This is a classic dessert to serve around the holidays.
I know, I know. You love to hate me, right? I understand and I can live with that as long as you don’t completely hate me. But I know one thing, you are going to completely fall in love with me all over again once you’ve had this Butter Pound Cake. How do I know this, because I fell in love with whomever madk this for our family during holiday dinners. It’s an absolute staple on the dessert table. Well, just about any pound cake is an absolute must on the dessert table around the holidays. Typically I see 7 Up Pound Cake, regular Pound Cake with some sort of icing, or Louisiana Crunch Cake. Personally, I like a plain ole moist pound cake. Like this one. With an awesome buttery taste and the dusting of angel dust (powdered sugar).
You know, this recipe takes me back to the first time I made pound cake. Oh man. It was absolutely horrible. I feel that I followed the recipe the way I was instructed, but it didn’t come out looking like it did in the picture. It was as dry, hard, burnt in some places. Man, let me just say, you would not want to see it posted on a blog. Unless it was a blog for mistakes in the kitchen. I can see it now in my head. Man its hard to believe that I use to really suck at cooking and baking. Believe me, I know you guys think I am wizard in the kitchen now but I haven’t always been that way. Let’s see, I called myself frying chicken in butter once because we didn’t have any grease. I was about 12 or 13 when I did that. I made pancakes without sugar or leavening agent, and when I made cookies they always came out hard and flat. Hell I even burned water. Trust me, its possible. I definitely had my trial and errors in the kitchen and I will continue to have those trials and errors. In fact, I am not always on my game when I cook something now. Sometimes I make food that is absolutely amazing and should have a price tag, but there are those times when there is no love, no color (in the poetic sense), and its just survival food. I have my down days.
Anywho, those down days help me to rejuvenate my mind so I can continue to come up with delicious recipes that are amazing but easy. Another thing, if I am being honest I am appreciative of the bad times when a recipe doesn’t come out quite right or if I make a mistake because it makes me better. I mean if you go through my recipes from the very first recipe to now, you can definitely see the growth in not only my photos, but also with content and recipe creating. Sometimes I browse my blog and my feelings start at
“Oh my gosh! I was horrible!” -to-
“I remember when I made that!” -to-
“I came a long way!”
I hope you can see the progress. What is most important is that you can taste the progress. Thanks!
- 3 sticks salted butter, softened
- 2 c. sugar
- 1 tbsp. vanilla extract
- 6 eggs, room temperature
- 1 c. buttermilk, room temperature
- 1 c. sour cream
- 1½ c. cake flour
- 1½ c. flour
- 1 stick salted butter
- ½ c. sugar
- 1 tsp. vanilla extract
- 2 tbsp. light corn syrup
- Powdered sugar, garnish
- Preheat oven to 350 Degrees and spray or grease a bundt cake pan
- In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the vanilla extract and begin to beat in the eggs one at a time. Once the eggs have been added begin to add the flour, buttermilk, and sour cream. Beat until smooth.
- Pour the batter into the bundt cake pan and smooth so the cake batter is even. Bake for 40-45 minutes or until tooth pick is inserted and comes out clean. Allow the cake to cook for 15 minutes and remove from pan and place on a cool rack while placing paper towels underneath. Take a toothpick and poke holes around the top of the cake.
- In a small pot, melt the butter on low to medium heat. Add the sugar and corn syrup and bring to a slight simmer and stir for 5 minutes then remove from heat. Add the vanilla extract and pour the glaze on top of the cake. Once the cake has been completely cooled,garnish with powdered sugar.