Lillian Smith Sour Cream Pound Cake
Whenever my mom made this Pound Cake I always thought is was better than any store bought cake.  My mom was given this recipe from her sister-in-law Florence Ferlita Saporito in the 1950's, but we are unsure who Lillian Smith was.  But when my daughter's school asked the kids to make desserts for Grandparent's Day, this old recipe came to mind and brought back pleasant childhood memories.  Hope you and your family will also enjoy it's great taste.  We have always baked in in a Bundt type pan
Qua. 12-18 people

Pound Cake  

1/2  lbs butter, softened (2 sticks)

3  cups sugar

[Cream butter and sugar together.]


6  eggs, added one at a time

3  cups of flour

1/4  tsp. baking soda

pinch of salt

1  cup sour cream

1 tsp. vanilla extract1 tsp. lemon extract




Sift flour, baking soda and salt and set aside.  Cream butter and sugar in a mixer.  Add eggs one at a time and after mixed together gradually add the flour mixture.  Then add the last three ingredients; sour cream, vanilla and lemon extracts until evenly mixed together.

Grease a Bundt pan and lightly flour before pouring the cake mixture in the baking pan. Serves 12 to 20 people.

Bake 325 degrees, bake for 1-1/2 hours or use the toothpick test.  (Depending on the baking pan the recipe time indicates between 1 and 1-1/2 hours to bake).


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Most recent revision  22 Nov 2011