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Sour Cream Pound Cake
1/2 pound of butter, softened
3 cups of sugar
6 egg yolks, beaten
3 cups of all-purpose flour
A pinch of salt
One 8 ounce carton of commercial sour cream
1/4 teaspoon of soda
6 egg whites, stiffly beaten
1 teaspoon of vanilla extract
1 teaspoon of almond extract
Cream butter and sugar; add egg yolks. Combine flour and salt and sift 3 times. Combine sour cream and soda. Add flour and sour cream alternately to creamed mixture. Fold in egg whites and flavorings. Spoon batter into a 10-inch greased and lightly floured tube or bundt pan. Bake at 300ºF. for 1 1/2 hours. Yield: one 10 inch cake. |
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