THE Perfect Pound Cake

There is just that tiny hint of Fall in the air. Tiptoeing outside at 5:30 to get the paper, I could feel it, smell it! Where is the blanket of humidity that we experience here in the South? I hope it is gone for good... but I doubt it. In the meantime, I will enjoy any day where the humidity is lower than 50%. That is a good thing.
Now on to THE Perfect Pound Cake - this recipe is thanks to my step-son, Thomas, a great guy and good cook. He always makes this for family occasions and was sweet enough to share it with me. Now you can enjoy this family favorite.
With Pound Cake, the methodology is the most important part. Do not ever, ever over beat it once the dry ingredients have been added. That is the secret to THE Perfect Pound Cake.


  • 3 Cups Sugar
  • 2 Sticks of Real Butter (at room temperature)
  • 6 Large Eggs (at room temperature)
  • 1 Tablespoon Vanilla Extract (or 1 Tbs. Almond Extract)
  • 3 Cups All Purpose Flour (measured before sifting)
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 8 Ounces of Sour Cream

Prepare 10 cup pound cake pan or bundt pan. Butter liberally and dust with flour.
Pre-heat oven to 325 degrees.

Place butter and sugar in large mixing bowl. Beat until well mixed.
Add eggs one at a time. Beat well after each egg.
Add the extract. Beat will to incorporate.
Sift the dry ingredients on to a sheet of wax paper.
Slowly add 1/4 dry ingredients. Turn mixer to slow speed and mix just until incorporated.
Add 1/2 cup of sour cream. Slowly mix until incorporated.
Add 1/2 of remaining dry ingredients. Slowly mix just until incorporated.
Add remaining sour cream and repeat as above.
Add the last of the dry ingredients and repeat as above.
Remember, this is critical. Just mix until incorporated.
Pour batter into prepared pan and place in oven.
Bake at 325 degrees for 15 minutes.
Turn oven down to 300 degrees and bake for 60 -65 minutes. (In my oven, I bake for exactly 63 minutes).
During the initial cooking process, do not open oven.
To test for doneness, just cake tester. If it comes out with crumbs, it is done.
Remove from oven and place on wire rack for 10 minutes.
After 10 minutes, remove from pan.


September 14th is the day of our church Bake Sale to benefit Rancho Maranatha Mission in Mexico. My wonderful friends, Kirsten and Kari, who are the brainchildren of Cooks for Christ is hosting the Bake Sale. Did someone say Bake Sale - wow! I must make some Derby Pies. They are always big sellers. So folks, below is the recipe which is always a favorite with friends and family. Whenever I make them, I make two and put one in the freezer for those times when you need a pie quickly. If you freeze one, take it out about an hour or so before you need it and thaw. Right before serving, put it in the oven on 350 degrees for about 10 minutes to heat.


  • 2 large eggs, beaten
  • 1/2 cup plus 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 stick butter (no substitute) melted and cooled
  • 1 cup chocolate chips
  • 3/4 cup chopped pecans
  • 1 1/2 teaspoons vanilla
  • 1 tablespoon bourbon (or use extra vanilla)
  • 1 unbaked 9-inch pie shell (I use Mrs. Smith's deep dish pie shells)
In a small bowl, melt the butter in microwave. In a medium size bowl, beat the eggs; combine them with the flour, salt and sugar. Mix well. Add butter, chocolate chips, pecans, vanilla and/or bourbon (if using). Stir thoroughly until well blended. Pour into pie shell and bake in a 325 degree oven for 45 to 50 minutes. Serve warm with vanilla ice cream on each serving.

PS If I could only take photos like my daughter, Claire, I would be in good shape here.

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Mother/Step-Mother of 5 (Blended family), Grandmother of 9 precious grandchildren - 7 stateside and 2 in London. Cooking is my passion and stress release, Lived in the Charleston, SC area all my life, love to travel to England and Italy.
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