This post is dedicated to my grandfather, whose 78^th birthday was yesterday, January 10. This recipe has been in the family for over 40 years and is one of his signature dishes. The pound cake’s name is derived from the face that, traditionally, a pound of each of the essential ingredients in it—butter, sugar, eggs, and flour—was used. Over the years my grandfather has perfected our pound cake recipe, which is used by family and friends from Florida to California and even as far away as New Zealand. It’s a versatile, adaptible cake, with varities including lemon, banana, and sheet cake.

My grandfather really loves his children and grandchildren. He’s one of my main inspirations for my culinary journeys, though our culinary styles are quite different at times. I’m constantly seeking out new cuisines and new recipes, some of which are quite elaborate, while my grandfather’s repertoire packs in the flavor and cuts back the labor. I always look forward to visiting and having some of his home cooking.

As a child, I remember loving to be in the kitchen with him, and always wanting to help. I enjoyed making pancakes, and eagerly awaited my chance to flip them. This is my sister, Sadie, helping make blackberry cobblers.

My grandparents’ home is the gathering place for my family, its kitchen in particular. My grandfather always cooks a birthday dinner for each member of the family, at which they get to choose the menu. It’s a considerate and wonderful way to bring the family together.

Happy Birthday, Papa!!

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Sour Cream Pound Cake

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This sour cream pound cake is moist and delicious. The recipe is very versatile and a great base recipe.

Ingredients

• 2 sticks butter (room temperature)
• 3 cups sugar
• 7 jumbo eggs
• 1 container sour cream (8 ounces)
• 1 teaspoon pure vanilla extract
• 3 cups unbleached all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking soda
• cooking spray

Directions

Step 1

Using a stand mixer beat butter and sugar on medium to medium-high speed for five minutes, scraping down the sides as needed. Add eggs 1 at a time, until fully incorporated (make sure to use the flat beater instead of the whisk; the whisk will cause to much air to get into the cake, making the cake fall). Add sour cream and vanilla, and mix until uniform.

Step 2

Reduce speed to low and add flour and baking soda. Stir until just incorporated.

Step 3

Spray a nonstick tube pan or fluted pan with cooking spray. Bake at 325 degrees for 1 hour. Cake is done when a toothpick inserted into it comes out mostly clean, but not completely. You want the cake to remain moist. Remove from oven and cool in pan for 15 minutes. Place a wire wrack over cake pan and invert cake onto cooling wrack. Cool completely, then serve.