This 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.