I know this will be the third Pound Cake I have cooked. there are so many recipes out there. The one I tried today came from Sweet Kat’s Kitchen The reason I was trying to do another one is not for the pound cake but for the fact I have a ton of sour cream since Mama moved in. She loves it but forgets we have so much in the house. Another reason is I wanted to use the last of my cake flour.
When making this keep in mind it is a process and it takes time and patience. I did it when I had some stuff to do in the kitchen (everyday) that kept me close. Hey if I leave the kitchen for so much as a second I’m toast or should I say burnt toast. Let me describe this batter. Soft, moist, sweet, delicious why I almost thought “Why not just eat this batter and not tell the family”
1 1/2 cups of all purpose flour
1 1/2 cups of cake flour
1/4 tsp of baking soda
1/4 tsp salt
2 sticks of butter (1 cup softened)
2 3/4 cups of granulated sugar
6 large room temperature eggs
1 cup of sour cream
1 tsp of vanilla extract
2 tsp of honey
Preheat your oven to 375 degrees. Grease and flour your bundt pan.
sift together the flour, salt and baking soda. Sift twice. Set it aside
Combine the sour cream,vanilla extract and honey in a small bowl and set aside.
Add the eggs one at a time. Beat it thoroughly between additions.
Reduce the speed and add the flour and the sour cream mixture slowly a third at a time. Mix just enough to blend the batter after each addition.
Spoon the batter into the pan and even it out.
Cool on a rack for 25 minutes then remove from pan and cool on the wire rack until completely cool.
You can dust with powder sugar right before serving we always have fresh whip cream on the side. Enjoy because this is so far the best Pound cake I have baked.