Friday, December 13, 2013

Sour Cream Pound Cake


  • 3 cups granulated sugar
  • 3 cups all-purpose flour, sift before measuring
  • 1/2 lb. butter
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt (added to recipe)
  • 1/2 pint sour cream
  • 6 eggs, separated
  • 1 teaspoon almond flavoring


Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in flavoring and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1 1/2 hours or until cake tests done.

Mom's Recipe Box from Nancy Featherstone