This is another recipe I found kind of via Pinterest. The actual pin was for a chicken recipe, but when I went to the girls blog… everything looked SO good! So I pinned a few recipes and this is one of them. 🙂 I honestly do think that this is the best pound cake that I have ever eaten. OMG. I actually halved the recipe because the original one makes 6 small loaf pans and I just wanted to make mine in a bundt pan. Turned out excellent! I will definitely be making this again… and SOON!
Super Moist Pound Cake
1 stick butter, room temperature
1 1/2 c. sugar
3 large eggs, room temperature
1 1/4 tsp. vanilla extract
1/2 tsp. lemon extract
1 1/2 c. all-purpose flour
1/4 tsp. salt
1/8 tsp. baking soda
1/2 c. sour cream
(The flour isn't in the pic. Just so you know. I forgot.)
Preheat oven to 325 degrees F. Grease and flour bundt pan. Cream the butter and sugar together on medium-high speed until light and fluffy.
Mine was pretty gritty
Add eggs, 1 at a time, beating well after each addition. Add the extracts and mix well.
In a medium bowl, sift together flour, salt, and baking soda.
Add 1/2 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream.
Pour cake mixture into the bundt pan.
Bake 45 minutes or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
To make whipped cream from whole cream, make sure that cream is extremely cold. For every 1 cup of cream, add 1 Tablespoon of white sugar. Using an electric hand mixer, whip until fluffy, about 5 minutes.
Top with whipped cream and fresh fruit, if desired.