This is one of my favorite recipes of all time! And it’s one of those recipes that is so simple, yet so perfect for so many different occasions. It was almost 15 years ago one of my favorite sister in law’s (Remember, I have 9 favorite sister in laws!) brought this cake over after I had just delivered baby #3. There’s nothing really fancy about it, and it looks a little plain to tell you the truth, but my oh my is is delicious. I remember being grateful for the gesture, but in truth I wasn’t overly impressed. Up until that point I believed a fantastic cake needed a great frosting (and lots of it!) and sprinkles or berries, or something to dress it up. That was until I tasted this baby. It was HEAVEN! My sister in law made a Coconut Pound Cake that day, and it could not have been more wonderful. Seriously, it was one of those moments that sticks in your mind as one of the best things you’ve ever tasted! I immediately knew I had to get my hands on a bundt pan to make another cake! I remembered an old scratched bundt pan in my mom’s pots and pans drawer that she never used and I knew I had to steal it. I did! It is a lovely Avocado green, 1970’s era bundt pan with lots of scratches and character to it. I treasure this pan. It is cherished right up there with my Le Crueset dutch ovens if you can imagine. It just makes the most perfect pound cake on the planet!
The beauty of this recipe is that you can change flavors with great ease depending on your mood. My favorite flavors are Coconut of course, but I will tell you that Rum Cake, and Lemon Pound Cake are fantastic!! In fact the Rum Cake is downright AMAZING! Over the years I’ve shared this recipe with lots of folks. My youngest brother requires this every birthday, and the guy who framed our home 13 years ago has to have it on his birthday as well:) It’s a favorite. Enjoy this cake one little slice at a time. I love to put it on a large glass cake stand and then have a serrated knife close by for snacking. It smells wonderful baking too. Your home will smell amazing! I love to serve it with any kind of fresh fruit and whipped cream, but to be honest, my favorite way to eat this cake is when it is wrapped in a paper towel, and I am snacking on it any time of day. I hope you like it as much as we do, and let me know if you have any great flavor suggestions. I’m always looking for another reason to make it!
- Fabulous Pound Cake
- 1 c. butter softened
- 3 c. sugar
- 6 eggs
- Mix these ingredients together until light and fluffy. Add:
- 3 c. flour
- 1/4 t. baking soda
- 1/2 t. baking powder
- Mix until smooth. Add:
- 1 c. sour cream
- 1 oz. of extract (coconut, rum, almond, lemon.....you get the idea)
- Glaze For the Bundt
- 1 c. sugar
- 1/2 c. water
- 3 T. of the same extract you used in your cake
Mix until combined and pour into a greased and floured 12 c. Bundt pan. Bake at 325' F. for 1 hr. and 15 mins. When done let sit on the counter for about 10- 15 mins. Run a knife around the edge and invert onto a cake stand or large dish. I love to glaze the cake. Glaze immediately after de-panning the cake while it is still hot.
Glazing the cake: Bring the glaze to a boil on the stove and let it bubble away for 2-3 mins. I brush the hot sauce on a hot cake with a pastry brush. It makes it shiny and extra flavorful.