Sour cream-This gives the pound cake incredible moisture and an ever so slight tang. Heavy whipping cream -Helps create a rich and shiny glaze for the cake. Confectioner’s sugar – Sweetens up ...

Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls. In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice.

an irresistible blend of gelatin-amped lemon custard, pieces of angel food cake, whipped egg whites, and whipped cream. The recipe was handed down by Lorrie’s mother, Barbara Turpit. Not only is ...