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Sour Cream Pound Cake Recipe

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

Contributor:  
Contributor:  
penny blair
Added: Tuesday, June 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For the Cake:

1/2 cup (1 stick) butter or margarine
!/2 cup shortening
3 cups granulated sugar
6 eggs
1 cup sour cream
1 teaspoon vanilla butternut flavoring (or vanilla extract)
3 cups all-purpose flour, sifted before measuring
1/4 teaspoon baking soda
2 tablespoons evaporated or whole milk

For the Glaze:

1/4 cup (1/2 stick) butter or margarine
2 cups confectioners' sugar
2 tablespoons evaporated or whole milk
1 teaspoon vanilla extract
1 teaspoon lemon extract

Directions:
Directions:
To prepare the cake: Do not preheat oven. In a large mixing bowl, cream together the butter or margarine, shortening & sugar. Beat in eggs , one at a time, scraping down batter between additions. Beat in the sour cream and flavorings. In a small bowl, sift together flour &soda. Repeat sifting 2 more times.Stir flour mixture into batter, then stir in milk. Pour batter into a greased & floured ten-inch tube pan. Place in cold oven. Turn on oven to 300 degrees & bake for 75 to 90minutes., until a tester inserted in center comes out clean. Coo cake in its pan for 15 minutes, then invert onto a wire rack. Cool an additional 15 minutes before spreading the glaze.

To prepare the glaze: In a small mixing bowl, cream together the butter or margarine and confectioners' sugar. Beat in the milk, vanilla & lemon extracts. Spread on top of cake while it is still slightly warm.


Preparation Time:
Preparation Time:
Hands on: 20 min. Total time: 2 1/2 hours
Personal Notes:
Personal Notes:
This cake is delicious served with fresh or thawed berries and a hot cup of tea or coffee.

 

 

 

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