This recipe is titled "Sour Cream Pound Cake," but the truth is that it may not match up what you think of as a pound cake. The ingredient ratios are different than a standard pound cake, or the iconic
1234 Cake (the most popular recipe on this blog). The texture of the finished cake is lighter, as well. Like a classic pound cake, though, it's good the first day it's baked, and is good the next day, too. It is a nice bite on its own, with the slight tang of sour cream, but is also a great base for your favorite fruit, fruit compote, or ice cream. Or, smear a slice with soft butter and run it under the broiler to toast, to eat plain or with a topping -- no complaints either way.
It's called "Barbara's Sour Cream Pound Cake" because it was my mother's recipe. I don't know the origin -- whether she got it out of a magazine or newspaper or product package or from a friend. I just know that at some point in my early childhood it showed up, and became a staple.
