Sour Cream Pound Cake

Ingredients

• 2 sticks butter, soft (or oleo)
• 3 cups sugar
• 1 cup sour cream
• 6 eggs
• 3 cups sifted flour
• 1 tsp. soda
• 1 tsp. vanilla or lemon extract
• 4 tsp. almond flavoring if desired

Method

1. 1

   Sift flour and measure.

2. 2

   Resift twice with soda.

3. 3

   Set aside.

4. 4

   Cream butter and add sugar slowly, beating constantly to cream well.

5. 5

   Add eggs, one at a time, beating well after each addition.

6. 6

   Stir in dairy sour cream.

7. 7

   Add flour mixture, 1/2 cup at a time, beating well and constantly.

8. 8

   Stir in lemon extract and turn batter into well-greased and floured 10 inch tube pan.

9. 9

   Bake in moderate oven 325 degrees for about 1 1/2 hours or until cake is done.

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 15. The excerpt below is the record exactly as published.

$ cups sifted flour + tsp. baking powder ; tsp. salt 14 cups sweet milk Cream butter and shortening with sugar. Add lemon and vanilla extract. Add eggs, one ata time and blend thoroughly. Sift flour, baking powder and salt together three times. Add milk and flour to creamed mixture, a little at a time. Pour into a greased and floured tube pan. Bake at 300 degrees for l hour, then at 350 degrees for 45 minutes or until done. Mrs. Everett Duggins 70 a coy CAKES SOUR CREAM POUND CAKE 2 sticks butter, soft (or oleo) 3 cups sugar 1 cup sour Men 6 eggs 3 "cups sifted. flour + tsp. soda l tsp. vanilla or lemon extract or 4 tsp. almond flavoring if desired Sift flour and measure. Resift twice with soda. Set aside. Cream butter and add sugar slowly, beating constantly to cream well. Add eggs, one at atime, beating well after each addition. Stir in dairy sour cream. Add flour mixture, $ cup at a time, beating well and constantly. Stir in lemon extract and turn batter into well-greased and floured 10 inch tube pan. Bake in moderate oven 325 degrees for about 1 $ hours or until cake is done. Place pan on rack to cool for 5 minutes. Turn cake onto rack to cool completely. Mrs. Virginia Snyder WHIPPED CREAM POUND CAKE + lb. butter or margarine 6 eggs 3 cups sugar l tsp. vanilla 3 cups plain flour, sifted twice 1tsp. lemon + pint whipping cream/( do not whip) Cream butter and sugar. Add eggs, one ata time. Add whipping cream alternately with flour. Add flavoring. Bake l + hours in a 325 degree oven. Start in a cold oven. Mrs. Thomas E. Gibson CAKES BANANA POUND CAKE 1 cup shortening 3 cups white sugar l tsp. baking powder pinch of salt 3 mashed bananas 1 sti butter Sreves 3 cups flour SAtbs penmaiik 2tsp. vanilla Cream shortening, butter and sugar. Add eggs, “one at atime, beating well after each addition. Sift flour, baking powder and salt. Add alter- nately with milk. Add vanilla and bananas. Pour into a greased and floured tube pan. Bake 1 hour and 15 minutes in a 325 degree oven. ¢ Mrs. CHOCOLATE POUND CAKE cup shortening lb. butter or margarine cups sifted flour tsp. baking powder cup cocoa ( 4 tbsp.) NE Die OO Rie h|- Julia Snow 3 cups sugar 5 eggs + tsp. salt l cup milk 1 tbsp. vanilla Cream butter and shortening with sugar. Add eggs, one ata time and blend well after each. z Sift together dry ingredients and add alternately ee with milk. Add vanilla. Pour batter into greased : and floured tube pan. Bake at 325 degrees for 1 hour and 25 or 30 minutes. Mrs. Everett Duggins $ * 2 — Ce for, _ : 4 CAKES GINGER BREAD 1 cup he 1 cup molasses l cup sugar 1 tsp. ginger . 2 or 3 eggs l tsp. cloves 2 tsp. soda

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