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

Sour Cream Pound Cake Recipe

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This recipe for Sour Cream Pound Cake, by , is from The Mitchell/Mays Family Cookbook, 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!

Contributor:  
Contributor:  
Allie Mitchell

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sifted plain flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
3 cups sugar
6 eggs, separated
1 cup sour cream

Directions:
Directions:
Separate eggs. Beat egg whites & set aside. Set aside egg yolks. Siftt flour, baking soda and salt together. Cream butter and sugar; add egg yolks one at a time, beating well after each. Add sour cream alternately with flour mixture. Fold in stiffly beaten egg whites. Bake in a tube pan 300-325 for one hour and 30 minutes. Take out of pan immediately and move to cooling rack.

*THIS IS THE ONE MAMAW HAS BEEN MAKING ALL OF OUR LIVES!!!

TP2: make sure to put in some vanilla and almond extract since it's missing from the *recipe*. PJ bakes at lower temps and never for 1.5 hours. She starts checking for doneness about 1 hour in.

 

 

 

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