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.

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