Sour Cream Pound Cake - cooking recipe
Ingredients
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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
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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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