Categories: Cake

Ingredients

• 1 1/2 cups softened butter
• 2 cups white sugar
• 4 eggs
• 1 cup sour cream or unflavored yogurt
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla
• 2 cups cake flour -- (DO NOT SIFT-use it right out of the box)

Directions

1. Preheat oven to 325° F., rack in the middle position.

2. Generously butter and flour two 9-inch round cake pans. (Don’t use Pam or spray shortening-it won’t work.)

3. Cream softened butter and sugar in the bowl of an electric mixer. (You can mix this cake by band, but it takes some muscle.) Add the eggs, one at a time, and beat until they’re nice and fluffy. Then add the sour cream, baking powder and vanilla. Mix it all up and then add the flour, one cup at a time, and beat until the batter is smooth and has no lumps.

4. Pour the batter into the pans and bake at 325 degrees E for 45 to 50 minutes. (The cakes should be golden brown on top.)

5. Cool in the pans on a rack for 20 minutes. Run a knife around the inside edges of the pans to loosen the cakes and turn them out on the rack.

6. After the cakes are completely cool, wrap each one in plastic wrap, sealing tightly. Wrap these packages in foil and store them in the refrigerator for 48 hours. Take them out an hour before you serve, but don’t unwrap them until you’re ready to assemble the dessert.

7. NOTES : Pound Plus Cake must chill for 48 hours. Make it 2 days before you plan to serve. You can also bake it, cool it, wrap it in plastic wrap and then in foil, and freeze it until you need it. This recipe makes 2 cakes.

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