Recipe Time: Pound Cake

Nancy Tanner makes the best pound cake in the world.  Her secret is following Dear’s recipe.

Add, in order, to a mixing bowl and combine using an electric mixer with each addition:

3 cups of sugar

2 sticks of melted (but not microwaved) butter  Sounds good already, doesn’t it?

6 eggs, added one at a time

3 cups flour (NOT self-rising)

8 oz. sour cream

1/2 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon vanilla extract (the good kind)

1/2 teaspoon almond extract

This makes enough for 3 loaf pans (or 6 small loaf pans) or one bundt pan.

Bake in a 350 degree oven (not 349 degrees or 351 — check your actual oven temperature) for one hour if using loaf pans, or 1 1/4 hours if using a bundt pan.

It is really good.  You can, of course, add a scoop on ice cream and maybe some berries  to each slice, but it is really tasty all by itself.  And you can toast and butter a slice for breakfast.  Or a snack any time.

***

And while you’re at it, click “follow” on our front page to receive blog posts with reviews, recipes, and commentary in your email box.  Or bookmark us and check in from time to time.  If you’re planning a trip, you can “Search” the name of the city, state, or country for good restaurants (in Europe, usually close to sites, like the Louvre or the Van Gogh Museum, that you’ll want to visit in any event).  Comments, questions, and suggestions of places to eat or stories to cover are very welcome.  And check out our Instagram page, johntannerbbq.