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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