Recipe for cooking sour cream pound cake
Desserts to Go with Coffee and Tea :: Buttery Pound Cakes
Sour Cream Pound Cake1 c. butter or butter replacement, softened
3 c. sugar
6 lrg. eggs
3 c. all-purpose flour
1/4 tsp. baking soda
1 (8 ounce) carton sour cream
1 tsp. vanilla extract or flavoring
1 tsp. almond extract or flavoring Beat butter at med. speed with electric mixer about 2 mins. or until soft and creamy. Gradually add sugar, beating at med. speed 5 to 7 mins.. Add eggs, one at a time, beating just until yellow disappears. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in flavorings. Spoon batter into a greased and floured 10-in. tube pan. Bake at 325 degrees F for 1 hour and 20 mins. or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 mins.; remove from pan, and let cool completely on a wire rack.
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