Sour Cream Candle Pound Cake - cooking recipe

Ingredients

1 3/4 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. softened oleo
1 1/2 c. sugar
4 eggs, separated
2 tsp. bourbon
1 tsp. grated lemon rind
1 tsp. vanilla
3/4 c. dairy sour cream

Preparation

Preheat oven to 325\u00b0.
Lightly grease and flour 9 x 3-inch spring-form pan with removable bottom.
Fill 6 ounce empty clean juice can, label removed, with dried beans.
Place in middle of prepared pan.
Combine flour, baking powder and baking soda in small bowl.
Beat butter and sugar in large bowl until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Beat in bourbon, rind and vanilla.
Alternately beat in sour cream with dry ingredients, until well blended.