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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Sour Cream Pound Cake Recipe

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This recipe for Sour Cream Pound Cake is from Favorite Recipes, 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:  
1 cup butter or margarine, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 8 ounce carton sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract (I omit)
Directions:
Directions:
Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in flavorings.
Pour batter into a greased and floured 10-inch tube pan. Bake at 325 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and let cool completely on a wire rack. Yield: one 10-inch cake.
Personal Notes:
Personal Notes:
I don't have Grannie's recipe down, but this one works every time. It is a great, classic recipe from Southern Living.

 

 

 

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