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Sunday, October 26, 2008

Sour Cream Pound Cake




I am starting my Christmas cake testing. This is the first of many before we make our final decision. Tadd & Marmalade gave it two paws up!




Sour Cream Pound Cake
adapted from Southern Living
  • 1 1/2 cups butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 (8-oz.) container sour cream
  • 1/4 teaspoon lemon oil
  • 1/4 teaspoon almond extract
Preheat oven to 325 degrees.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yolk disappears. Sift together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in extracts. Pour into a greased and floured 12-cup tube pan.


Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan, and cool completely on wire rack.



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