Among the many things most Southern mommas teach their children about baking, it’s that when you’re making a cake, cookies, brownies or any other confection that calls for flour and you don’t have White Lily flour in your pantry, wait until you do to continue your baking.
That’s what my mother told me, and I have instilled it in my children. I hope they will tell their children the same thing.
Now, there’s another generation of White Lily products, adding to the Tennessee company’s line of flours and cornmeal. White Lily has introduced a line of pound cake mixes – traditional and lemon – just in time for Mother’s Day, a day when many of us will be making lovely cakes and treats for our mommas and our children.
There’s a recipe on the back of the pound cake box for sour cream pound cake. My mother made the best pound cake I’ve ever had using sour cream, so I was interested to see if this cake mix would come close to being as good as the one my mother made from scratch. The fact that it was from White Lily gave me hope.
The recipe calls for two boxes of pound cake mix and I only had one, but I did have a box of the lemon pound cake mix. Why not combine the two? So I did.