One of my favorite desserts that Mom would make for a special occasion was her Sour Cream Pound Cake. Everyone raved over it. It's not a hard recipe and one that's worth a try.
According to good ole Wikipedia, a pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. However, the quantity is often changed to suit the size of the cake that is desired. I'm not really sure if it's a pound of each ingredient, but I do know it's good!!
1/2 cup butter*
1 cup oleo* (that's old school for margarine)
3 cups sugar
8 oz. package of cream cheese*
6 large eggs*
3 cups of cake flour (Swans Down is what I use)
2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
powered sugar for dusting
*ingredients should be at room temperature
Preheat the oven to 300 degrees.
Cream butter and oleo with a hand mixer until smooth in a very large mixing bowl. Add sugar and cream well. Add the cream cheese and blend together. Alternate adding the eggs and flour, mixing after each addition until thoroughly mixed. Add vanilla, lemon zest and juice and mix until incorporated.
Pour batter into a pre-greased and floured bundt pan.
Bake for 1.5 hrs at 300 degrees. Remove from the oven and let the cake rest and cool in the pan. The cake will deflate some.
Carefully invert the cake onto a cake platter and sift powdered sugar over the top of the cake.
Can be sliced and served with fresh strawberries and whipped cream. Also, you can omit the powdered sugar and make a lemon glaze with powdered sugar and lemon juice.