We’ve shared Gigi’s go-to cream cheese pound cake, and this recipe is the traditional taste that Nana remembers as a child.  Unfortunately, or not, this is not the recipe from Nana’s mom, but it brought back fond memories of eating pound cake as a child.  Does anyone else like to melt butter on top of their pound cake slice then spread it with a layer of their favorite jelly?

Ingredients

• 1 ½ cups butter, softened
• 2 ¾ cups sugar
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla
• 6 large eggs, room temperature
• ¾ cup sour cream, room temperature
• 2 tablespoons cornstarch
• 3 cups flour

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour a 10-incn tube pan.
• Cream the butter and sugar well until light and fluffy.
• Add baking powder, salt, vanilla, and eggs one at a time while beating.
• Add sour cream, cornstarch, and flour. Mix just until combined.
• Pour into greased and floured 10-inch tube or Bundt pan.
• Bake for 55-65 minutes or until a toothpick comes out clean.
• After 15 minutes of cooling, turn out onto wire cooling rack until completely cooled.