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Sour Cream Pound Cake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 cup butter/margarine, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-oz) carton sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract


Beat butter at medium speed with mixer about 2 minutes or until soft and creamy.


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


Add eggs, one at a time, beating just until yellow disappears.


Combine flour & baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.


Mix at lowest speed just until blended after each addition.


Stir in flavorings.


Spoon batter into a greased and floured 10-inch tube pan.


Bake at 325 for 1 hour 20 minutes.


Cool in pan on wire rack 10-15 minutes.


Remove from pan and let cool completely on wire rack.


Pairs Well With


Notes

This recipe came from a church cookbook. It's one of my favorites!

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