strawberry pound cakeThis one brings southern cooking to Napa–our favorite pound cake recipe from our dear friend Wanelle is elevated by dark chocolate balsamic vinegar over whip cream and strawberries.

 

3 sticks salted butter, softened

3 cups sugar

6 eggs

3 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 cup sour cream

2 teaspoons vanilla extract

 

Preheat oven 325 degrees.

With an electric beater, combine butter, sugar, salt, baking soda. Add 1 cup sour cream and vanilla extract. Add flour one cup at a time until all is blended together and the batter is smooth. Pour into greased cake pan and place in center of the over. Bake 50-55 minute until spongy on top, checking and rotating the pan every 20 minutes. Serve with whip cream, dark chocolate balsamic and fresh strawberries.

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