A sweet treat that takes me right back to when my biggest concern in life was if I got to lick the spatula after mixing.
One thing I know I can always guarantee in this life is the extent and depth of my mother’s love. Throughout my life, I have never once wondered just how much she may love me because I most certainly know I mean the world to her. From a tiny tot, to my thirties, my mother and I have been the best of friends. She has taught me so much and always loved and guided me throughout my life with the best intentions for me. I aspire to have her never ending patience, her always kind and generous spirit, and her endless “it’s going to be ok” attitude. Something that I love just as much as my sweet momma is her cooking. Hands down my momma’s cooking is the BEST! I know, I know…your momma’s cooking is the BEST too, I get it. Growing up one of the things I have always loved was her Sour Cream Pound Cake, so of course I had to ask if we could bake this together for the holidays and share it with you. You guessed it, with her being kind and generous she was more than excited to share her recipe with the world and spend the day baking with me. Enjoy baking this with your mother, husband, or best friend and enjoy the time together as much as we did.
Sour Cream Pound Cake
1 c. Unsalted Room Temperature Butter
3 c. Sugar
3 c. All Purpose Flour
1/4 tsp. Baking Soda
1/4 tsp. Salt
1 c. Sour Cream
2 tsp. Pure Vanilla Extract
Preheat oven to 325 degrees
Grease and flour tube or bundt pan
1. Cream butter and sugar thoroughly.
2. Add sour cream and mix well.
3. Sift flour, baking soda, and salt.
4. Alternately add dry mixture to the creamed mixture with the eggs one at a time, incorporating well after each addition.
5. Add Vanilla Extract.
6. Pour into pan and bake for 80 minutes (1 hour and 20 minutes).
7. Cool slightly before inverting on cake to plate.