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Sour Cream Cake Recipe

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This recipe for Sour Cream Cake, by , is from A Taste of Heaven!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sr. M. deRicci Egby, SSF


2 Sticks butter
2 3/4 Cups granulated sugar
6 Large eggs
8 ounces Sour Cream
3 Cups all-purpose flour
1 Teaspoon almond extract
1/2 teaspoon salt
2 Teaspoons vanilla extract

Preheat oven to 350º. Generously grease a fluted baking pan.

Beat together sugar and butter. Mix in the sour cream.

In another bowl, whisk together the flour, salt and baking soda.

Gradually add the flour mixture to the sour cream mix, alternating with eggs, one at a time.

Stir in the vanilla, almond, and lemon extracts.

Pour into the tube pan.

Bake for 1 hour and 20 minutes, or until toothpick inserted in the center comes out clean.

Personal Notes:
Personal Notes:
Sr. M. de Ricci Egby was born in Houston, TX. She entered the Community on September 7, 1944

As a child, I watched my mother make delicious cakes – Sour Cream, Ginger Bread, 7-Up, and Sweet Pie Crust. One thing I enjoyed more than watching her make the cakes, was eating them!

After entering the convent, I decided to try my hand at making them. With a lot of practice, my cakes taste almost as good as my mother’s cakes. Enjoy!




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