Sour-cream pound cake
Serves 8 to 10
Stephanie Forbes from Gwynn Oak, Md., recalled that when she was a child growing up in Berkeley, her mother used to make a wonderful pound cake every week. She does not remember the specific ingredients, but she is sure it had sour cream as well as orange, lemon and vanilla extracts.
She said her mom was a devoted reader of women's magazines and that perhaps the recipe came from one of those publications.
Kitty Lee Devilbiss from Union Bridge, Md., sent in a recipe for a sour-cream pound cake that she said was printed in a special insert of Better Homes and Gardens magazine sometime in the early 1970s. Titled "America's Best Homemade Pies, Cakes and Breads," the collection included prize-winners from state fairs. Devilbiss said this recipe was a champion for her as well at the Carroll County (Md.) 4-H fair "way back when." This classic recipe makes a deliciously rich pound cake that keeps very well.
Serve it with fresh berries and ice cream, or all on its own. Any way you serve this one, it's a winner.
2¾ cups sugar
1 cup butter, softened
3 cups sifted all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup sour cream
½ teaspoon lemon extract
½ teaspoon orange extract
½ teaspoon vanilla
Confectioners sugar for garnish, optional
In a mixer bowl, cream together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition.
Sift together flour, salt and baking soda; add to creamed mixture alternately with the sour cream, beating well after each addition.
Add extracts and vanilla; beat well.
Pour batter into greased and floured 10-inch tube or bundt pan.
Bake in a 350-degree oven for 1½ hours or until cake tests done. Cool 15 minutes; remove from pan.
When cool, sprinkle with confectioners sugar, if desired.