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    Sour Cream Pound Cake


    Source of Recipe


    My Sister Betty

    List of Ingredients




    1 Cup butter, softened

    3 Cups sugar

    6 eggs

    3 Cups all purpose flour

    1/4 teaspoon baking soda

    1/4 teaspoon salt

    1 Cup (8oz.) sour cream

    2 teaspoons vanilla extract

    Recipe



    In a mixing bowl, cream butter, gradually beat in sugar until light and fluffy, about 5-7 minutes.

    Add eggs, one at a time, beating well after each addition.

    Combine flour, baking soda and salt; add to creamed mixture alternately with the sour cream and vanilla.

    Beat on low just until blended.

    Pour into a greased and floured 10-inch fluted tube pan. Bake at 325* for 1 hour and 25 minutes or until cake tests done.

    Cool in pan for 15 minutes before removing to a wire rack to cool completely.

    YIELD: 20 servings.

 

 

 


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