Sour Cream Pound Cake
Source of Recipe
Recipes Lost and Found
List of Ingredients
1/4 cup butter or margarine, softened
2 1/4 cups sugar
4 eggs
2 1/4 cups all-purpose flour
1/8 teaspoon baking soda
3/4 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon lemon extract
Powdered sugar (optional)
Lemon slices and grated peel (optional)
Mint (optional)
Recipe
Cream butter; gradually add sugar, beating well at
medium speed of an electric mixer. Add eggs, one at
a time, beating after each addition.
Combine flour and soda; add to creamed mixture alter-
nately with sour cream, beginning and ending with flour
mixture. Mix just until blended after each addition.
Stir in flavorings.
Pour batter into a greased and floured 10-inch Bundt
pan. Bake at 325 for 1 hour and 5 minutes or until
wooden pick inserted in center comes out clean. Cool
in pan 10 to 15 minutes; remove from pan, and let cool
completely on a wire rack. If desired, sprinkle with
powdered sugar and garnish with grated lemon peel, lemon
slices, and mint.
Yield: one 10-inch cake.
Note: Cake may be baked in a greased and floured 2 1/2-
quart Turk's-head or Kugelhopf mold for 1 1/2 hours or
until a wooden pivk inserted in center comes out clean.
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