Sunday, March 07, 2010

Sour Cream Pound Cake

I've been feeling lazy when it comes to making treats for the Friday Math Tea so instead of batches of cookies, I opted for a single cake. This pound cake is delicious. In fact, back in my 4-H days it won reserve champion, which was unheard of for an uniced caked.

From tea pictures 35


I'm not sure where the recipe originated. My mom has it in her hand written recipe book with no attribution.

Sour Cream Pound Cake

2 3/4 cups sugar
1 cup butter
6 eggs
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups flour
1 cup sour cream
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs one at a time, beating after after each. Stir flour, soda and salt together. Add to mixture, alternating with sour cream. Add extracts and blend. Pour into a greased and floured 10 inch tube pan. Bake for 1.5 hours. Cool in pan 15 minutes. Cool out of the pan before dusting with powdered sugar.

This cake keeps well. But, it didn't last long at the tea.

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2 comments:

laughingmuse said...

Recipe? Looks delicious!

Rebecca said...

I'm not sure why this didn't work the first time. You should be able to see the recipe now.