My mom used to make this cake and I would eagerly await it cooling off enough to have a huge slice. The whole house would smell delicious for hours after it went in the oven. The crusty top (which becomes the bottom when inverted) is the BEST thing ever! The maddest I have ever been at my grandfather was when he came over while I was waiting for the pound cake to cool and ate all of the crusty underside before anyone had a piece. THAT is cheating! Make this and invite friends over. They will be uber impressed and you will be relieved that you did not eat it all yourself! It is not called Pound Cake for nothing! But Boy! It is worth every single, delicious calorie!!!
Ingredients
- 3 cups all purpose flour
- 3 cups sugar
- 2 sticks butter, softened
- 6 large eggs
- 1 cup sour cream
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
Preheat oven to 325 degree. Grease thoroughly and flour a bundt pan. Cream sugar and butter, then add eggs one at a time. Mix baking soda into the sour cream, stir well. Alternate folding in sour cream mixture and flour. Add vanilla and mix slightly. Pour into greased pan. Bake for 90 minutes. Cool in bundt pan for 10 minutes before removing onto a cooling rack. Allow to cool fully before serving. Store in an airtight container,
Hi Robin! Congrats on your new endeavor. Right up my alley. I love trying new recipes, especially pound cakes! I made this tonight and it is a winner! The crunchy crust and just-right moist inside make it perfect. It’s just the right amount of sweet. Thanks for sharing it!