Pounds of pound cakes

In Uncategorized on June 5, 2009 at 4:07 pm

Sour Cream Pound Cake

1/2 lb. butter
1/2 c. shortening
3 c. sugar
5 eggs
3 c. cake flour
1/2 tsp. baking powder
1/4 c. milk
1 c. sour cream
1 tsp. vanilla
1 tsp. lemon extract

Cream butter, shortening and sugar until creamy and fluffy. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients; add alternately with milk and sour cream to creamed mixture. Add vanilla and lemon extract. Pour into greased, floured tube pan. Bake in preheated 300 degree oven for 1 hour and 30 minutes.

Mrs. Betty Bailey Dunlap, Sec.
OES, Chap. No. 157, Walnut Cove, North Carolina

(Editor’s note: Grandma loved to clip recipes for pound cakes. We know this because she had a lot of them! I have listed the pound cake recipes that she seemed to value the most — i.e., the ones she copied over into her recipe keepsake book — as separate posts. This posting here before you is a catch-all for the rest of the newspaper clippings and photocopies she saved but I’m not sure ever made. Do any of you remember any of these?)

recipe pound cakes photocopy

recipe pound cake cornmeal sour cream

recipe pound cake cream cheese

recipe pound cake orange


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