My grandmother was famous for this cake. She lived in a small Southern town, and for her, to love you was to feed you. This cake always meant love. Anytime there was a funeral, an illness, a family reunion, or any special occasion, she would show up with her sour cream pound cake. When she passed away, everyone who spoke at her funeral mentioned this cake. For all those who requested the recipe...here it is!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a tube pan.

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  • Beat butter, sugar, and shortening together with an electric mixer until creamy and fluffy. Add eggs, one at a time, beating well after each addition.

  • Sift flour and baking powder together in another bowl. Add to creamed mixture, alternating with milk and sour cream. Mix in vanilla extract and lemon extract. Pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 30 minutes.

Nutrition Facts

610 calories; 30.4 g total fat; 127 mg cholesterol; 171 mg sodium. 79.3 g carbohydrates; 6.5 g protein; Full Nutrition