Sunday, March 13, 2011

Pound Cake

When Justin and I used to work together, he worried about my habit of skipping lunch and to correct this, used to make dense (one-can-per-sandwich) tuna sandwiches, sit on the edge of my desk and share them. On occasion, a slice of pound cake from his Nanna would also make an appearance. He would take the cake slice and cut it into french fry-sized sticks. Whether to make the slice or lunch last longer, I'm not sure.

Ladies, guys armed with Fender guitars are a thing of the past. The ones armed with baked goods are the real keepers. After initial cooling, this pound cake can be revived to its warm, sweet state by toasting.


Sour Cream Pound Cake

½ lb (2 sticks) butter
3 cups sugar
6 eggs
1 cup sour cream
3 cups flour
¼ tsp baking soda
1 package (3 oz “cook and serve”) vanilla pudding

Cream butter and sugar very well. Add eggs one at a time. Add sour cream. Add flour, baking soda and pudding. Mix well.

Pour into a greased pan. Bake at 300 degrees for 1 ¼ hours.

Good served plain or dusted with powdered sugar. May also serve with fresh fruit such as strawberries.

Yield: 2 pound cakes [I had leftover batter so I made 22 mini cupcakes as well]

1 comment:

  1. The toasting method was a delightful surprise... especially with a little side of blackberry jam.