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!
Bake 325 F for 1 hour, but tap the top of the cake to see if its still solid, maybe 10 more minutes.
[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