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Sour Cream Pound Cake Recipe

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This recipe for Sour Cream Pound Cake, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheila Robinson - Arlington Ward
Added: Monday, March 31, 2008


3 cups sugar
1 cup butter
6 eggs, separated
1/2 pt. ( 8 oz. ) sour cream
2 tsp. vanilla extract
2 tsp. lemon extract
2. tsp. butter flavoring
1/4 tsp. baking soda
1/2 tsp. salt
3 cups cake flour (all purpose) - (sifted)

Sift three cups cake flour, salt and baking soda.

Separate egg yolks from the whites. Beat egg whites until stiffly beaten like meringue.

Cream (mix) together sugar and butter until well blended and fluffy (approximately two to three minutes).

Add egg yolks, one at a time and blend well.

Add sour cream and flavorings; blend well.

Add dry ingredients; beat for five (5) minutes.

FOLD in stiffly beaten egg whites.

Pour into greased and floured tube pan.

Bake at 300 for 1 hour and 30 minutes.

Cool in pan twenty minutes before removing.




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