One of my favorite deserts growing up was pound cake. It seemed like my Grandmother was always whipping together a quick homemade pound cake for desert. I remember her making it seem completely effortless. When I moved away from home I missed those wonderful pound cakes.
Little did I know, it took a lot of time, care, and experience to make the perfect pound cake. Though I feel that my Grandmother’s cake still reigns supreme, this one is getting me a bit closer. Thanks G. Brown, love ya!
- 2 sticks of butter
- 2 ½ cups of sugar
- 1 cup of sour cream
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- 6 large eggs
- 1 teaspoon of vanilla extract
- ¼ cup of lemon juice
- ½ cup of brown sugar
- ½ teaspoon of salt
- 2 cups of berries (your choice of blue berries, raspberries, blackberries, strawberries, etc.
- Preheat oven to 325 degrees
- In a large mixing bowl, cream butter and sugar together.
- Add sour cream and salt and continue to cream
- Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs one at a time.
- Add the vanilla and lemon juice and continue to mix.
- In a blender add berries and brown sugar mixture together and blend. Set aside.
- In a greased and floured tub pan, add half of the cake mixture. Drizzle berry mixture on top of the first half of the cake mixture. Pour the rest of the cake mixture on top of the berry mixture.
- With a knife, cut through cake mixture to swirl berries.
- Bake for 1 hour 20 minutes or until golden.
- Let cool before taking it out