Miss Brenda's Pound Cake

One of my favorite things about living in Georgia is that Southern hospitality.  Shortly after we arrived in GA, we had the honor of sharing a meal at Miss Brenda's.  This woman is the sweetest Southern gal you will ever meet!  I just love her laughter and smiles, her love for the Lord and her zest for life. 

Miss Brenda served us this delicious sour cream pound cake during our visit and I just had to have the recipe.  Like I told you, she's the sweetest, so she dug it up for me and sent me home with the recipe she had copied years ago from a magazine.  How lucky am I?

I know there are lots of fancy desserts out there (heck, you can find plenty here on the blog), but there's just something about a simple pound cake. I don't think this one needs any dressing up, but I know it would be great with some fresh whipped cream and fruit, or grilled up and served with ice cream.

Thank you, Miss Brenda, for your sweetness and your recipe!

Miss Brenda's Pound Cake

-originally from Southern Living Magazine, contributed by Ernestine James

1 cup butter or margarine, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/4 teaspoon baking soda

1 8-ounce carton sour cream

1 teaspoon vanilla extract

1 teaspoon almond extract

"Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating until yellow disappears.

Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in flavorings.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on a wire rack. Yield: one 10-inch cake."