This pound cake is incredibly delicious and super moist. We have been baking it for twenty years.
CALEB’S My Special Needs Son
Caleb is my special needs son who has had 17 brain surgeries, cerebral palsy, seizures, and more, and he does love to bake. He started walking at 2 1/2 years old. Before he could even walk, I would put him on the counter to help me bake. His short-term memory is not good due to him having a brain bleed at birth and so many brain surgeries. He was able to memorize a pound cake recipe when he was tiny. It was similar to this recipe, but we have made it our own over the years. He still loves to bake this delicious cake.
This Cake Needs NO Topping
Every once in a while, I will fix a sauce to put on the cake but most of the time I do not even bother because it disappears so fast. As soon as the cake comes out of the oven, no one will even let it cool. Everyone agrees that you cannot get much better than a warm piece of Caleb’s Comfort Cake. Now, if I could just get them to slow down and enjoy it.
How Does Caleb Help Bake
You may be wondering what Caleb does to contribute to baking this cake. Remember, he has cerebral palsy on his left side. He has learned to crack the eggs by himself which is very challenging. He proudly puts the butter in the stand mixer and operates the mixer to cream the butter. His job is to measure the buttermilk and slowly pour it into the mixer when I alternate the flour.
Caleb Measure the Ingredients
Caleb helps me measure the salt, baking powder and extracts. He can preheat the oven by himself, and he puts the cold cake pan into the oven. Caleb has learned a lot and is a great big helper. Cooking is an excellent activity for all children but especially special needs children. You can read more about Caleb on several earlier posts.
Caleb’s Comfort Pound Cake
- 1 cup butter 2 sticks, softened
- 1/2 cup butter flavoring shortening.
- 3 cups of sugar
- Five eggs one
- 3/4 cup of sour cream.
- Add 1 TB butter flavoring or lemon or almond
- 2 TB pure vanilla extract.
- Add one teaspoon salt
- One teaspoon baking powder to the mixture.
- 3 cups all-purpose flour
- 3/4 cup buttermilk
- With an electric mixer, cream together 1 cup butter (2 sticks), softened and 1/2 cup butter flavoring shortening.
- Add 3 cups of sugar to the creamed butter and shortening. This is an important step. Cream these ingredients for 3 to 5 minutes until it is nice and fluffy. See Picture.
- Add five eggs one at a time just until the egg yolks disappear. About 1 to 2 minutes.
- Blend in 3/4 cup of sour cream.
- Add 1 TB butter flavoring (or lemon or almond) and 2 TB pure vanilla extract.
- Next, add one teaspoon salt and one teaspoon baking powder to the mixture.
- Alternate the 3 cups all-purpose flour with 3/4 cup buttermilk just until blended.
- Preheat oven 325 degrees
- Bake 325 degrees for 1 hour and 15 minutes. Allow the cake to cool completely about 20 to 30 minutes.
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