Costello's Famous Sour Cream Pound Cake

Posted on 05/13/2012 by poprika
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.

See more pictures and the recipe over at my blog, Phenomenom
poprika 14th-May-2012 11:57 am (UTC)
YES. Whenever I find a recipe that looks amazingly stained and old I do a mental dance, haha.

Thanks for the comment!
gf_girlie 14th-May-2012 12:51 am (UTC)
I want some of this cake.
spracker 14th-May-2012 03:55 am (UTC)
Well.. that looks delicious! And I agree with the sour cream being added - I use it in one of my favorite banana bread recipes, and it most definitely makes the finished product so much more moist! Yum!
poprika 14th-May-2012 11:57 am (UTC)
It does, doesn't it? Such an awesome little twist to traditional pound cake.

Thanks for the comment!
naughtyluvdoll banana bread14th-May-2012 01:06 pm (UTC)
with the sour cream... mmmm tasty:)
cocori 14th-May-2012 04:20 am (UTC)
This sounds and looks amazing!
slmader 14th-May-2012 10:52 am (UTC)
I'm going to make this cake at my first opportunity.
nova_bright 14th-May-2012 11:06 am (UTC)
Adding this to my bookmarks! This looks exactly like my childhood favourite treat, orange poppyseed cake, and I've been wanting to try to recreate it!
poprika 14th-May-2012 11:56 am (UTC)
Awesome! Well, I hope it works out for you n brings back some memories! Thanks :)
David Haas Great Article14th-May-2012 06:29 pm (UTC)
I have a quick question about your blog, do you think you could email me?
vettecat 15th-May-2012 01:50 pm (UTC)
Looks yummy - might try making it this weekend! But, does the finished cake have to be refrigerated if I leave off the icing? (We're a little tight on fridge space.)
poprika 15th-May-2012 01:54 pm (UTC)
I just put the cake in a cake container and left it out on the counter, icing and all. It'll probably only last about a week before getting a bit stale, but it should be good for at least 5 days!

If you find it gets dry, heat it in the microwave for about 10-20 seconds. If you leave the icing off, after you heat it up, spread the icing on and let it get all melty-awesome.
vettecat 15th-May-2012 01:57 pm (UTC)
Excellent, thanks so much!
sleepwalker41 16th-May-2012 12:54 pm (UTC)
This looks like the type of thing I could not be trusted alone in the house with. And yes, the higher the stain/smudge quotient, the better the recipe.
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