This dessert has been a go-to for us for almost 2 years. I have honestly never had a better pound cake than this recipe, and I can remember eating quite a few growing up! My hubbs is always requesting this plain dessert, probably because I do pretty good at making elaborate meals and desserts, and he really like them, but loves the basics. This is an awesome dessert to make and throw 5 of the 6 loaves into the freezer for future dates. They stay great wrapped in foil and put in a ziploc bag for up to 6 months. If you want to Jazz this recipe up a bit, try doing THIS...it is amazing, like really amazing.
Super Moist Pound Cake
2 sticks unsalted butter, room temperature, divided
3 cups sugar
6 large eggs, room temperature
2 1/2 teaspoons vanilla extract (or lemon, almond, or orange)
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
Preheat oven to 325 degrees F. Grease and flour 6 mini bread pans. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the cake pans. Bake 45 minutes or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
To make whipped cream from whole cream, make sure that cream is extremely cold. For every 1 cup of cream, add 1 Tablespoon of white sugar. Using an electric hand mixer, whip until fluffy, about 5 minutes.
Top with whipped cream and fresh fruit, if desired.
Makes 6 mini loaves
Recipe from Food Network