Lou Lou’s Poundcake

Kat and I have mentioned before that we grew up in the quintessetnial small town-one red light, dirt roads galore, everybody knows everybody. I mean where else could you say the name, “Lou Lou,” and everyone knows exactly who you were talking about. There’s no need for a last name-just “Lou Lou.” Kind of like Cher.

That’s Lou Lou in the middle, with her sister, Miss Myrtle in the pink, and the other gal is our grandmother, Lala. Yes, we had a Lou Lou and a Lala in town.

Lou Lou had eight other siblings and after they’d all grown up, several of them lived on the same street in different houses all within feet of each other. The cutest. She was such a sweet lady- the kind that never seemed to lose their patience, say anything unkind about anyone, or ever be in a bad mood. At her funeral, a family member read a note that Lou Lou had tucked away in her Bible that was was written by one of her great nephews, and I don’t remember the exacts words, but he pretty much told her she was the nicest lady in the world. Can you even?
Lou Lou loved to do what any good southern lady does, and she baked. Sugar cookies and poundcake were among her specialities.

Everyone needs a poundcake recipe in their repertoire. It’s a dessert everyone loves, and if they don’t, then I don’t know why you are inviting them over to your house anyways. Get new friends.

Ingredients:
-2 sticks butter, softened
-3 C. sugar
-8 oz. sour cream
-3 C. flour
-1/2 tsp. baking soda
-6 eggs room temperature
-1 tsp. vanilla

1. Cream together butter and sugar until fluffy.
2. Add sour cream.
3. Sift flour and baking soda and add to butter mix, alternating with eggs and beating well after each egg until yellow disappears. Start and end with flour.
4. Add vanilla.
5. Bake at 325 in a greased bundt pan for 1 hour and 20 min.
   

It’s great by itself, topped with sliced strawberries and/or peaches and whipped cream, and our mom’s personal favorite-for breakfast. Super healthy.

Make it sometime soon, and make Lou Lou proud.