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Sour Cream Pound Cake

This month my Secret Recipe Club assignment was Making Memories,  and boy did I have a lot of fun searching Erin’s blog for a recipe I wanted to make.  It wasn’t that a recipe was hard to find, it was that there were so many I wanted to make!  Hers is the kind of blog you can just keep scrolling and scrolling though because it gets more and more addictive the more you read.  She has such fun things, like Booger Pie (I want to make this just to see the reactions I get when I ask people if they want some Booger Pie-lol), Texas Chicken Brittle, Pepperoni Pizza Crescent Rolls, and Unicorn Poop Cookies (something I’ve been wanting to make for months!! I’m enthralled with these cookies!).  Needless to say, it was harder to find recipes that I didn’t want to make.

When I found the sour cream pound cake, I knew I’d hit pay dirt.  I had signed up for the pound cake competition at the fair this year and I had been tossing a few recipe ideas around, but hadn’t settled on anything yet.  I figured I’d kill two birds with one stone and choose Erin’s recipe for The Secret Recipe Club, then turn it into the state fair for judging.


And I got 3rd place!  I made it look pretty ugly, but I guess taste trumps prettiness.  Sweet!  I did get my judging papers yesterday and the only negative thing they had to say was that I displayed it wrong, with the bottom-side-up.  Well, that’s because I didn’t think bundt pans were allowed for the pound cake category (I know now that they are) and this is the kind of cake that doesn’t dome on top so it’s not pretty to display top-side-up.  I also forgot the vanilla in the recipe so I wonder if I enter this again next year with the vanilla and put it in a bundt pan if it will get a higher score.  I might have to try it. :)

I got a white ribbon two years ago for my Condensed Milk Pound Cake, but honestly, I think this recipe trumps it.  The sour cream makes the texture so velvety soft and the flavor is just so good.  Pretty sure this is my favorite pound cake I’ve ever had so far!  Thanks for sharing the great recipe, Erin!

Sour Cream Pound Cake

Printable recipe
Printable recipe with picture

2 sticks (1/2 lb) butter
3 cups (1 lb 5 oz) sugar
1 cup (8 oz) sour cream
3 cups (12 ¾ oz) flour
1/2 tsp. baking soda
¼ tsp salt
6 large eggs
1 teaspoon vanilla

Vanilla Bean Glaze
1 cup powdered sugar
¼ cup heavy cream
1 teaspoon vanilla
1 vanilla bean

Preheat over to 325F and grease and flour a bundt or tube pan or two large 9″x5″ loaf pans (for loaf pans, preheat oven to 350F). Cream together butter and sugar. Add sour cream and mix.  Sift together flour, baking soda. and salt.  Alternately add flour mixture and eggs (beating well after each addition).  Add vanilla and beat to combine. Pour into prepared pan(s).

Bake 1 hour 20 minutes for bundt or tube pan, or 45 minutes for loaf pans, or until toothpick inserted in center comes out clean. Invert onto cooling rack(s) and cool completely.

Whisk the cream into the powdered sugar, then mix in the vanilla and the seeds from the vanilla bean (split the bean and scrape the seeds out).  Stir in additional cream as needed for desired consistency. Drizzle over the cooled cake(s).

Note: 1 tablespoon vanilla bean paste may be substituted for the vanilla and vanilla bean.

Recipe source: Paula Deen, as seen on Making Memories

*Note: I now have an index for all my state fair posts, current and past years, here.


Cheddar Bacon Dip

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I can’t believe it has been a month since I last shared a recipe!  After my blogging hiatus, I’m feeling refreshed and ready to return to my online cornucopia of recipes, life adventures, and Thankful Thursdays.  Thank you for bearing with me through January, and thank you to the wonderful guest posters that kept my blog alive in my stead. I now have a clean, OK, cleaner house, have worked my way up to Judges in my quest to read the Bible from cover to cover, have gotten enough sleep almost every night for a month, have spent valuable time with my nephew, and have taken up a new hobby of funky manicures (you can see some of them here), which will probably die hard now that I’m back to blogging.  But as one of my co-workers said, “Who cares about your nails? We need to EAT!”  Enough said–here we go! :)

I have so many recipes to share with you guys, and most of them savory if you can believe it.  Since the Super Bowl* is next Sunday, I figured I’d start with something football party-appropriate: a fattening dip!  This was my least favorite recipe I made while I was away (though you wouldn’t know it by the ungodly amount I ate), but it’s tasty, it’s fast, it’s easy, and it’s a man-pleaser so I’m sharing it for those of you who need a quick man-pleasing dip to add to your Super Bowl party spread.

For other party food ideas, check out my index of snacks and appetizers here.

Cheddar Bacon Dip

Printable recipe
Printable recipe with picture

16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese

Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

Recipe source: Plain Chicken

*True fact: at the age of 12, when a convenience store clerk asked if I was looking forward to the Super Bowl, I replied, “No, I don’t really like bowling that much.”  My younger sister gave me a cringing look and after we left the store, she explained that the Super Bowl is the NFL’s championship football game. Shows you how much I know about sports!  The only difference is now I love bowling.  I still am clueless about football.

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