O how I love the Neely's! After making this dish, I want to make every single one of their recipes! (If only I was a southern food lover!) I have never had Pound Cake even close to this good! My momma makes some good pound cake, and I was honestly nervous to try to live up to it....sorry mom! I found a new recipe, and it is divine...get ready to eat and entire loaf foodies! Super Moist Pound Cake
2 sticks unsalted butter, room temperature, divided
3 cups sugar
6 large eggs, room temperature
2 1/2 teaspoons vanilla extract (or lemon, almond, or orange)
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan (or 4 mini bundt pans). Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
To make whipped cream from whole cream, make sure that cream is extremely cold. For every 1 cup of cream, add 1 Tablespoon of white sugar. Using an electric hand mixer, whip until fluffy, about 5 minutes.
Top with whipped cream and fresh fruit, if desired.
Recipe From: The Neely's