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Sour Cream Pound Cake Recipe

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

Steve Nelson
Added: Sunday, July 24, 2005


3 C Sugar
2 Sticks unsalted butter - softened to room temp.
6 Eggs, separated
3 C Plain flour - sifted
1/4 tsp. baking soda
1/4 tsp. salt
1 C Sour Cream
1/2 tsp. vanilla extract
1/4 tsp. cream of tartar
1/2 tsp. almond extract (optional)

Mix flour and soda and set aside

Cream butter, sugar and salt.

Add egg yolks one at a time, beating thoroughly after each addition.

Add flour mixture to egg and sugar mixture in thirds

Mix in sour cream 1/2 at a time.

Beat egg whites w/tartar to stiff peaks, fold into batter.

Bake in well greased and floured tube pan at 325 for 1 1/4 hours or until toothpick inserted in center comes out clean.

Remove to wire rack to cool for appx. 20 minutes

Personal Notes:
Personal Notes:
This recipe is from Edith Brown of Rome, Georgia who gave it to me after I bought this cake from her at a festival at the Pine Log Methodist Church in Pine Log, Ga. and begged for the recipe.




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