In celebration of National Bundt Cake day, I made my State Fair blue ribbon winning Sour Cream Pound Cake.
This cake is a family heirloom! And just like any other heirloom there are interwoven memories.
My bundt pan is a cast iron bundt pan from Lodge which my grandmother bought for me on one of her trips South. I've properly seasoned the pan, and it has been used 99% of the time to make this one cake. I always use Crisco to grease the pan, and then flour it myself. I've never tried that Baker's Joy stuff, I wonder if it works?