Best Pound Cake Ever
If you are looking fur a super good pound cake that isn’t dry and is delicious, then this is it. Super moist and delicious. Oh, so good. I only use Gold Medal Flour for all my pound cakes. I use different flours for different recipes. White Lily Flour makes the best layer cakes, Southern Biscuit Flour makes the best biscuits and Gold Medal Flour makes the best pound cakes. I have experimented with them all and chose which flour produces the best product.
~~Ingredients ~~
3 cups all purpose flour (I use Gold Medal.)
3 cups extra fine granulated sugar, I used Dixie Crystal
3 sticks pure unsalted butter, room temperature I used Challenge butter (Couldn’t find Kerrygold)
9 large eggs, room temperature
1 (8 oz.) container sour cream
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract
1 teaspoon butter extract
1/8 teaspoon salt
—instructions ~~
In a stand mixer, add your room temperature butter and mix til it is blended. To the butter, add your sugar and mix until it is smooth and creamy, at least 3 minutes . Add your baking powder and salt to your flour. Then alternating between the eggs and the flour, add a little flour at a time and 2 eggs in between, beginning with the flour. Mix well between each addition. Then add your sour cream and beat til well blended. Last, add your flavorings and mix to combine. Pour into a tube pan that has been sprayed with Bakers Joy or use your own non stick method .
Bake at 325 degrees 1 hour and 20 minutes. It takes a really large tube pan. Bundt pans are too small for the rise.
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