My aunts were great cooks. When it was a birthday, they would ask what our favorite cake was and we would tell them and they would make it for us. I vaguely remember a cake called a Ribbon cake, I think that was my brother Doug's favorite. My brother Steve liked a German Chocolate cake. Me, well I just liked a plain pound cake!!! I still do!!!
|Lemon Pound Cake with Mint, Berries and Cream|
Photo from Southern Living Magazine
Laurelwood Plantation Pound Cake
By Myra Campbell Phillips
6 eggs ¼ tsp. salt
1 cup butter ¼ tsp. baking soda
3 cups sugar 1 tsp. orange extract
1 8oz sour cream 1 tsp. lemon extract
3 cups all-purpose flour 1 tsp. vanilla extract (must be real)
Leave butter out to soften and once it is soft cream butter with a mixer, then gradually add in the sugar. Add the eggs one at a time. In separate bowl, sift the flour, salt, and soda. Add flour to the mixing bowl of batter alternating with the sour cream, and ending with the flour. Add the extracts (I am a bit heavy handed with the extract because I like a lot of flavor, so it may be a tad more than a teaspoon of each.) Pour batter into a greased tube pan that has been greased with butter and lightly floured. Bake at 325 degrees for 1 hour and 20 minutes.