SOUR CREAM POUND CAKE

2 sticks butter
3 cups sugar
1/2 tsp almond extract
3 cups cake flour, sifted
1/4 tsp baking soda
1/2 pint sour cream (1 cup)
1 1/2 tsp vanilla
6 eggs

Cream butter, sugar, baking soda, sour cream and extracts. Add eggs two at a time with 1 cup flour until all eggs and flour are added. Beat well after each addition.

Bake at 325 degrees for 1 hours in a greased 8 or 9 inch stem pan (bundt) or use three foil loaf pans. Test with toothpicks to make sure the loaves are baked thoroughly, and they should be a golden color. Sometimes I dust the loaves with powdered sugar after they are cooled.

Tip: I use a 1/2 cup sour cream and 1/2 cup of plain yogurt (no flavor) instead of all sour cream.



Return to
BOB Home Page
Return to
BOB Recipes Page



1