This post contains the following recipes:
- Sour Cream Pound Cake
- Wilma's Pound Cake
Makes ?? servings
Preheat oven to 350ºF. Butter and flour a tube pan.
The Sour Cream Pound Cake recipe above is from Jambalaya: Tested Recipes From the Junior League of New Orleans 15th Anniversary Edition Revised (New Orleans: Junior League of New Orleans, Inc, 1983), 208.
Makes 1 tube cake (or 2 loaf pans)1 cup butter
3 cups sugar
6 eggs at room temperature
3 cups all-purpose flour
1/2-pint sour cream with 1/4 tsp soda beaten in
2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp lemon extract
Notes: The cookbook directions omit the pan sizes and do not mention pan preparation. I presume these are inadvertent errors and include my assumptions below; proceed as you see fit.
DirectionsPreheat oven to 350ºF. Butter and flour a 12-cup Bundt pan (or two 8.5- x 4-inch loaf pans); set aside.
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Alternately, add flour and sour cream to the creamed butter mixture, beginning and ending with flour. Stir in extracts.
Pour the batter into the prepared pan(s) and shake lightly to even out the top. Bake in preheated oven for 1 hour 15 minutes, or until the cake is golden brown and a toothpick inserted in the cake comes out clean.
When cake is cool, sprinkle confectioners' sugar on top.
Wilma S. contributed this Pound Cake recipe to Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 118.
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