Sour cream pound cake

Sour cream pound cake



Ingredients/Components
- eggs, separated - 6 item
- flour cake - 3 c
- sugar - 3 c
- oleo 2 sticks - 1/2 lb
- carton sour cream or 1 c - 1 oz
- vanilla - 1 tsp
- lemon or almond flavoring optional - 1 tsp
- baking soda - 1/2 tsp
How to make sour cream pound cake:
Beat egg whites until stiff and set aside. In large mixing bowl, cream sugar and butter. Add egg yolks, one at a time. Alternate milk and flour, ending with flour. Put soda in with last half of milk. Add flavorings. Fold in egg whites.Grease and flour 1 large Bundt pan or 3 small loaf pans. Cook at 325° for 1 hour and then increase temperature to 350° for remaining 15 minutes. The Bundt pan takes about 1 hour and 15 minutes; the loaf pans 1 hour, but keep checking for doneness.
Recipe categories: Desserts, Eggs/dairy, Cakes.
Rating:
Related ingredients:
sugar, eggs, large eggs, plain flour, sticks butter, stick butter or margarine, sliced peaches, crisco or 2/3 c, box duncan hines moist deluxe yellow cake mix, sifted, stick butter or margarine, melted in dish
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