Gramma Mary’s Famous Sour Cream Poundcake

I recently got together with some family members to make my mother in law’s sweet tradition of her famous sour cream poundcake. Not only do we all have the memories of making this cake with her, we all remember just how absolutely delicious this poundcake is, so much so that a few of us have been dreaming of making it together, it’s been years!

I came across her hand written recipe that I had tucked away, and that got the ball rolling. We set a date, got all our ingredients together, dusted off our tube pans and was ready to go. We decided we were going to make three cakes, and over the years we adjusted her recipe from medium eggs to large eggs.

The batter will be pretty thick so if you have a heavy duty mixer like a Kitchen Aid, now is the  time to use it, although in the past I’ve used a hand mixer which works as well, but you’ll have a little bit of a workout.

The sour cream addition turns this poundcake into something magical, a dense crumb, which is buttery, tender and not dry at all.

The top gets a little crunchy and the texture of the two combined makes for a slice of heaven!

You will not be disappointed at all with this cake. It’s the perfect cake to have when you know friends or family will be stopping by for a little coffee, or for any special occasion, a dessert to showcase for any of the holidays or a beautiful gift to give someone.

It stands nice and tall with it’s characteristic crack on top, this legacy of love I promise, will become one of your favorites as well.

Gramma Mary's Famous Sour Cream Poundcake

 

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Hands down, this is the poundcake of your dreams!

Author: Marie

Ingredients

• 1 lb. unsalted, good quality butter, room temp
• 3 cups granulated sugar
• 6 large eggs
• 1 cup full fat sour cream
• 3 cups of all purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking soda,(yes just ¼ teaspoon!)
• 1 heaping teaspoon, vanilla
• powdered sugar for dusting the cake

Instructions

1. In a large mixing bowl. beat the butter with the sugar until nice and creamy.
2. Add the eggs one at a time, add vanilla and mix well to combine.
3. In a small bowl whisk flour, baking soda and salt.
4. Add the flour mixture alternately with the sour. cream into the big mixing bowl, beating on a very low speed.
5. Make sure you beat the flour mixture on low speed otherwise the cake will be light and not like a poundcake at all.
6. Batter will be quite thick, spoon it into large buttered tube pan.
7. Tap the pan so that the batter lays even in the pan and smooth the top out.
8. Bake at 350 for 1 hour - to an hour and 15 minutes, depending on your oven, so check after 1
9. hour.
10. Let it cool until you see the sides loosen then invert on a rack and continue to let it cool.
11. Sprinkle powdered sugar over the top, cake should be completely cooled before slicing and serving.

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