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Best Southern Pound Cake

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Member since 2007

Serves 12 | Prep Time | Cook Time 120


1 cup butter, no substitutes
3 cups granulated sugar
3 cups sifted cake flour
¼ teaspoon baking soda
6 large eggs
1 (8-ounce) carton sour cream
1 teaspoon pure vanilla

¼ cup frozen orange juice concentrate
½ cup water

Beat butter at medium speed with an electric mixer, about 3 minutes or until creamy.

Gradually add sugar, beating at medium speed 5 to 7 minutes.

This should be a light lemon yellow mixture.

Sift together flour and soda.

Add to the butter mixture 1/3 at a time.

This batter will be very thick.

Separate eggs. Add egg yolks, one at a time, to the batter.

Add sour cream and vanilla also to the batter.

Beat the egg whites until stiff. Fold into the batter.

Spoon into a greased and floured 10-inch tube pan or a 12-cup bundt pan.

Bake at 300 degrees for 2 hours or until a wooden pick inserted in the center comes out clean.

While cake is baking; Combine water and frozen orange juice concentrate in a small bowl. Stir until combined and concentrate is melted.

Remove cake from oven and cool in a pan on a wire rack for 10-15 minutes.

Slowly drizzle the orange juice mixture over the still warm cake.

Let rest for 5 minutes. Remove from pan and cool completely on a wire rack.

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