by: Mrs. Wheeler (Music Teacher)
I’m thankful for the culinary influences of my grandmothers. My paternal grandmother migrated from Calabria, Italy, and my maternal grandmother lives in South Carolina. My childhood was filled with family gatherings and Italian and Southern food. Pound cake accompanied almost every meal, and this recipe is special because it reminds me of the people for whom I am most thankful. Pound cake is best served warm right out of the oven, and I am excited to share this recipe from my family with yours!
Source: My grandmother
2 sticks butter
3 cups sugar
6 large eggs
3 cups Swans Down cake flour (sifted)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 pint sour cream
- Allow butter and eggs to adapt to room temperature before beginning this recipe.
- Preheat oven to 325 degrees.
- Cream butter and sugar until light and fluffy.
- Add one (1) egg at a time and beat one minute between each.
- Sift flour, salt, and baking soda together three times.
- Alternate adding the flour mixture and sour cream, starting and ending with the flour mixture. Mix 2-3 minutes in between each portion of flour and sour cream.
- Stir in vanilla.
- Grease and flour a ring cake pan. Optional: line the bottom of the cake pan with wax paper.
- Pour batter into cake pan and bake for one (1) hour and twenty (20) minutes.