Sour Cream Pound Cake - cooking recipe

Ingredients
    3/4 c. butter or magarine, softened
    2 1/4 c. sugar
    4 eggs
    2 1/4 c. all-purpose flour, sifted
    1/8 tsp. baking soda
    3/4 c. sour cream
    1 tsp. vanilla extract
    1/4 tsp. almond extract
    1/4 tsp. lemon extract
Preparation
    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 alternately with sour cream, beginning and ending with flour mixture.
    Mix just until blended after each addition.
    Stir in flavorings.
    Pour batter into 2 greased and floured 10-inch Bundt pans.
    Bake at 325\u00b0 for 1 hour and 5 minutes or until toothpick comes out clean.\tCool in pan 10 to 15 minutes, remove from pan and let cool completely.

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