Today I am excited to introduce you to one of my blogging friends, Madison of The Wetherills Say I Do. Whenever Fall rolls around, I’m always itching to start baking. I’m really glad Madison shared this delicious dessert with us.
Madison is guest posting today as part of her sponsorship package. If you are interested in sponsoring A Savory Feast, click here.
Hello A Savory Feast lovelies! I am so excited to be here sharing one of my husband’s favorite recipes here today. I love following along with Jenna’s awesome recipes, so I’m honored to be able to share one of our family favorites.
Before we jump into the post, let me tell you a little about me! I’m Madison and I blog at The Wetherills Say I Do, a little ‘ole faith based lifestyle blog. I’m a graphic designer as well, so when I’m not at work you’ll find me in front of my laptop doing freelance design and photography or in front of my beloved KitchenAid mixer whipping up something tasty!
This recipe has been in my husband’s family for over 100 years. When they first all started raving about pound cake, I was thinking they were crazy. The only pound cake I had ever had in my life was dry and quite frankly bland so I couldn’t understand what all the craze was. I finally decided to get my mother in law’s recipe and give it a try!
The secret to this pound cake is that it has sour cream in it (you can also use greek yogurt as well) which makes it so moist! There is also vanilla in this recipe which makes it anything but bland!
Even so, I wanted to add a little flair to this family recipe. I normally like to try our family recipes and then put my own spin on it. For this one, I used the frosting from my strawberry cupcake recipe, to add a little extra sweetness to this pound cake.
- 3 cups of white sugar
- 3 cups of flour
- 6 eggs
- 1/4 t baking soda
- 8 oz sour cream (or greek yogurt)
- 2 sticks of butter
- 1 teaspoon of vanilla
- 3 large strawberries, room temp
- 1 stick butter, room temp
- 1/2 t pure vanilla extract
- 3-4 c powdered sugar
- 1 T heavy cream
- Mix sugar and butter together.
- Add vanilla and eggs.
- Mix flour and baking soda together and then into sugar mixture.
- Stir in sour cream with spoon.
- Bake in bunt pan sprayed with PAM or coated with oil and flour. 325 degrees for 1 hour and 15 minutes
- While the cake is cooling, pulse strawberries in a food processor until pureed.
- Add in butter and vanilla, and about 2 cups of the sugar. Pulse until well combined.
- Add the cream and then some small amounts of powdered sugar, pulsing after each addition, to reach the desired consistency.
- Frosting should be smooth and soft, yet hold its shape.