Growing up, my mother always had a loaf of Sara Lee pound cake in the freezer. I don’t remember it ever getting thawed. We’d carve off thin pieces and eat them quickly while still frozen, dense, and chewy. I loved the sticky crust and how cleanly the tight, tender crumb sliced.
This recipe bakes up just as delicate, has a thick brown crust, and is enriched with sour cream and an extra yolk. All the butter ensures that it will stay moist on your counter for days — but I still prefer it frozen, so the crust is jammy and soft, sticking to my fingers while I devour a sliver.
