How to make sour cream pound cake like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK 

My father didn’t do much cooking. Chiefly, he’s remembered for accidentally setting fire to the kitchen while trying to cook bacon and watch the World Series simultaneously. We’ve never been much for multi-tasking.

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

But the man could make a really good pound cake – dense, crusty, delicious. Where he got his recipe is unknown to me, but lately I found one very much like it in my mother’s recipe box. It was an old, brown newspaper clipping taped to a file card.

It is beyond delicious! It’s tall and just the right density, and so buttery. You will love it, and your guests will think you are the greatest baker ever.

Continue reading

Advertisements