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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Sour Cream Pound Cake Recipe

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This recipe for Sour Cream Pound Cake is from The Douglas 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
2¾ Cups sugar
1 tbsp vanilla
2 tsp grated orange peel
6 eggs
3 Cups all-purpose flour
½ tsp salt
¼ baking soda
1 cup sour cream

Citrus Topping:

⅓ Cup slivered orange peel
2 tsp salt
⅓ cup orange juice
½ cup sugar, divided
⅓ cup lemon juice
1 tsp vanilla
Directions:
Directions:
Preheat oven to 325º, Grease 10 inch tube pan.
Beat butter in large bowl until creamy; gradually add sugar, beating until light and fluffy. Beat in vanilla and orange peel. Add eggs, one at a time, beating 1 minute after each addition. Combine flour, salt and baking soda in small bowl. Add to butter mixture alternately with sour cream beginning and ending with flour mixture. Pour into prepared pan. Bake 1 hour and 15 minutes or until toothpick inserted into center come out clean. Spoon Citrus Topping over hot cake; cool in pan 15 minutes. Remove from pan to wire rack; cool completely.

Citrus Topping:

Combine orange beel and salt in medium saucepan. Add enough water to cover; boil 2 minutes. Drain. Add orange juice and ¼ cup sugar, simmer 10 minutes. Add remaining sugar, the lemon juice and vanilla; stir until smooth.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours

 

 

 

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