Southern Weddings

When I first told BDK (my handsome husband) I was going to start writing a Southern recipe column he literally laughed out loud! I know you’re thinking what a mean man, but he really is as sweet as the pie I cannot cook. We always joke that I am culinarily challenged – so when we were sitting in one of our brainstorming meetings and I volunteered to write a recipe feature you can understand his surprise. Well, just for you fabulous readers I’ve decided to put away my debit card and tie on my seersucker apron.

I am so excited to share our first recipe with you: my Mama’s Homemade Pound Cake. Yum! (She even included her lower calorie version!). Download the recipe card here and start your collection today!

What you’ll need:
1/2 pound (2 sticks) butter (LC Version: Use low fat margarine instead of butter).
3 cups sugar (LC Version: 1 1/2 cups sugar and 1 1/2 cups Splenda).
1 cup sour cream (LC Version: Use non-fat sour cream or plain non-fat Greek yogurt).
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs (LC Version: Use 3 egg whites and 3 whole eggs).
1 teaspoon vanilla

Photo from Smitten Kitchen

Directions:
Preheat oven to 325 degrees F.
In a large mixing bowl, whip the butter and sugar together. Add the sour cream and mix until creamy. 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 bunt pan. Bake for approximately 1 hour and 20 minutes.
For a little added deliciousness whip together a bit of powdered sugar, a splash of milk and a touch of vanilla extract. Whip until smooth and then drizzle over cooled cake for a tasty glaze. Sounds delicious, right? I promise you it’s divine!

What’s your favorite Southern recipe? Send it my way. We’re looking for all your best from below the Mason-Dixon. Find out all the details on submitting your favorite recipe here.

Written with love by Marissa