Pre-heat the oven to 325 degrees.
Ingredients:
2 1/4 c. Flour
1/2 tsp. Salt
1/4 tsp. Baking Soda
1/2 tsp. Baking Powder
2 c. Sugar
1 c. Butter Softened
10 oz. Sour Cream (approx 1c. & 2T.)
Juice From One Large Lemon
2 tsp. Vanilla
3 eggs
It's a one bowl process.
Mix the first 4 ingredients together and then add all the others with and electric mixer until combined. Once it is combined, stop mixing because if you over mix it will cause a cake with tunnels. Grease and flour a tube or bundt pan (or spray it with Baker's Joy). Bake for 1 hour. Enjoy!
You can make a simple glaze from 1 c. of Powdered Sugar and 2-3 T. of Fresh Lemon Juice and add it if you like. However, I usually prefer it just as it is when it comes out of the oven.
Hey Y'all!
I'm Charlie. This is my blog Pickled Okra.
It's about 2/3 crafting and 1/3 cooking.
I named my blog Pickled Okra because I feel
that my blog is like me, and cannot be
separated from my Southern Appalachian
heritage any more than I could. Both of my
grandmothers can pickled okra and I have
too, (though mine wasn't as good as theirs).
The words "Pickled Okra" bring memories
back to me--gardening, sewing, crocheting,
and canning with my mama & grandmothers,
playing in the dirt with my brother, running
through the woods.
God bless and keep you!
Charlie
This is one of my favorite cakes. (I have 5 I really love.) I request it for my birthday more often than not. It is my mother's own tweaked pound cake recipe. It is super moist and absolutely knock-your-socks off good. I had to beg her to use it here. If you are from the South you know how "secret" family recipes are, so feel privileged. If Mama didn't love me so much I don't think she would have let me do this for y'all! I hope you enjoy every crumb as much as I do!
Read more about Charlie HERE