This is TRULY the most DELICIOUS, delectable, MOIST pound cake I've ever tasted... and it just so happens to be my grandmother's recipe.
(could she BE any more legendary?!)
James asked me to make this again, as it's been almost one full year since I had... my James isn't really a dessert person but by the third time he mentioned it, I knew he meant business. I don't know your experience with pound cake, but generally speaking, it's either dry, too spongy or the perfect consistency with no flavor AND not fun to make... well this one is perfect in every way AND it's so so so so SO easy to whip together quickly. SO, preheat your oven to 325, get out your bundt pan and let's get started!
here's what you'll need:
- 3 cups Swans Down cake flour
- 3 cups sugar
- 2 sticks butter, softened
- 1 cup sour cream
- 6 eggs, separated
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
First, combine your softened butter, sugar and baking soda and mix well. Next add in your egg yolks and blend until smooth.
Then beat in your sour cream.
Now add in the cake flour and blend.
Happy Baking and enjoy my Tata's handiwork! (and yours, too) ;)
P.S. - life's too short to not eat cake, amen?!