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!