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Sour Cream Pound Cake Recipe

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This recipe for Sour Cream Pound Cake, by , is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Georgia Abernathy

Category:
Category:

Ingredients:  
Ingredients:  
1 8-oz container sour cream
6 large eggs
½ tsp baking soda
3 cups all-purpose White Lily flour
3¼ cups sugar, divided
⅛ tsp salt
1 cup butter (or shortening)
1 tsp vanilla extract

Directions:
Directions:
Stir together sour cream and baking soda and set aside. Beat 3 cups sugar and butter at medium speed with an electric mixer until fluffy. Add eggs. One at a time, beating just until blended after each addition.

Stir together flour and salt. Add to egg mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10” tube pan.

Bake at 325º for 1 hour 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack.

Personal Notes:
Personal Notes:
Similar to Big Mama’s Cream Cheese Pound Cake, but uses sour cream instead.

 

 

 

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