I planned on debuting this recipe yesterday with my Mon. Fav, since I used my KitchenAid Artisan Series 5-Quart Mixer
, but it was a rainy day and I needed sun. Today was a much brighter day! So, this is my mom’s pound cake. I think she got the recipe from my grandfather who was an amazing cook. She’s been making this pound cake for years. It’s simply wonderful and I only hope that someday I can make it as good as her. I mean, for my first try – I thought I did pretty decent. I can’t settle for “decent” though. I want it to be amazing like my mom’s. Either way, I’m sharing the recipe with you. If you like pound cake, you will LOVE this recipe.
Items used in this post:
Mom's Pound Cake
Mom's Pound Cake is a family favorite recipe that is certain to please all of your tastebuds! Easy to whip together and passed down from several generations, this cake is flavorful and made with love!
Ingredients
- 1 c. butter
- 2 3/4 c. sugar
- 6 eggs
- 3 c. cake flour
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. mace
- 1 c. sour cream
- 1 tsp. vanilla or 1 tsp. lemon
Instructions
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Blend together butter and sugar, add 1 egg at a time.
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Mix together dry ingredients in a separate bowl.
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Add dry ingredients to wet alternating w/sour cream.
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Add vanilla. Careful not to over mix.
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Bake 325 F for 1 hour, but tap the top of the cake to see if its still solid, maybe 10 more minutes.
Recipe Notes
[My 2 Cents]
So the trick is to only use room temperature ingredients. I'm talking been out for at least 8 hours room temperature. There's something about the baking process that makes that one step a KEY step in the process. The ingredients that I left out were the butter eggs and sour cream. I know that may seem a little scary, but I promise - they will be fine! I remember many times my mom would take the ingredients out, they'd sit, she'd lose interest in making the cake, she'd put everything back, and repeat the process several times before actually getting around to making that cake ;). It was always pretty funny.
Also, I ended up cooking this for an hour and 20 minutes before it was "solid". Which means, it doesn't jiggle when touched. If you wanted you could test with a cake tester to make sure it's not dough-ee in the center, but I don't have one of those.
Adapted from My Mother
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Paulette
I am going to bake this cake tomorrow. I was searching for a cake batter that uses mace and came across your recipe. It sounds very good. I’ve been in search for a recipe that uses mace ever since I tasted a anniversary cake in which the baker added mace in her batter. It was the best I have ever eaten. I hope your pound cake resembles the flavor of that cake.
Jackie
I love pound cake! I will be trying this out!
Yvonne
I’m getting this from the jar “Mace has a strong, spicy sweet flavor that is more intense and pungent than nutmeg. Compliments both sweet and savory dishes. Use in desserts, souffles, French toast, preserves, béchamel sauce, clear soups, stews, and meat.” My mom says it helps keep your pound cake longer, when she’s made them for holidays we usually are able to keep the cake around a week or a little longer. Hope that helps – you can find it with the spices and seasonings.