I have had a love for pound cakes since I was a kid. Pound cakes are a traditional southern dessert, and they were a staple at Mawmaw's (my late great-grandmother) house on Sunday afternoons for lunch after church. I don't know if my pound cake can compare to her's, but Adam seems to think it's great.
I prefer a sour cream pound cake, because I think it turns out more moist. Of course by now, you know who's recipe I followed: Paula Deen's! (I really do have other recipes that aren't Paula Deen's.....) Here is the recipe. It's not a hard recipe at all, but there are some things to remember when baking one:
- Always use real butter or the pound cake will not form a nice buttery crust
- Mix in 1 egg at a time alternating with the flour
- Always start with flour and end with flour (i.e. flour, mix, egg, mix, flour, mix, egg, mix, flour, mix....you get the idea)
(My recipe book being put to good use.)Make one tonight, and serve it with a scoop of vanilla ice cream or a glass of ice cold milk. It's fabulous!