BUTTER - SOUR CREAM POUND CAKE
Printed from COOKS.COM
1/2 lb. butter (2 sticks)
3 c. sugar
5 eggs, room temperature
3 c. flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. rum flavoring
1/2 tsp. lemon flavoring
1/4 tsp. almond flavoring
1 tsp. orange flavoring
1 tsp. vanilla flavoring
1 (8 oz.) carton sour cream
Cream softened butter and sugar until well blended. Add eggs, one at a
time, beating well after each addition. Add flavorings. Combine flour,
baking powder, baking soda and salt in a separate bowl and mix well with
a fork. Add flour mixture and sour cream alternately to butter and egg
mixture, blending well after each addition.
Pour in a greased and floured tube pan. Bake at 350 degrees for about 45
minutes, and lower oven temperature to 325 degrees and bake for another
10 minutes, or until toothpick inserted in cake center comes out clean.
(Watch cake in last 10 minutes of baking to prevent top from becoming
overly browned.) Cool in pan on rack for about 20 minutes before
removing from pan
Blessed are those who can give without remembering
And take without forgetting.
~Angelique~
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