The 47-yr-sour sour cream pound cake!

Nan,

We just had dinner... And your pound cake was fabulous! Chris actually said my pound cake was yummy for the first time. LOL! (Maybe no more Sarah Lee for him?) I only had lowfat sour cream in my fridge so that's what I put in my cake. And I always use a "modifed cake flour" (2 T. corn flour + 14 T. plain four for 1 cup)in all my cakes. Also, I used caster sugar instead of the regular white sugar as it's finer. Just like you, we also enjoyed this cake "plain" and "simple". As I don't have a 10 inch tube pan, I baked the cake in a 9 x 13 inch tray bake tin instead. The baking time was actully much less this way. I cut the cake into thin small slices and gave my neighbour some as well. (She runs a B & B service nextdoor and always appreciates goodies from me so she doesn't have to buy them from the shops coz she doesn't cook for her guests!) We had it with some ice cream and kiwis (also what's left. ^_^) And of course, a cuppa and expresso! Thanks! I think I will try Suzanne's Perfect pound cake next time!