Great Aunt Rose’s Sour Cream Pound Cake

This is the absolutely best pound cake ever! While growing up, my Mom always had a homemade cake or plate of cookies sitting on our kitchen counter. Even after my parents were empty nesters, you could always count on a sweet treat when you unexpectedly dropped by for a visit. One of my favorite dessert recipes was courtesy of my great Aunt Rose. This pound cake was a frequent visitor to the cake stand on the counter.

After my Mom passed away about 22 years ago, I wanted  to try my hand at making this family favorite recipe on my own. Unfortunately, I could not consult her with any of my baking questions. The pound cake was a perfect golden brown when it came out of the oven. But when I tried to unmold the masterpiece, it was a catastrophe. Either half the cake was left stuck to the bottom of the pan or it did not even unmold at all.  I tried tube pans with removable bottoms, ones without removable bottoms, nonstick coated pans and nothing worked.

My step mom had mastered this recipe and her cakes always came out beautifully. When I told her of my unmolding predicament,

she surprised me with my Mom’s old pound cake pan! Now I never have a problem getting the cake out of the pan.

Here is the recipe that I have been using for the past 22 years.

I always thought butter made everything better.  That is not true with this ultra dense and moist sour cream pound cake.  I tried making it with butter and it never came out right. It’s Imperial margarine all the way. And make sure to save the wrappers from the sticks of margarine.  Use them to grease in inside of the cake pan. I love how the recipe calls for 5 or 6 eggs.  I always use 6 when I make this family classic.

Great Aunt Rose’s Sour Cream Pound Cake is a family classic and has been served for breakfast, lunch and dinner. And I am the first one to encourage this behavior.

 

 

Great Aunt Rose's Sour Cream Pound Cake
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 1 pound Imperial margarine
  • 3 cups sugar
  • 6 large eggs
  • 1 cup sour cream
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups all purpose flour
Instructions
  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer, add the margarine and sugar. Beat the margarine and sugar on medium low speed for 3 to 4 minutes.
  3. Save the wrappers from the sticks of margarine and use them to grease in inside of a 10 cup straight sided tube pan.
  4. Add the eggs to the margarine and sugar mixture one at a time and beat until incorporated after each addition.
  5. With the mixer on low, add the sour cream, baking soda and salt. Mix until just incorporated.
  6. With the mixer on low, add the flour ½ cup at a time and mix until just incorporated.
  7. Pour batter into prepared pan. Bake for 60 minutes and check to see if done. A long skewer should come out clean when inserted into the cake. If the cake is not done, continue baking for up to 15 minutes and cover lightly with foil if the top is browning too much.
  8. Remove the cake from the oven when done. Let cook on a baking rack for 15 minutes. Run a knife between the cake and the edge of the pan and unmold the cake. I tape the sides of the pan to help loosen the cake. Place on a cake stand and cool completely before covering.
Notes
Recipe by Amy Casey ~ 2016

© 2016 amycaseycooks
www.amycaseycooks.com

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