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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sour Cream Pound Cake Recipe

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This recipe for Sour Cream Pound Cake is from The Sneed Family Cookbook Project, 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, softened
3 cups sugar
6 eggs, divided
1 tsp vanilla
1 tsp almond or lemon flavoring
3 cups flour, sifted with:
1/4 tsp baking soda and
1/8 tsp salt
8 ounces sour cream (not fat-free)
Directions:
Directions:
In large mixer bowl, beat the butter and sugar until creamy.
Add the egg yolks, one or two at a time, mix in well
alternate the flour mixture with the sour cream until blended.

Fold in the egg whites , which have been beaten to soft-stiff peaks.It makes a lighter pound cake if you do this step, but I have just added the eggs whole to the recipe sometimes.
Pour this batter into a bundt pan that has been sprayed with Bakers' Joy.

Bake at 300 degrees for 1 & 1/2 hours
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
20 minutes before baking
Personal Notes:
Personal Notes:
I have been making this cake for so many years, do not even need the recipe.
It is delicious plain served with coffee or punch for meetings, or with fresh fruit sauce and ice cream for a dessert-- or even slices can be toasted lightly.
Freezes very well.

 

 

 

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