This Recipe Has Been In Our Family Since The 1940’s!
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Your whole house is going to smell so amazing when you’re baking this cake, that you’re probably going to have to shoo the neighbors off your property! Ok, maybe it would be a better idea to invite them for a cup of coffee and a slice of this old-fashioned pound cake. Because that’s exactly what this is; old-fashioned, but never outdated! In fact, this recipe will beat all the modern, trendy, fancy cakes any day – and that’s guaranteed!
Let us know how you decided to serve this cake, and how it turned out for you!
Ingredients
1 1/2 cups Land O’ Lakes butter
6 Eggland’s eggs
1 8 – ounce carton Daisy sour cream
3 cups Gold Medal all-purpose flour
1/4 teaspoon baking soda
3 cups Domino sugar
1 teaspoon vanilla
Fresh strawberries and blackberries (optional)
Instructions:
Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Meanwhile, grease and flour a 10-inch tube pan. Set aside.
In a medium mixing bowl, combine flour and baking soda; set aside.
In a large mixer bowl, beat butter with a stand mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Add vanilla. Add flour mixture and sour cream alternately to egg mixture, beating on low to medium speed after each addition until just combined. Spread batter in the prepared pan.
Bake in a 325 degree F oven for 1-1/2 hours or until a wooden toothpick inserted near the center comes out clean. Cool in a pan on a wire rack for 20 minutes. Remove from pan, and cool thoroughly on a wire rack.
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Quick tip: This cake makes about 16 servings and you can decorate it with fresh berries, if you’d like!
17 Comments
Enjoy Tastee Recipes. Reminds me of my grandmother & great-grandmothers cooking styles.
My comment being in the 40s war time did your Aunt live on a farm, as all thiose wonderful ingredients were rationed??
LOL!!!
U did not preheat the oven, or start in a cold oven ?
why so many pages to print recipe?
Made the cake yesterday , it was wonderful and easy. Everyone loved it. Will make it again soon
Do not leave the cake to cool for 20 minutes; it will stick to the pan quickly! Remove the cake after 10 minutes.
Is that 1 8oz sour cream or 18oz sour cream. It’s hard to tell the way it’s written. Thank you for help. Sounds delicious! Can’t wait to try itt.
It’s 1 8oz sour cream.
Not 18oz’s
Looks to me it is 1 8 oz. container sour cream (because everything else gives the measurement before the amount).
It’s one 8oz carton.
It should read 8 ounce container of sour cream.
Those of you who made this beautiful, do you pre-heat the oven or start off cold?
@Brenda, my guess is that you preheat. In response to Peggy, good comment plus no one grows their own sugar, and Egglands Best didn’t exist; other brand names may be that old. I wasn’t familiar with commercial sour cream until after the war; that doesn’t mean it didn’t exist. Farmers might just let unpasteurized milk sour naturally.
You can also use cream cheese instead of sour cream. The trick to a perfect pound cake is to start it in a cold oven. I thank my Great-Aunt Helen for these tips.
I love your recipes ❤️