"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sour Cream Poundcake Recipe

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

Contributor:  
Contributor:  

Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (2 sticks) butter or margarine
3 cups granulated sugar
6 large eggs, separated ( beat whites first until soft peaks form, and set aside)
3 cups all-purpose flour, sifted
1/4 tsp baking soda
1 cup sour cream or plain yogurt
1 tsp vanilla
1 tsp lemon extract
1 tsp almond extract

Directions:
Directions:
In a large mixing bowl, cream butter and sugar. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, combine flour and baking soda. Add sour cream alternately with flour to sugar mixture. Fold in beaten egg whites. Add vanilla, lemon and almond extracts. Spray bundt pan with Baker's Joy. Pour in batter and place on middle rack of cold oven. Set oven to 325. Bake for 1 hour and 30 minutes, or until cake tester comes out clean. Let cool in pan 15 minutes; remove from pan.

Makes 16 servings

 

 

 

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