As a kid, one of my favorite Christmas traditions (well, besides Santa & presents, and all that!) was that we could eat whatever we wanted to for breakfast Christmas morning. I would have a slice of my grandmother’s sour cream poundcake. It’s perfect just as is, and needs no icing or adornments. I haven’t made it myself this year, but here’s a photo (sorry, cameraphone!) from last year’s attempt… it was yummy!
Want to make this incredibly delish pound cake yourself?
Nanny’s Sour Cream Pound Cake
From Estelle Cotten (1992)
- 2 sticks butter, softened
- 3 cups sugar
- 6 eggs
- ½ tsp lemon extract (I was out of lemon, so i increased the vanilla and added a touch of almond extract)
- ½ tsp vanilla extract
- 3 cups cake flour, sifted
- ¼ tsp. soda (sift in with flour)
- 1 small carton sour cream (1 cup)
Line bottom of tube pan with parchment paper. Spray sides and tube with non-stick spray and flour lightly. Oven temperature 275 – 300.
(I used a bundt pan for this because it was all I could find, so I just greased and floured the whole thing)
Cream butter with sugar. Add eggs, one at a time.
Add flavorings. Add flour (with soda) alternately with sour cream (Flour first, then ½ the sour cream, flour, rest of the sour cream, flour) using low speed of mixer.
Pour batter into prepared tube pan. Bake at 275-300 about 1 ½ hours. (Use toothpick test–done when toothpick inserted in the center comes out clean)
Let cool, then remove from pan.