I woke up pretty early today.  I usually do on my days off – one of the hazards of working night shift.  I figured, hey, I’m up, I’ve got the ingredients – I’ll make a cake for the spousal unit to take to work.

Around here, the go-to every occasion appropriate recipe is Momma’s Sour Cream Pound cake.  I’ve been making this cake since I was 8 years old…yeah, that long.  It’s simple, its good, it stands the test of time.  We’ve had it plain, with a lemon glaze (as pictured), baked in layers and made into a great strawberry shortcake trifle…you name it.  This cake can take it.  It’s sturdy but moist, soft crumb yet won’t crumble on you.  Load it up with toppings, or enjoy it plain, fresh out of the oven with a cold glass of milk.

The recipe is very simple, but it really helps to have all your ingredients at room temperature.  Cream together 2 sticks of butter (NOT margarine – butter!  Use butter!) and 3 cups of sugar.  Add in 6 eggs, one at a time, beating well after each.  The batter will take on a pillowy silk look.  Blend in a tsp of vanilla (or almond, or coconut, or orange, or lemon…you get the picture) and 1/4 tsp each of salt and baking SODA.  Fold in 3 cups of cake flour, and 1 cup of sour cream, then mix on medium until that silky texture returns.  Pour into a tube or bundt pan and bake about and hour and 1 minutes at 325.

I did do lemon for this baking, and then topped with a simple lemon juice and 10X glaze.

I hope you try this recipe – you won’t be sorry.  You may even get a spy or 2 in your kitchen.