Pistachio Poundcake

I'm cheating today and posting this on both of my blogs (it's too good not to share everywhere!).

For our office's Thanksgiving "Feast," I volunteered to bring pistachio pound cake. I feel it sounds more complicated than it was, as I prepared a pound cake as directed then just added a teeny little splash (about half a teaspoon or less) of pistachio extract* and four regular drops of green food coloring into the mix. Also, this wasn't just any pound cake recipe; this was my grandmother's pound cake recipe and my very first time attempting a pound cake! I even went out and bought a flour sifter so I could execute the recipe exactly right.

Pistachio flavor included or not, I was impressed with the outcome! The pound cake crust was perfect and the overall texture and level of moistness were right on.

Without further adieu, my grandmother's sour cream pound cake recipe!

INGREDIENTS

• 1/2 pound (2 sticks) butter, softened
• 3 cups sugar
• 1 cup sour cream
• 1/2 teaspoon baking soda
• 3 cups all-purpose flour
• 6 large eggs
• 1 teaspoon vanilla

DIRECTIONS

Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

*I bought pistachio extract from King Arthur Flour for $6.95 plus shipping. I seriously warn you (SERIOUSLY!) to proceed with caution when using pistachio extract. It's INCREDIBLY potent.