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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sour Cream Pound Cake Recipe

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This recipe for Sour Cream Pound Cake, by , is from The Weaver Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jennifer Holden


2 3/4 cups sugar
1 cup of butter or margarine
6 eggs
3 cups sifted, all purpose flour
1/2 tsp salt
1/4 tsp baking soda
1 cup sour cream
1/2 tsp lemon extract
1/2 tsp orange extract
1/2 tsp vanilla

In mixing bowl, cream together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each one.

Sift together flour, salt and soda; add to creamed mixture alternating with sour cream. Beat after addition. Add extracts and vanilla and beat well.

Pour into greased and floured 10 inch tube pan. Bake at 350 degees for 1 1/2 hours or until cake tests done.

Cool 15 minutes. Remove from pan. When cool, sprinkle with confectioner's sugar.




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