Sour Cream Pound Cake

I've started my grandmother Paul's sour cream pound cake by creaming two sticks of butter

And I'm going to add sugar now. And we're just going to cream those together

And now we're fixing to add our sour cream. This cake is actually put together just a little different from the normal cakes that I bake

But this is the way that my grandmother said to do it, so this is the way I do it

So we're just going to cream that together now. And while that's creaming, we're going to sift all-purpose flour and a half a teaspoon of baking soda

Now don't confuse that with powder. This is baking soda. Okay, this is about ready over here

so I'm going to cut the mixer off. And then we're going to add our flour

with our eggs alternately. And you always begin with your dry product when you in the final stages of your cake Let me reach around here and get my little scoop and we ready to start

For some reason, when you add your dry ingredient last, it creates a real, real smooth batter

where if you add your moist ingredients last, it has a real grainy look to it

So we've got our flour, now we're going to go to our egg. And just mix that up good

And then we're going back to our flour. You keep adding your eggs and your flour until you've added them all in

We've got everything in our bowl now except for our flavoring. At this point, you can use rum, maple, pineapple

you could use any flavor that you wanted, but vanilla flavoring is just really

one of my very favorites. So, it really is deceiving. It smells wonderful, but you don't want

to taste it straight up. I'm so crazy about vanilla flavoring that I

always make my own because it so easy All you need is the vanilla beans and either good vodka or bourbon and you all set So we got our vanilla in and we just going to make sure that that incorporated

into our batter. And that's it. All we need at this point is our pan that we're going to bake it in

Now you can bake this either in a bunk pan or a regular tube pan

You want to make sure that you have greased it and floured it real well because there's

nothing uglier than a pound cake that you've taken out of your pan and half of it is stuck

to the bottom. So you'll want to make sure you do that real well. Okay, so we're just

going to take our beaters out and put these aside and I bet somebody will be licking them

in just a matter of minutes. So we're just going to pour this around our pan and I'm

I'm just going to rotate the cake pan until I've got all my batter evenly distributed

So we're ready to go in the oven now. We're going to put this in a 325 degree oven and we're going to bake it for about an hour

and 20 minutes. Now this one I had sitting out cooling for just a few minutes They usually don have to sit for too terribly long Like I said sometimes when I in a hurry five or ten minutes is all I give it But I going to just simply take my cake plate

and invert it onto my pan, and hopefully I did a good job

when I floured and greased my pan. So we'll see. I heard it

Beautiful. I won't be embarrassed by this one at the bake sale

I think we have to sample this one. It looks so good

What do you think? Looks perfect. I've got some fresh berries and some whipped cream over here to top my cake with

I love blackberries and I love blueberries and I love strawberries. Oh, he looks just delicious

Mmm. Thanks, Grandmama. you