"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sour Cream Poundcake Recipe

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This recipe for Sour Cream Poundcake, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Stewart
Added: Sunday, July 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter
3 cups sugar
6 eggs, separated
1/4 tsp. baking soda
1/4 tsp. salt
3 cups AP flour
1 8 oz. container sour cream
1 tsp. lemon flavoring
1 tsp. vanilla flavoring

Directions:
Directions:
Cream butter and sugar. Add egg yolks, one at a time. Add sour cream and sifted dry ingredients mixing well after each. Add flavorings.

Beat egg whites until stiff and fold into mixture.

Bake in a large tube or bundt pan at 325 for about an hour or until toothpick comes out clean.

Cool before slicing.

Personal Notes:
Personal Notes:
I use this recipe often and usually I leave out the lemon flavoring (at Robert's request) and add 3-4 tsp. extra vanilla.

 

 

 

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