Sour Cream Pound Cake

I've tried so many of Paula Deen's recipes, and many have become family favorites.  Who can't resist her style of down home cooking.  Sometimes her recipes are a bit too rich for my taste,

Krispy Kreme Bread Pudding for example (click on the link if you would like to watch Paula make this over-the-top recipe), but this wonderful pound cake recipe is perfect and my family loves it.  Somewhere in my blog browsing I saw that some creative cook had put a slice of cheesecake between two slices of poundcake, grilled it in butter, and called it a grilled cheese sandwich.  I prefer the basic pound cake with a drizzle of a vanilla glaze flavored with lemon juice and a little grated rind.  Am I too boring...do I need to rethink desserts?

Sour Cream Pound Cake...adapted from a recipe by Paula Deen

1 cup butter, softened

3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups AP flour
6 large eggs
1 teaspoon vanilla

In a large mixing bowl, cream the butter and sugar together.  Add the sour cream and mix until incorporated.  Sift the baking sode 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 or 2 large loaf pans.  Bake at 325 degrees for 1 hour 20 minutes.  Cool in the pan for about 20 minutes, remove and place on wire rack until completely cool.

This poundcake goes together so quickly and turns out perfectly every time.  You can change it up by adding some grated lemon peel or a little almond extract to the batter.  Serve a slice with a scoop of ice cream and some sliced berries.  Bake the batter in loaf pans so you can freeze one for another day. This is one of those recipes that you must have in your "basic cooking" file.  It will never let you down.

As always, thanks Paula, for another winning recipe.