I'm glad my Mom cut this recipe out of the newspaper so many years ago, because you can't find it online (until now :). It's hands-down the best pound cake we've had!
The directions are easy to follow. It's one of those cakes that always turns out, which makes it a great dessert to prepare for company. And chances are, your guests will ask for the recipe... it's that good!
Alpha Moore, who provided this recipe to the newspaper, said she liked the challenge of cooking for a lot of people. She went on to say that, "My advice on cooking for crowds is to cook like you're cooking for your family, because you always want to do your best - no shortcuts allowed."
Alpha Moore once made a Christmas meal for 200 seniors in her home kitchen!
I used a cathedral shaped cake pan from Williams Sonoma for these cakes, but in the past, I've used a standard tube cake pan (like you use for angel food cake).
The pound cake is delicious, all by itself, served with coffee. Or, even better, served with fresh berries and homemade whipped cream.
Alpha Moore's Pound Cake
Serves 10 -15
3 sticks butter (1 1/2 cups), melted
3 cups sugar
6 whole eggs
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
3 cups all purpose flour
1 cup sour cream
Additional butter and flour for preparing the pan
1/3 cup butter, melted
2 cups powdered sugar
4 tablespoons fresh or bottled lemon juice
1. Cake: In a medium bowl, combine all ingredients except flour and sour cream. Blend well with a hand mixer.
2. Add in flour, once cup at a time, combining after each addition.
3. Blend in sour cream.
4. Grease and flour a tube cake pan (the two-part type used for angel food cakes).
5. Pour batter into prepared pan and bake at 325 degrees for 1 1/2 hours or until top cracks and a knife inserted comes out clean.
1. Glaze: Let butter cool for five minutes, then combine all ingredients with hand mixer.
2. Drizzle glaze over cake.