This pound cake always draws recipe requests at The Gardener’s Cottage annual holiday open house.
Pound Cake for Bee
2 sticks butter, softened 2 hours
2 3/4 cups sugar
6 eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 tablespoon vanilla extract
1 tablespoon lemon extract
1/2 cup heavy cream
1 | Preheat oven to 325°F.
2 | In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3 | In a separate bowl, whisk together flour, baking powder, and salt. Add to butter mixture alternately with sour cream, beating well after each addition. Beat in vanilla and lemon extracts.
4 | In a chilled bowl, using chilled beaters, whip heavy cream until soft peaks form. Fold whipped cream into batter.
5 | Pour batter into a greased and floured tube pan. Bake for 1 1/2 hours or until cake tests done with a wooden pick.
6 | Let cake cool in pan for 15 minutes, then turn out onto a wire rack. At this point, you may brush it with a glaze, or let it cool entirely and then add a confectioner’s sugar/lemon glaze. Or enjoy it plain.
Recipe by Susan Endry, excerpted from Comfort & Joy: A Cooklet from The Gardener’s Cottage, Asheville, North Carolina