My brother's wife comes from a family of amazing cooks. And they really know how to cook for entertaining. They have a wealth of recipes fit for a crowd and I am sure they are constantly asked to share them. Fortunately they've shared a few with me.
I was fortunate to eat with them recently and enjoy this amazing pound cake. It's such a classic. And they had the recipe memorized so I could go home with it. I baked it about a week later!
This cake has the density you would expect of a pound cake, a hint of lemon, and really yummy crust on the outside. It's pretty amazing to eat plain, but I love it with whipped cream and berries. I'm fantasizing about topping it with sweetened ricotta and grilled peaches. And my sister-in-law toasted it and topped it with ice cream. Even better, it travels well on a picnic and keeps for over a week in the refrigerator. It's the perfect summer cake! I understand why my father-in-law was such a fan of pound cake. I wish I'd had this recipe to make it for him.
Click through to get this classic recipe.
- 2 "sticks" butter (1 cup)
- 1 cup sour cream
- 3 cups sugar
- 1/4 teaspoon baking soada
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 3 cups all-purpose flour
- 6 large eggs
Preheat the oven to 325 degrees.
Mix the first 3 ingredients on medium high for five minutes.
While butter, sour cream and sugar are mixing, butter and flour a large bundt pan. (Butter generously as it will contribute to the sweet crust on the cake.)
Add the baking soda and flavorings to the mixture on low.
On low speed, add the flour and the eggs by alternating: add 1 cup flour and mix in, then add 2 eggs and mix thoroughly.
When the batter is well mixed spread it in the pan.
Bake for one and a half hours (The cake should pull away from the sides of the pan and be a golden brown.)
Cook the cake in the pan for 15 minutes, then turn it out on a cooling rack to cool completely.
Serve with berries and whipped cream, or plain, or toast slices to eat with jam or ice cream. Yum!