Pound cake has been a staple for bakers for ages. It got it’s name because recipes called for a pound of butter, flour, sugar and eggs. This makes for a rich, velvety, fine crumb cake. Over the years pound cake has been modified slightly from it’s original “pound” of ingredients.
This is my favorite recipe for Classic Pound Cake. It calls for a little more flour and sugar than the traditional pound. However the butter is less and you add in sour cream for moistness. I really dislike cakes with even a hint of dryness which is why I love adding sour cream. It doesn’t alter the flavor of the cake yet makes it perfectly moist.
Since Pound Cake is one of the most versatile cakes around. Let the cake shine on it’s own with just a dusting of powdered sugar. You can serve with a blueberry compote like I did. Or just simple berries and cream. I also love to use pound cake as a base for trifles and parfaits since it’s a little more dense than angel food cake. Another favorite is to toast it. Then top the crispy slices with a scoop of ice cream and a drizzle of Dulce de Leche. Simply divine!
- 1 ½ cups Sugar
- ½ cup Butter, softened
- ½ cup Sour Cream
- 3 Eggs
- 1 ½ cups All Purpose Flour
- ¼ teaspoon Baking Soda
- In a large bowl, cream together the sugar, butter, and sour cream. Add in the eggs and sour cream and beat until fluffy.
- Add in the flour and baking soda last. Mix until all ingredients are incorporated well.
- Pour the batter into a greased loaf pan. Bake at 375 degrees for 55 minutes to an hour or until a toothpick inserted into the center comes out clean.
- Top with whipped cream, berries, powdered sugar, a powdered sugar and milk glaze, or ice cream with your favorite sauce.