I have to confess this pound cake recipe has been one of my favorites for a long time (45+ years). My mother has been baking this since I was a child and my Momma is now 78 years young. I know there are many recipes out there for pound cake, but I think this is the best, so why bother searching. I have made several variations like lemon poppy-seed, key lime, red velvet, orange, banana nut, pumpkin, mini chocolate chip, etc. You can use your imagination but this base recipe produces a moist, fine tight crumb. If you are a fan of Sara Lee's Pound Cake then this one is for you. This pound cake never disappoints.
10-inch non-removable bottom tube pan: generously buttered and flour
Put into a cold oven and then turn your oven on to recommended temperature
2 sticks unsalted butter, room temperature
3 cups granulated sugar
3 cups sifted cake flour (must only use cake flour)
1/2 teaspoon salt
7 large eggs, room temperature
1 T. vanilla extract or seeds from one vanilla bean
1/2 cup heavy cream (room temperature)
1/2 cup sour cream (room temperature)
3 oz. dark chocolate melted
3 oz. semi sweet chocolate melted
Cream butter and sugar until fluffy and lighter in color. Add each egg one at a time and beat. Continue to cream until well incorporated. Add the sour cream and heavy cream. Continue beating until mixed well. Slowly add cake flour and salt. Add vanilla.
Take 2 1/2 cups of batter and mix in melted chocolate until well incorporated. Add 2/3 of vanilla batter into tube pan. Add chocolate batter and then remaining vanilla batter on top.
Put into a 350 degree oven for 50 minutes and then reduce oven to 325 degrees and bake for another 35+ minutes. Do the toothpick test. Sometimes you might have to add another 10 to 15 minutes of baking time. Cool completely and remove from pan. Sprinkle with powder sugar or drizzle a confectioner's glaze or even chocolate ganache is nice. Enjoy!
Wrap cooled cake with plastic wrap. Gets better with age. Stores up to 5 days. Freezes well.