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!

We love old cake recipes here on Foodwhirl- Here’s Rawls’ grandmother’s Chocolate Bar Cake, and Niki’s family recipe for Caramel frosting!

Want to make this incredibly delish pound cake yourself?

Here’s how:

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)

Instructions:

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.