Today, Our Lady Oprah is talking about rudeness as a “serious national problem.” I could point the finger (but not THAT finger) all day long at the texters, the loud-talkers, the woman using profanity IN THE TOY SECTION and the cowboy seated in front of me who passed gas from Nashville to Boston, but then I’d have to point the finger at myself, because I’m totally flunking the Oprah quiz. I’ve sent e-mails while I talked on the phone. I let Henry the Wonderdog deliver an Act of Congress under the magnolia tree down the street. (He caught me off guard, Oprah.) And I’m chronically late.

Consider the name of this blog: Ezra Pound Cake. I’ve been meaning to post a pound cake recipe FOR MONTHS. Last weekend, Jeff reminded me that people who Googled “pound cake” were coming here and  leaving empty-handed. Probably scrawling my URL in public bathrooms.

Well, I’m no pound-cake tease. Today, I’m sharing my recipe for Lazy-Day Pound Cake.

What’s different about this pound cake? There aren’t any exotic ingredients. No demanding decorations. You don’t have to fill a water bath or fire up the torch. It’s not exciting. But it is GOOD. It has less flour and more sugar than most pound cake recipes. Sour cream AND heavy cream. And a little liquor. You can leave it out, if you want. I used it once when I misplaced the vanilla, and I liked it. It adds a little something-something.

Also, I bake this pound cake the old-fashioned way, starting out with a cold oven. I think it makes the “top” (which becomes the cake’s bottom) crunchier. We snack on the crust while the cake cools.

Since Lazy-Day Pound Cake isn’t cloyingly sweet, it works well as a blank canvas for toppings: a dusting of confectioner’s sugar, a basic white glaze, chocolate sauce, compotes, fresh fruit, whipped cream, ice cream, caramel, mascarpone, citrus glazes and syrups. Sometimes I leave the cake plain, so I can cover it in aluminum foil and change the toppings with each slice. If you top the entire cake, just cover it with a dome. It will stay moist for days.

So, to review, profanity and poop should be kept to oneself, but pound cake is meant to be shared. A saying destined for cross-stitched pillows everywhere.

Lazy-Day Pound Cake

From Rebecca Crump (EzraPoundCake.com)

Inspired by Warren Brown’s “CakeLove”

  • 2 1/2 cups + 3 tablespoons cake flour
  • 1 tablespoon potato starch
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon rum (optional)
  • 2 teaspoons whiskey (optional)
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 3 cups sugar
  • 5 large eggs, at room temperature
  • 1 egg yolk
  1. Place oven rack in middle position, but do not preheat. Generously coat a 10-inch Bundt pan with a nonstick spray, like Baker’s Joy®.
  2. In a medium-sized bowl, sift the flour, potato starch, salt and baking soda. Set aside.
  3. Measure the sour cream, heavy cream, rum, whiskey and vanilla extract into another bowl. Set aside.
  4. Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on the lowest speed, about 3-5 minutes. Add eggs one at a time, then the yolk. Scrape sides of bowl as necessary.
  5. Alternate adding the dry ingredients with the sour cream mixture, ending with the dry ingredients. Scrape the sides of the bowl, and mix at medium speed for 20 seconds.
  6. Pour the mixture into the greased Bundt pan. Rap the pan to eliminate air bubbles. Place pan in oven, and set oven temperature to 350 degrees F. Bake 50 minutes to 1 hour or until toothpick inserted into the center comes out clean. Cool on wire rack for 20 minutes. Run a knife around the cake to loosen it from the pan, and invert cake onto rack to cool completely.