“it’s the little memories that will last a lifetime”

Today I get to spend time with only Mia. It doesn’t happen often; usually I have 2 or 3 of my granddaughters at a time. So for breakfast she requested homemade pound cake, which means I am going to be baking this morning.

I’ve tried so many different pound cake recipes, some with cream cheese, some with sour cream, some with all purpose flour, some with cake flour; there are so many to choose from. My favorite pound cake calls for cake flour. I love baking with cake flour because it makes soft cake layers, and forms less gluten. I didn’t have any cake flour so I had to use all purpose flour toady, which was fine because like I said, Mia wanted it for breakfast.

Mia’s pound cake

• 2 sticks of butter
• 2 1/2 cups of sugar
• 1 cup sour cream
• 3 cups of all purpose flour
• 1/2 teaspoon of baking soda
• 6 large eggs
• 2 teaspoon of vanilla

Preheat oven 300°

In a large mixing bowl, mix the butter and sugar until creamy and then add the sour cream. Mix the flour and baking soda together, gradually adding it to the creamed mixture. Alternate adding the creamed mixture with the eggs one at a time. Then, add the vanilla and pour the mixture into a greased bunt cake pan. Bake for 1 hour and 20 minutes, or until done.