Sour Cream Pound Cake
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A home-kitchen version of sour cream pound cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3 c. Swans Down cake flour (only), sifted with a pinch of salt
- 3 c. sugar
- 6 eggs
- 3 sticks butter (pure)
- 1 tsp. vanilla flavoring (pure)
- 1 tsp. lemon flavoring (pure)
- 1 (8 oz.) container sour cream
Method
Mix butter and sugar until creamy.
Add eggs, one at a time. Add flavorings.
Add flour alternately with sour cream.
Bake at 325° for 1 1/2 hours.
Rate:
