Two blog posts in two days. WHAAAAAAAAAT?! I feel pretty sure I’m not going to become an every day blogger, but, hey…never say never.
Today I want to share a recipe for one of our family favorites – sour cream pound cake. I would venture to say that most southerners enjoy pound cake. I can absolutely vouch that THIS southern girl ADORES a good pound cake. The top part is my absolute fave! I confess that even though I will be resisting this one, it’ll take ALL my willpower. Pound cake is absolutely delicious by itself, but can also be enjoyed in a fruit trifle, as the base for strawberry shortcake, and more. So, it’s not only great tasting, but versatile too. What’s not to love?
This is a recipe I’ve made for YEARS that I have typically made in a loaf pan. However, I just recently got a super cute new 6-cup bundt pan and I wanted to try it and it worked beautifully for this recipe. I’ll give y’all the approximate cooking times for a loaf pan AND a 6-cup bundt because they both work well. This is the PERFECT recipe for when you want some pound cake, but you don’t need a whole HUGE one. Since Mickey and I are back on our Intermittent Fasting/Low Carb/Low Sugar plan, this one is for our sweet girls to have this week.
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