This incredibly simple versatile pound cake is one I make over and over and comes from A+ Recipes from Hickory Hollow School, submitted by Michael Shank.
1 cup butter, softened
2 cups sugar
1 cup sour cream or plain yogurt
1 Tablespoon vanilla
2 Tablespoons (flavoring-see variations)
2 1/2 cups flour
1/4 teaspoon baking soda
3/4 teaspoon salt
Method: Cream butter and sugar well. Add eggs, flavorings, and sour cream or yogurt. Add dry ingredients and beat well. Pour into greased tube pan or two loaf pans and bake at 300 degrees for one hour or until cake tester (dry spaghetti noodle ;) ) comes out clean. Cool completely before removing from pan.
Variations: We love using maple flavoring and adding chopped walnuts, then topping with maple glaze or maple cream cheese frosting and serving with homemade coffee custard. I’ve also used orange flavoring and orange zest and swirled blackberry jam through the orange flavored batter once the batter was in the pan, before baking. I’ve also used lemon flavoring and swirled lavender jelly through. Cinnamon-sugar and nuts can be layered through the batter. Use any flavor and addition you like.