The Classic Pound Cake is the Little Black Dress of Dessert
Apart from my sister Candace who can’t bake, a plain pound cake is the quintessential go to dessert that any idiot with a dictionary can make. One reason I write this blog is for the home baker who thinks they must make some over the top Food Channel unattainable dessert, that only a professional baker could accomplish. If you can master this simple cake, it will make you a god or goddess in your family and friends’ lives. I can settle many an argument with a well-done German Chocolate Cake. Trust me, any of my friends can tell you, I’m best served with dessert.
Let me not digress, the simple elegant pound cake can if not
done well can results your creation turned into building material. When I was
learning to bake from my mother, she taught me her pound cake recipe, given
into her by her mom. I will honestly admit
my several first of attempts could be used a doorstop or a weapon. At one point
I gave up and tried easier treats, like pies, cookies and such. It took me
awhile to figure it out what I truly lacked
when I tried to emulate my Mother’s masterpieces – love. And it was a
masterpiece. Maybe because it was wrapped up in my memory of after school,
rainy days and conversation with the most important woman in my live. What I
found was, I didn’t love it the way she did. A woman who pour herself into
Lemon Meringue pie, Double Chocolate Chip Cookies or a Perfect Pound
My mother talked while she baked. Giving out wisdom, information and a dose of daily gossip from the neighborhood. I watched and listened as she added ingredients from muscle memory. Since I was five years old, she always gave me the batter spoon to lick. Much to the consternation of my sister.
She found the love of making a delicious treat for others an expression of love. I suppose that’s why my sister Candace failed repeatedly. She treated it as a science project, something to overcome and worst as the enemy. The woman destroyed my Easy Bake Oven, when we were kids. Never – ever forgiven her.
Once again, I digress. The elegant, simple, moist and buttery Pound Cake. It’s a classic pearl necklace, little black dress and the 1964 Ford Mustang. A basic Pound Cake recipe have variations. Like barbecue sauce, everyone versions are the best. My mom’s version is the best. They are French, Mexican and German version. Considering the original, traditional recipe called for a pound of butter, a pound of sugar, flour, so on and so on, has become the starting point for hundreds of variations.
I’ve made variation on this dessert since my mother handed me her handwritten post card with her mother’s recipe. There are my Lemon and Chocolate Chip version. I always go back to the original. Though not true to the traditional original, it’s still my best go to, let’s make peace and not war cake. Trust me, if the world sat down and ate some cake, it would be a happier place.
Odessa’s Mom Sour Cream Pound Cake
1 Cup butter, softened
3 Cup Sugar
3 Cups of all-purpose flour
1 Teaspoon Vanilla extract
1/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 1/4 Cups Sour Cream
Step 1. In a large mixing bowl, cream the butter. Beat the mixture until light (2 – 6 minutes) at medium speed.
Step 2. Gradually add sugar until light and fluffy.
Step 3. Add eggs, one at a time.
Step 4. Mix dry ingredient, flour, baking powder and salt.
Step 5. Stir in Vanilla extract.
Step 6. Pour into a greased and flour coated tube pan.
Step 7. Bake at 325 degree for 1 ½ hour. Check for readiness
Note- It best to do this with your phone off and find a playlist that make you dance. Mine is anything Motown.