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Sour Cream Pound Cake

On February 12, 2010January 19, 2021
JFH

I’ve been making this pound cake for years, because it’s wonderfully moist and flavorful.  I often serve it with thawed out frozen strawberries and whipped cream or Cool Whip.  It tastes especially good toasted the next day!

SOUR CREAM POUND CAKE

¾ cup Butter (12 tablespoons)
1½ cups Sugar
3 Eggs
1 teaspoon Vanilla
1½ cups Flour
1/8 teaspoon Salt
1/8 teaspoon Baking Soda
½ cup Sour Cream

Preheat oven to 300 degrees.

In a large mixing bowl, cream butter until fluffy.  Beating constantly, add sugar one-half cup at a time.

After sugar has been added, and mixture is very light and fluffy, whip in eggs one at a time.  Beat in vanilla.

In a separate bowl, sift together flour, salt, and baking soda.  Add to creamed mixture, alternately with sour cream.

Pour into 9×5-inch loaf pan.  Bake until cake is deeply golden, cracked on top, and a toothpick inserted into the crack comes out clean, about 1 hour and 15 minutes.  Cool cake in pan for 30 minutes before removing.

Serve or wrap tightly and freeze.

In Little Jesus Freaks RecipesIn JFH Staff , JM Farro , Little Jesus Freaks , pound cake , recipe , sour cream , sour cream pound cake , sour cream poundcake

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