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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Iris Buchanan's Sour Cream Pound Cake Recipe

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This recipe for Iris Buchanan's Sour Cream Pound Cake is from Recipes from the Bryan, Pollard and Lewis Families, 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:  
1/2 lb. butter
3 cups sugar
6 eggs, separated (extra large eggs)
1 teaspoon vanilla
1/2 teaspoon lemon or almond extract (optional)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 pints sour cream
3 cups plain flour (sifted twice) or 3 cups for 6 tablespoons of cake flour
Directions:
Directions:
Cream butter and sugar thoroughly. Beat in egg yolks 1 at a time. Add flavorings. Add baking soda to flour. Alternately add flour and sour cream to creamed mixture. Beat egg whites, 1/4 teaspoon baking powder and 2 tablespoons sugar until stiff and carefully fold into mixture. Pour into greased, flour tube pan and bake at 300º to 325º F for about 1 1/2 hours. It should have a nice brown crust on top.

IMPORTANT: Turn cake out of pan immediately upon taking it from the oven. No icing needed.

Remember, baking soda goes in flour. Baking powder goes in the egg whites.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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