Sour Cream Pound Cake by: Fredda Perkins (aka my mom)
1/2 cup butter, softened 1/2 cup shortening
3 cups sugar 6 eggs
1/4 teaspoon baking powder 3 cups sifted cake flour
1/4 teaspoon baking soda 1/4 teaspoon salt
1 teaspoon vanilla ( or substitute lemon extract for a different taste) 1 (8 ounce) carton sour cream

This recipe is not hard but requires a decent mixer since it makes a large volume of batter and several of the ingredients are added while the mixer is going.

Beat butter and shortening at medium speed with electric mixer about 2 minutes until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add vanilla. Add eggs, on at a time, beating just until yellow disappears. Comine flour Baking powder, soda, and salt; add to creamed mixture alternative with sour cream, beginning and ending with flour mixture. Pour batter into a greased and floured 10 in. tube pan. Bake at 325 degrees for 1 1/2 hours or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes; remove from pan. Cool.

This cake could also be topped with a glaze but I usually just serve it as is. This makes a very good, smooth textured cake.