"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sour Cream Pound Cake Recipe

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This recipe for Sour Cream Pound Cake, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim & Kathy Edwards
Added: Tuesday, September 11, 2007


1/2 lb. butter
3 c. sugar
1 c. sour cream
3 c. flour
1/2 tsp. baking soda
6 eggs
1 tsp. vanilla

1 stick butter
1 (8 oz) box cream cheese
1 box confectioner's sugar
1/2 tsp. almond extract
1/2 tsp. vanilla

Preheat oven to 325. Cream butter and sugar, add sour cream. Mix flour and baking soda together. Add to cream mixture, alternately with eggs, one at a time, beating after each. Add vanilla. Pour into a greased and floured tube pan (angel food cake pan) and bake 1 hour and 20 minutes. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. Mix all frosting ingredients together & frost cake when cooled.




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