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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This cake tastes great plain or with fruit. Strawberries on this cake is my favorite. Ingredients:
2 sticks butter or margarine, soft |
3 cups sugar |
6 eggs - separated |
1 tsp. vanilla or lemon extract |
1 cup sour cream (8 oz. carton) |
1/4 tsp. baking soda |
3 cups sifted flour |
Directions:
1. Sift flour and measure
2. Resift twice with baking soda and set aside
3. Cream butter
4. Add sugar slowly, beating constantly to cream well until light and fluffy
5. Add eggs, one at a time, beating well after each addition
6. Add sour cream
7. Add flour, 1/2 cup at a time, beating well and constantly
8. Add vanilla or lemon extract
9. Turn into well greased and floured 10 inch tube pan
10. Bake in moderate oven at 325 degrees about 1 1/2 hours or until cake is done (it will spring back when touched lightly with finger)
11. When cake is done, remove from oven and place on rack to cool 5 minutes
12. Loosen cake around edge of pan with dull side of knife. This protects the crust
13. Turn cake onto rack to cool completely
14. Serve plain or with fruit (good with strawberries)
15. This cake can be frozen, either whole or cut (wrap in several thicknesses of clear plastic or aluminum foil)
16. **A good substitute for sour cream is 1 cup evaporated milk plus juice of 1 lemon, mixed together.
17. **Crisco is best for greasing pan.
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