Sour cream pound cake #1

Yield: 12 Servings

Measure Ingredient
2 \N Sticks butter
3 cups Sugar
5 \N Egg yolks
1 carton (8-oz) sour cream
3 cups All-purpose flour; sifted
½ teaspoon Soda
1 teaspoon Vanilla
½ teaspoon Almond extract
5 \N Egg whites; stiffly beaten

Cream butter & sugar. Add egg yolks & sour cream. Mix until creamy. Add flour, soda, vanilla & almond extract. Fold into beaten egg whites. Bake at 350 for 1 hour, then at 325 for 30 minutes more.

JULIE DEVERS

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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