Sour Cream Pound Cake

From my mother, and her mother, and her mother
Serves a whole bunch of people, or just me.

Ingredients

  • 3 cups all purpose flour
  • 1/4 tsp. baking soda
  • 3 cups sugar
  • 2 sticks butter, softened
  • 1 cup sour cream
  • 6 eggs
  • 1 tsp. vanilla
  • 1 tsp. rum (or other flavoring)

Directions

  1. Preheat oven to 325°F.
  2. Grease a bundt/angelfood cake pan, then heat for a minute in oven, then flour.
  3. Stir flour and baking soda together, set aside.
  4. Separate eggs. Whip the whites together and set aside.
  5. In separate bowl, beat together butter and sugar. Whip in egg yolks one at a time.
  6. Add the flavorings, then mix in sour cream alternately with the flour mixture.
  7. Fold in the egg whites on low, then turn up to fast (6 or 7) for 2 seconds.
  8. Pour into floured pan and bake at 325° for 1 hour and 10-15 minutes.
  9. Remove from oven and cool in pan. Remove from pan to serve.

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© 2005, 2007 by Julie M. Carter