I was raised in the deep south and pound cake with ice cream after Sunday Dinner was the dessert my grandmother most often served, especially in the summer.
Her pound cake was the traditional kind (only butter, sugar, eggs and flour) and while it was really yummy, I always felt my aunt's with sour cream was a little better.
This recipe is very close.
I doubled it, added 1/2 t almond extract, used 1/2 t baking soda and 1/2 t salt and cooked it longer and slower (1 hr 15 min at 325 degrees) in a bundt pan. Mmmmmmmm!
I'm planning to serve it tomorrow after our barbecue with homemade peach ice cream. (If it lasts that long!)
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I was raised in the deep south and pound cake with ice cream after Sunday Dinner was the...