Baking with Paula Deen
Yes, there is a lot of butter involved.
Usually I find pound cake to be too dry, too crumbly. I’m embarrassed to admit that besides baking the occasional pound cake, Sara Lee was the only way I consumed the baked good. Finally, one day I decided to try a Paula Deen recipe for Sour Cream Pound Cake. Surely Miss Paula wouldn’t lead me wrong?
She didn’t. I found this pound cake to be more and more delicious by each passing day. On the third or fourth day it was absolutely scrumptious served with a bowl of fresh strawberries and whipped cream. If you can manage to have a bit of patience, let it sit for a day or two, at least after initially trying a slice. It just gets better and better.
Grandmother Paul’s Sour Cream Pound Cake
Makes one pound cake - Recipe from Paula Deen
- 1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
1. Preheat oven to 325 degrees F.
2. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture, alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.
