This simple pound cake comes from the First Baptist Huntsville Finest Recipes cookbook (circa 1995).
I’m going to call this the 1 Peter 3:3 pound cake. It is simple and not adorned with any extravagant ingredient inside the cake or outside.
It’s what you see is what you get, pure ole time goodness. It’s a great recipe to have in your collection.
I gave a friend at work a slice. She and her husband liked it so much, she had me make them a whole cake.
This cake has a good and ample taste, but it is not strong. For this reason, this cake can be served necked or glazed.
I think it’s the perfect cake for a glaze and, also, would be brilliant topped with berries, peaches ice cream, whipped cream or chocolate syrup.
It is moist and tender, but not as dense as some pound cakes.
This is a breeze to make with eight simple ingredients. Prep time is around 20 minutes and it makes enough to serve at least 16.
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- 3 c. cake flour
- 6 eggs
- 1/4 tsp. salt
- 2 sticks butter room temperature
- 3 c. sugar
- 1/4 tsp. baking soda
- 1 c. sour cream room temperature
- 1 tsp. vanilla
Preheat over to 325
Combine flour, salt and baking soda.
Cream butter and sugar.
Beat in eggs one at a time.
Add flour mixture and vanilla.
Add sour cream
Grease bundt or tube pan well and pour in batter. I use a Nordic Ware Platinum Collection Anniversary Bundt Pan. It makes a beautiful cake and does not stick.
Bake at 325 for 1 hour and 15 minutes.
Let the cake rest in the pan on a wire rack or trivet for 10 to 15 minutes.
Invert on a wire rack or serving plate and let it continue to cool for at least an hour.
Note: I recently purchased this Cooling Grid. It has made removing cakes from a bundt pan much easier.
Cooling a cake too long in a bundt pan will cause the cake to be damp and stick to the pan.