Monday, August 21, 2017

Barbara's Sour Cream Pound Cake

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.