Pound cake has long held a special place within our community. Whether it’s on the table during the holidays, baked by a neighbor after a loved one passes away or even as a “just because” dessert in your family’s countertop cake box—nothing will ever make us hate the dessert.
Historically it is said that the cake originated in Europe, but an enslaved woman by the name of Abby Fisher is credited for being the one who popularized it in the American South in her 1881 cookbook, “What Mrs. Fisher Knows About Old Southern Cooking.” Today, only the best bakers within our families are allowed to whip up the sweet treat. Using almost a science—and taking lots of trial and error—you have to have your recipe memorized as this is one of those things that we just don’t play about.
According to some of the women in my family, sour cream is the secret ingredient for a perfect pound cake. This version created by EBONY’s former food editor, Charlotte Lyons, seems to think so too. Check it out below and be prepared to become your family’s favorite baker at the next cookout or holiday dinner.
Sour Cream Pound Cake
Image: iStock.
EBONY’s Sour Cream Pound Cake
- 1 1/2 cups of butter or margarine
- 3 cups sugar
- 6 eggs
- 1 1/2 tsp. vanilla extract
- 1 1/2 tsp. rum extract
- 3 cups cake flour
- 1/2 tsp. salt
- 1 cup sour cream
- 1/4 tsp. baking soda
- Cream butter, gradually add sugar, beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition; blend in vanilla and rum extract.
- Sift flour with salt; add alternately with sour cream, reserving 2 tablespoons of sour cream.
- Blend baking soda into reserved sour cream and add to batter, stirring to blend.
- Pour into greased and floured 10-inch tube pan.
- Bake in 325-degree oven for 1.5 hours, or until done.