Nothing beats southern pound cake with a big glass of southern sweet tea. So, I channeled my inner southern belle and whipped up a batch of both.
2 sticks Butter, room temp
3 cups Sugar
16 ounces (1 cup) Sour Cream
1 tsp Vanilla
1 tsp Almond Extract
3 cups Flour
1/2 tsp baking soda
1.) In a bowl mix flour and baking soda well, set aside.
2.) Cream together butter and sugar.
3.) Add eggs and mix well.
4.) Add sour cream, vanilla, and almond. Mix well.
5.) Add flour and baking soda mix, 1 cup at a time. Mix until well blended.
6.) Pour into a fluted pan or loaf pans and bake on 300* for 1 1/2 to 2 hours – until top is golden brown. Cool 10 minutes then flip cake out, and allow to cool the rest of the way.
Top with strawberries or another berry and enjoy. Or enjoy sprinkled with powdered sugar as a treat or breakfast!
SOUTHERN SWEET TEA
2 Earl Grey tea bags
2 Green Tea bags
4 Black Tea bags
1 gallon cold water
1 cup sugar
Gallon glass jar
Fill gallon jar with cold water. Place tea bags in jar. Set in sun, covered, for 1 hour.
After one hour, add sugar and stir well. Pour over ice and enjoy!!