Post by Kathy on Jan 21, 2006 2:58:34 GMT -5
Sour Cream Pound Cake
INGREDIENTS:
2 cups butter, softened
3 cups white sugar
6 eggs
1 teaspoon vanilla extract or (lemon if you prefer)
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon confectioners'
sugar for dusting
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or 9 inch tube pan.
2.In a large bowl, cream together the butter and white sugar until smooth.
*Beat in the eggs one at a time, mixing well after each, then stir in the vanilla.
*Combine the flour, baking soda & salt; Mix into the batter just until smooth.
*Stir in sour cream.
*Spoon batter into the prepared pan, and spread evenly.
3. Bake for 1 hour and 20 minutes in the preheated oven.
*Cool for at least 10 minutes before inverting pan onto a plate, and tapping out the cake.
*Dust with confectioners' sugar before serving
Yields: 16 servings/slices
INGREDIENTS:
2 cups butter, softened
3 cups white sugar
6 eggs
1 teaspoon vanilla extract or (lemon if you prefer)
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon confectioners'
sugar for dusting
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or 9 inch tube pan.
2.In a large bowl, cream together the butter and white sugar until smooth.
*Beat in the eggs one at a time, mixing well after each, then stir in the vanilla.
*Combine the flour, baking soda & salt; Mix into the batter just until smooth.
*Stir in sour cream.
*Spoon batter into the prepared pan, and spread evenly.
3. Bake for 1 hour and 20 minutes in the preheated oven.
*Cool for at least 10 minutes before inverting pan onto a plate, and tapping out the cake.
*Dust with confectioners' sugar before serving
Yields: 16 servings/slices