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Sour Cream Pound Cake Recipe

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This recipe for Sour Cream Pound Cake is from To Mama with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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