This famous pound cake is a star to all those around the area where my great-grandmother made it for family and friends, until she went to be the Lord when she was 102. She was the town Mayor of the Denim Community in Southeast Mississippi for years. She was known and loved for many things, and her famous pound cake was one of the beloved favorites!
My wonderful Aunt Jeanette, my mom’s sister, sent it to me recently. It’s been handed down through generations! It’s a labor of love, and I know you will enjoy making it for your friends and family just as she did!
Ingredients:
- 3 cups all-purpose flour (sifted 7 times)
- ½ tsp baking soda
- 3 cups sugar
- 5 eggs (separated)
- 1 cup butter (2 sticks)
- 1 tbsp. butter flavoring
- 1 tbsp. vanilla extract
- 1 cup sour cream
A few notes before starting… When you start creaming your sugar and butter together, put your mixer on low and don’t cut it off until everything is in the bowl, then put in the mixer on medium and beat for 8 minutes. This is a good time to beat the egg whites. The dough looks almost like butter. Grease and flour your cake pans. Bake on 350 degrees for 1 hour. *** DO NOT OPEN THE OVEN DOOR WHILE CAKE IS COOKING***
Directions:
- Sift 7x enough flour to measure 3 cups
- Add ½ teaspoon of baking soda and set aside
- Cream together 2 cups of sugar and butter (the additional cup of sugar will be added to the egg white later)
- Add flavorings
- Separate egg whites and egg yolks
- Set egg whites aside
- Add egg yolks to mixture- one at a time
- Add flour mixture and sour cream alternately until all is gone. Keep mixer gong while beating egg whites
- Beat egg whites until stiff
- Add remaining 1 cup of sugar and beat until they hold a peak (Granny’s secret… adding the sugar to the egg whites is what makes the outer crust crisp)
- Turn off mixer and fold egg whites into batter (Do not use mixer to do this)
- Pour batter into two loaf pans of one bunt pan
- Bake at 350 for 1 hour
Made in the kitchen of: Rachel Lynn Harper
Photo credit: Rachel Lynn Harper
