Sour Cream Pound Cake

Monday, March 15, 2010

A recipe passed down the family line - a classic!

Created by:  Carol Newbrough

Preheat oven to:  350 degrees                     Cook time:  1 1/2 hours

     -  3 c. sugar
     -  2 sticks butter or margarine
     -  6 eggs
     -  3 c. flour
     -  1/2 tsp. vanilla
     -  1/2 tsp. almond extract
     -  1/4 tsp. baking soda
     -  1 c. sour cream

1)  Preheat oven.  Grease and flour bundt or angel food cake pan.
2)  Mix together sugar and butter until creamy and smooth.  Add eggs, one at a time, beating well after each egg.  Then gradually add flour, beating well after each addition.  Then add vanilla, almond extract and baking soda.  Last, but not least, add the sour cream.
3)  Pour into a baking pan and bake for 1 1/2 hours.  Cool slightly before taking out of pan - if you use a bundt pan, invert the cake to cool


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