When I was a kid, I remember my mom making pound cake, a lot. She always used the Betty Crocker brand in the red box. Sometimes she would splurge and serve it with strawberries and whip cream. She called it “kekky with a floots”…..kekky was the way that she pronounced cake and floots was the way she pronounced fruit. Hahahah. I recently made the Betty Crocker pound cake and it’s still as good as I remember it way back when. Something about the consistency and texture…….don’t know how to describe it. Over the years, I have tried several recipes for pound cake……at least 6 or 7 different ones. I’ve never found one yet that has that same consistency and texture of the Betty Crocker mix. But I did find a recipe a few years ago in the newspaper, that I really like. It’s rich, buttery, not too dense, but dense enough…as pound cake should be. It’s absolutely delicious. I like it plain….dusted with a bit of powdered sugar. Sometimes I will add some orange or lemon zest to the batter. Perfect with a hot cup of tea or a good cup of coffee. So, whether you try it with or without floots, I think you will like this very much.
2 sticks of butter, room temperature
2 – 3/4 cups of sugar
1 cup of sour cream, room temperature
1/2 tsp baking soda
3 cups of flour
6 large eggs, room temperature
2 tsp lemon or orange zest
Spray a bundt pan with cooking spray. Dust with flour and set aside pan. Preheat oven to 325 deg.
In a large bowl, with a paddle attachment, cream the butter and sugar till creamy and smooth. Add the sour cream and zest. Mix. Add the flour and baking soda alternately with the eggs (add eggs 2 at a time). Pour the batter into the bundt pan. Bake for 1 hour and 10 minutes or until a toothpick comes out clean when you poke it into the cake. Allow to cool before trying to remove it from the pan. After completely cooled, dust with powder sugar and slice it up!