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Grandma's Sour Cream Pound Cake
Reviews:
May 11, 2007

Excellent!! This is the 4th pound cake I've tried from this site and I've finally found a keeper. It's exactly what a pound cake should be in flavor and texture: dense, moist and rich. I did increase the vanilla to 1.5 tablespoons, used the mace (it gives a nice sublte aroma, but taste wise, you can't tell it's there), and when I don't have sour cream, I've subsituted it with plain yogurt (both the lowfat or whole milk works) and decrease the temp to 325. Like other posters, mine baked perfectly at 1 hour 10 min. too. This cake holds up very well, and as long as you keep it covered, it's stays moist for a good 3 days. Good old fashion ingredients that gives you a classic pound cake. TIP - whip the heck out of the butter/sugar (until very pale and fluffy) and whip even more when combining the eggs. But once you add the flour, fold it in BY HAND ONLY or else you'll get a tough cake. Also, if your cake is browning too quickly half way through, just lightly cover it with foil. This will be my master pound cake recip.

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