BakeBakeBake

Every year for Mother's Day, I ask my mom what kind of cake she wants to make. Every year I throw her a bunch of new recipes I've come across since the last Mother's Day, ranging from ridiculous to classic. Every year she dutifully goes through them all before requesting the same cake she always does: Costello's pound cake. This is a recipe that was given to us by a family friend years ago. The paper it was written on is covered with butter stains and smudges of various food items. It's the kind of recipe that you know is full of tradition just by looking at it. And, from its dog eared edges and faded ink, you know it must be quite delicious.

Those are my favourite kind of recipes. The ones I want to seal in plastic and frame into a display. This pound cake definitely deserves the attention. It uses sour cream instead of milk, a substitution that makes the cake moist and smooth. This cake is so simple to make; it literally just requires you to mix the wet and dry together. This just adds to its amazing-ness, if you ask me.

I chose to top it with cream cheese icing, mostly because I'm obsessed with the stuff. Feel free to use your favourite icing, but if you ask me, I'm just gonna swear by cream cheese.