![]() The cake, which is a perfect base for peaches and whipped cream or another fruit topping, gets better after a couple of days and will be good for a week if you keep it well wrapped. Charles found the recipe and deciphered it, and included it in her cookbook "A Real Southern Cook: In Her Savannah Kitchen." You can use lemon juice and zest instead of lemon flavoring, which the original recipe called for, or increase the vanilla by a teaspoon if you are leaving out the lemon altogether. Streusel Topping Sugar: Sweetness added for the cake. Mix with the whisk attachment until there are no lumps of sugar remaining. For the crumb topping Combine the flour, light brown sugar, cardamom and salt. Zest from a Lemon: The perfect companion for blueberries. Line an approximately 9×10 inch cake tin or baking dish with baking paper to cover the base and sides. Sugar Granulated white sugar Egg Pure vanilla extract Lemon zest Buttermilk Buttermilk lends great texture to baked goods. Buttermilk: No worries if you do not have any on hand, you can make your own. The patient, Mary Martin, mailed it to her long after she left the nursing home, but because of a stroke, her handwriting was shaky. All-purpose flour Baking powder Salt Butter Regular salted butter, softened to room temperature. It came from Dora Charles’s aunt Laura Daniels, who got it from a nursing-home patient she was working with in the 1970s. Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Pour the mixture into an ungreased 9-inch pie dish or round cake pan that’s at least 2 inches deep. This one produces a higher, lighter cake than many recipes. Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). The South has about as many poundcake recipes as there are grandmothers. ![]()
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