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Sour Cream Pound Cake

POSTED: May 13, 2008 3:21 p.m.

We're extra grateful to Oakwood resident Irene Reed, 89, who allowed us to share her recipe for Sour Cream Pound Cake.

Cake:

  • 3 cups sugar
  • 3 cups plain flour
  • 1 cup Crisco
  • 1 cup sour cream (use Breakstone's only)
  • 6 eggs
  • Pinch of salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon lemon

Put all in a bowl. Beat just to moisten, then beat 4 minutes at medium speed. Bake in a greased and floured tube pan at 300 degrees for 1 1/2 hours.

Glaze:

  • 1/2 stick margarine, melted
  • 1/2 pound powdered sugar
  • 2 tablespoons sweet milk
  • 1 teaspoon vanilla
  • 1 teaspoon lemon

Combine and drizzle over the warm cake. Enjoy!



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