"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sour Cream Pound Cake Recipe

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This recipe for Sour Cream Pound Cake, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Karabasz
Added: Friday, May 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups butter, softened
3 cups sugar
1 8-oz. sour cream
1/4 tsp. baking soda
1 tsp. vanilla
1 tsp. almond extract
6 eggs
3 cups all purpose flour

Directions:
Directions:
All ingredients should be at room temperature. Cream sugar and butter in large mixing bowl until light. add sour cream, soda, and extracts. Mix well. Add 2 eggs and 1 cup flour. Mix well. Repeat until all eggs and flour have been used. Pour batter into greased and floured tube or bundt pan. Bake at 300 for 1 1/2 hrs or until done. Cool slightly before turning out.


















Personal Notes:
Personal Notes:
Don't think you can skip steps or just dump everything in at once and mix it up. It won't work. Just follow the directions and you'll have a wonderful cake. You can substitute various extracts (coconut, lemon, etc.) to get different flavors but almond smells so good I never have.

 

 

 

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