Happy Fabulous Friday!!

I am so excited to share this recipe and story!! This recipe won a contest for a Mother’s Day Contest for Delish. My mother’s Lemon Pound Cake is so special to me and created so many memories for our family!!

Mother’s Day Tribute to Mary Windham

I have so many wonderful memories and recipes from my mother’s recipe collection it’s hard to pick just one. She inspired me to learn how to cook as a little girl because she did it with so much love and passion just as well as her mother. Coming from a family of 8 boys and 8 girls my mother learned to cook at a young age and is still whipping up marvelous meals many years later. As a little girl I loved our weekly Saturday trips to the grocery store, and I am so thankful for everything she taught me. She is still teaching me many lessons today.  She had to help her mother bring the tasty to the table growing up and she continued the family tradition when she started her own family.  I am thankful to be a part of the next generation to carry on the amazing traditions and continue creating memories through meals.

I am going to pick her famous pound cake because it must be one of my favorite recipes for creating memories through meals. As a little girl I remember the brown bowl in the picture meaning it was time to make something sweet.  My mom would bake her famous lemon and sour cream pound cakes 10 at a time to take on our trips to her home state “Sweet Home Alabam” to visit her mother. 

I remember counting out 6 eggs, melting the butter, and mixing it all up for a delicious moist pound cake. Everyone would ask Aunt Mary did you bring any cake. It was a staple for our family dinners and still is today. It would be so funny my grandmother would freeze some for later before everyone ate all of them. I was so excited the first time I made the cake by myself and it turned out just like hers. I will forever cherish these memories and continue to make her pound cake recipe!!

Ingredients

6 large eggs

3 cups of granulated sugar

1 1/2 cups of butter (3 sticks of melted butter

3 cups of Swans Down Cake Flour

1 teaspoon baking powder

5 Tablespoons Lemon Extract Flavor

4-5 Tablespoons of Miracle Whip

3 Tablespoons sour cream

Instructions

Cream butter and sugar together; add eggs one at a time, beating thoroughly. Add lemon flavor, sour cream, and miracle whip. Next add cake flour and baking powder. Mix until smooth

Spray tube cake pan with Bakers Joy baking spray and Bake on 325 F for 1 hour and 30 mintues. Enjoy!!

21 Comments

  1. What a nice tribute to your mother! I’m always looking for a great lemon pound cake recipe so I definitely be pinning this for later 🙂

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