Full Recipe
Author
PJ Hamel | 2013-04-30
Description
Close-grained, and with buttermilk-like tang from sour cream, this Scandinavian-style pound cake is wonderful with berries (and whipped cream) — or just as it is, in all its simple glory. Note that this cake is more European-style than American; it's sturdy and substantial, not fall-apart soft. But that makes it even better for slicing and soaking up sauce or berry juice.
