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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