I got this recipe from my husband's deceased aunt. In their family, one does not deserate the deceased by making their recipes. I don't know why, but it's true; or it was true until Lynette, Sis' daughter-in-law, got uppity and made this poundcake. Since that time, Sis is living through her recipes, which, in my humble opinion, are completely awesome. Legend has it that Sis would spend her days in the kitchen making everything from homemade buscuits to peach pies. Her sloppy potaotes are epic (recipe forthcoming).
I was posting recipes that were easy to fix and good for you, but this is much more fun, and, now that summer is here, I have more time to get back to my southern roots and pay homage to a woman whom I have never met, but who has recipes that really speak to the southerner in us all.
First up:
Sour Cream Poundcake
You must follow this recipe exactly; A Kitchenaide is best, but I kick it old school and use a hand mixer. If anyone would like to procure me a Kitchenaide, I will happily take it off your hands. I hope my better half is reading this. Never mind. I would weigh 750 pounds...
5 Eggs
2 Sticks Butter
3 Cups Sugar
1 Cup Crisco
3.5 Cups Flour
1tsp Baking Powder
.5 Cups milk
.5 Pints sour cream
1.5 tsp lemon extract
1 tsp vanilla
Cream shortening, butter, and sugar in a really big bowl. Add eggs one at a time, while continuing to mix and scraping the bowl.
Mix flour and powder together in a separate bowl.
Add flour mixture alternately with milk and sour cream. This takes a while, but it is imperative to get the cake to rise properly. I put a third of the flour in and beat it well, then add the milkl, beating it well; flour and sour cream; flour. The batter is pretty thick.
Pour into a coned bundt pan (the really tall one with the removeable bottom?). This requires a helper because the batter is really heavy.
Bake at 325 for 1.5 hours
In honor of Aunt Sis.
