June reminds me of strawberries. What could be more delicious than a rich pound cake with a hint of brandy or cognac, dusted with powdered sugar and surrounded by luscious plum strawberries. 

I make this pound cake often since it is a great foundation for different cakes. Put 2 cups of blueberries in the batter for blueberry pound cake. Omit vanilla and brandy; add 1/4 cup of fresh lemon juice and 2 tablespoons of lemon zest. And how about drizzling chocolate glaze and sprinkling toasted pecans. Just use your imagination to create a variety of cakes with one simple recipe. 

I served this cake with fresh whipped cream!

3 cups white sugar

2 cups unsalted butter, softened

6 large eggs, room temperature

2 ½ teaspoon vanilla extract

seeds from one vanilla bean

 2 tablespoon brandy or cognac

3 cups all-purpose flour

½ teaspoon salt

¼ teaspoon baking soda

1 cup sour cream

1 tablespoon confectioners’ sugar, or as needed

Directions

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt).

Beat sugar and butter with an electric mixer in a large bowl until light, fluffy, and lighter in color.

Add eggs, one at a time, beating well after each addition. Beat in vanilla and brand.

Add flour mixture to the wet ingredients alternately with sour cream, mixing until just incorporated.

Pour batter into the prepared pan and spread to smooth the top.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes. Remove from the oven and cool for 10 minutes in the pan. Invert carefully onto a serving plate and let cool completely.

Dust with confectioners’ sugar before serving.

Enjoy!