If there’s one recipe that takes me back to my childhood, it’s my grandma’s Sour Cream Pound Cake. This classic dessert has been a staple in my family for as long as I can remember. It’s rich, buttery, with a lovely golden crust – the perfect treat for any occasion. The secret ingredient? Sour cream! It adds a subtle tanginess that balances out the sweetness and makes the cake incredibly moist. And let’s not forget about the vanilla flavoring, which adds a comforting, familiar taste that’s simply irresistible. I absolutely love baking this cake. It fills my kitchen with a sweet, mouthwatering aroma that’s hard to resist. Plus, it’s a fairly straightforward recipe, making it perfect for novice bakers or anyone looking for a simple yet delicious dessert.
Ingredients
- 3 c. sugar
- 2 sticks margarine
- 1/4 c. Crisco
- 6 eggs
- 3 c. sifted cake flour
- 8 oz. sour cream
- 1 tsp. vanilla flavoring
Baking Instructions
- Mix sugar, margarine and Crisco.
- Add eggs, one at a time. Beat on low.
- Add flour, sour cream and vanilla.
- Bake at 325° for about 1 hour and 15 minutes.
Calorie: 300
Total cooking time: 1 hour 30 minutes
Difficulty level: Easy
The Great Pound Cake Tales
Ah, the humble Sour Cream Pound Cake, my nemesis, my old friend. We’ve been through a lot, haven’t we? This is not just a story about a recipe. It’s a saga of perseverance, wit, and deliciousness.
The Sweet Beginnings
Our story begins on a non-descript Tuesday. I found myself in the kitchen, armed with 3 c. sugar, 2 sticks margarine, and 1/4 c. Crisco. Yes, you heard it right, Crisco. My heart pounded with the same intensity as when I watched the season finale of my favorite show. Only this time, it was the fear of messing up my kitchen.
I began the process by mixing sugar, margarine, and Crisco. The sugar was so sweet, the margarine so creamy, and the Crisco so, well, Crisco-like. The trio danced in the bowl, a waltz of fats and sugars, a ballet of deliciousness in the making.
The Eggy Chronicles
Next up were the eggs. Six of them, to be precise. As I added them one at a time, I couldn’t help but feel like a conductor of a symphony, each egg a new movement, each crack a beat in the melody. I beat them on low, their yellow yolks swirling like miniature suns.
The Flour-y Interlude
Then came the cake flour, sifted and fine. Three cups of it. It was like a winter wonderland in my kitchen, with flour dust settling on every surface. I added the flour to the mix, along with the sour cream and a teaspoon of vanilla flavoring because what’s a cake without a whisper of vanilla?
The batter was thick yet silky, rich yet humble. As I folded in the sour cream, it added a tangy twist to the sweet symphony.
The Heat is On
Preheated oven at 325° was a welcoming hearth for my creation. As I slid the cake into the oven, it was like sending my child off to the first day of school. I anxiously watched the cake rise, its golden crust forming under the gentle warmth. After about 1 hour and 15 minutes, it was time to welcome it back to the world.
The Sweet Victory
As I pulled the golden beauty out of the oven, it was a moment of triumph. The sweet aroma of vanilla wafted through the air, a hint of sour cream adding an unexpected twist. I let it cool, the anticipation building with each passing minute.
Finally, it was time to taste. The first bite was heaven. The cake was moist, soft, and packed with flavors that danced on my tongue. My kitchen was a mess, but the smile on my face said it all.
So, my friends, the tale of the Sour Cream Pound Cake is one of chaos, fun, and ultimate victory. It’s proof that even the most humble ingredients – sugar, margarine, Crisco, eggs, cake flour, sour cream, and a bit of vanilla flavoring – can create something truly magical. And if I can do it, anyone can. Just remember to brace yourself for the flour storm!
