Last week, to much fanfare (in our living room), The American Cookbook was released! All day Monday I got texts and emails as people got their preordered books in the mail, and it feels overwhelmingly amazing to know that something I worked so hard to create is out there in kitchens around the world. It’s thrilling and humbling and terrifying, all at once. Naturally, we celebrated by having some friends over for burritos.
Over the next few months I plan on sharing recipes from the book, and I’m excited to kick it off today with a classic (and a favorite)- pound cake. Each year on my birthday my grandma, Bobbie, would make me three things- pound cake for breakfast, pimento cheese that I didn’t have to share, and a mountain pie. Of all the cakes, pound cake is the best (though it’s still not better than pie, guys). This recipe makes a tart, moist, and delicious cake.
Lemon Sour Cream Pound Cake
The American Cookbook by Elena Rosemond-Hoerr and Caroline Bretherton
1 cup butter, softened, plus extra for greasing
2 cups sugar
1 tsp vanilla extract
3 cups flour
1/4 tsp baking soda
1 cup sour cream
for the glaze:
1 tbsp whole milk
Juice of 1 lemon
1 cup powdered sugar
Preheat the oven to 350F. Beat the butter in a large bowl and gradually add in sugar, beating until light and fluffy. Add the eggs, one at a time, whisking well between each addition. Add in vanilla extract.
Sift together flour and baking soda into a bowl. Add to the egg mixture, one third at a time, alternating with sour cream.
Spoon batter into a greased 10″ bundt pan. Bake for 40-45 minutes, or until golden brown and firm. Allow cake to cool for 10 minutes before turning it out onto a plate.
Whisk together milk, lemon juice, and sugar. Slowly pour the glaze evenly over the cake. Serve warm.