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Sour Cream Pound Cake Recipe

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This recipe for Sour Cream Pound Cake is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter
3 cups sugar
6 large eggs, separated
3 cups flour
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
1 teaspoon almond extract

Directions:
Directions:
REVIEW DIRECTIONS - DUPLICATE INSTRUCTIONS BELOW.
VERIFY COOKING TIME

Cream the butter and sugar. Add one egg at a time, beating well after each. Sift and add the flour, baking soda, and sour cream. Beat well. Add the vanilla and almond extract and mix well. Bake at 300º for about an hour and a half.

Preheat oven to 300º. Grease and flour (or sugar) tube pan.

Cream the butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla and almond extract, then add the egg yolks one at a time, mixing after each addition.

In a separate bowl, mix together flour and baking soda. Then, with the mixer on low, alternate adding the dry mixture and sour cream to the egg mixture.

Whip the egg whites until stiff peaks form. Gently fold in the egg whites using a large spatula. Pour mixture into prepared pan and bake for about 1 1/2 hours or until a cake tester comes out clean. Remove from oven and allow to cool for about 15 minutes before inverting.

Personal Notes:
Personal Notes:
Louise Simon

 

 

 

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