with a powdered sugar glaze. It is also excellent with chocolate fondue or strawberry shortcake!
Pound Cake
Recipe Type: Cake
Author:
Prep time:
Cook time:
Total time:
Serves: 16+
Ingredients
- 2 ¼ cups flour
- 2 cups sugar
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp vanilla
- 1 cup shortening or softened butter
- 1 cup sour cream
- 3 eggs
Instructions
- Cream the sugar and the shortening/butter.
- Add the sour cream, eggs, vanilla and dry ingredients.
- Pour the smooth batter into a greased and floured bundt pan or a tube pan. (I usually use a tube pan because it has straight edges and a removable bottom so the cake slides out of the pan easily.)
- Bake the cake for 60 minutes at 325 degrees or until a toothpick comes out clean.
- Let it cool in the pan for fifteen minutes prior to removing it.
- To remove the cake, gently slide a sharp knife around all of the edges to loosen it from the pan.
- Then place a plate over the top of the pan and flip it over to allow the cake to slide out of the pan.
- Let it cool completely.
- If desired, ice with a powdered sugar glaze.
Tags: cake, pound cake, poundcake, sour cream, vanilla
Hi, The cake looks so moist. Have you tried making it with butter vs. shortening?
Mai, I haven’t tried that yet but it is on my to-do list. I would like to move away from using shortening when possible. I will let you know how it turns out!
What a lovely, lovely cake.
Thanks, Memoria. It’s one of those tried and true recipes that I grew up with and that has never let me down!
This looks absolutely divine.
I just made this to go with fresh strawberries from the farmer’s market today. SO YUMMY!! Didn’t have sour cream, subbed with Greek yogurt… very moist and delish! Thank you for the recipe!
I’m glad you liked it!
Mai, I wanted to let you know that I made the pound cake with butter instead of shortening and it turned out great! It was rich, moist and had a buttery vanilla flavor!