Mama Dip is a celebrity where I grew up in Chapel Hill, NC. She is a no nonsense woman who makes soul food to die for…which is something I miss sometimes up here in the health conscious Northwest…so imagine my delight when I stumbled upon her cookbook at a local Barnes and Noble! I bought it and the first thing I made was this delicious sour cream pound cake…
Sour Cream Pound Cake
adapted from Mama Dip’s Family Cookbook
*Warning, Mama Dip’s recipes are some of those rarities that actually make MORE (not less) than they claim, this for example is supposed to bake in 1 10″ tube pan and I found that it easily filled that plus a regular bread pan*
2 sticks softened butter 1/4 t. baking soda
2 3/4 cups sugar 1/2 t salt
5 eggs 1 cup sour cream, divided
1 t. lemon juice
1/2 t. vanilla extract
3 c. all purpose flour
– preheat oven to 325°
-In a large bowl (or your Kitchen Aid if you’re lucky) beat butter until fluffy. Add sugar gradually, beating well after each addition and scraping down sides of bowl often. Add one egg at a time, beating each until well blended. Add lemon juice.
– Mix flour, baking soda, and salt in a bowl. Add flour mixture one cup at a time along with half the sour cream. Mix the last cup of flour with the remaining sour cream and add. Stir in the Vanilla.
– Pour into a greased and floured tube pan
(or two) and bake for about 1 hour.
– Drizzle with a glaze of your choosing, I prefer a lemon glaze:
-mix about a teaspoon of lemon juice into about 3/4c. of powdered sugar. Add more lemon juice gradually until the consistency is pourable.