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Prep Time: 15 Minutes Cook Time: 64 Minutes |
Ready In: 79 Minutes Servings: 1 |
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The sour cream pound cake is soft and moist. with very firm and fine texture. It's most delicious. This recipe is modified from one my deceased wife found in an old recipe book many years ago. . Bon appetite! Ingredients:
3 cups sifted flour |
3 cups sugar |
6 large eggs |
1 cup butter or 1 cup margarine |
8 ounces sour cream |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
Directions:
1. Grease and flour a Bundt pan.
2. Have butter or margarine and eggs at room temperature.
3. Use an electric mixer at low speed.
4. Cream sugar and margarine, adding sugar a little at a time until thoroughly mixed.
5. Add eggs one at a time, beat thoroughly after each addition.
6. Add the almond extract, vanilla and salt-continually mixing.
7. Add flour and sour cream alternately- 1/4 of each at a time.
8. Pour mixture into the prepared Bundt pan.
9. Bake at 325 degrees for 1 hour and 20 minutes.
10. Remove from oven – test for doneness.
11. Cool on rack for 10 to 20 minutes.
12. Invert on another cooling rack and remove from pan.
13. Cool completely and frost if desired.
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