Sour Cream Pound Cake
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A home-kitchen version of sour cream pound cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 c. soft margarine
- 6 eggs
- 1/4 tsp. baking soda
- 1 c. cultured sour cream
- 1/2 tsp. orange extract
- 2 2/3 c. sugar
- 3 c. flour
- 1/2 tsp. salt
- 1/2 tsp. lemon extract
- 1/2 tsp. vanilla
Method
Have margarine and eggs at room temperature.
Beat margarine until creamy; add sugar and beat until fluffy.
Add eggs, one at a time, beating for 1 minute after each addition, then 2 minutes more after all eggs have been added.
Sift together flour, baking soda and salt.
Add to sugar mixture alternately with sour cream, beginning and ending with flour.
Add flavorings and beat until well blended.
Pour into 10-inch Bundt pan and bake for 1 1/2 hours at 350°.
Cool on rack for 15 minutes before removing from pan. Sprinkle with powdered sugar when cool.
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