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Sour Cream Pound Cake
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Have a recipe you'd like to share?

It could be corn bread or a favorite cake you have made for years or something else you'd just like to share. Send it to us to be included on the Food & Beverage page and on gainesvilletimes.com.

E-mail: life@gainesvilletimes.com

Mail: Recipes, The Times, P.O. Box 838, Gainesville, GA 30503


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!

PoundcakeDOC
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