Serves: 5
Total Calories: 1,144
Sift flour and measure; resift twice with soda. Set aside. Cream butter and add sugar slowly, beating constantly to cream well. Add eggs, one at a time, beating after each addition. Stir in sour cream. Add flour mixture, 1/2 cup at a time, beating well. Stir in vanilla and turn batter into well-greased and floured 10-inch tube pan. Bake at 325° about 1 1/2 hours or until cake is done. Place pan on rack to cool 5 minutes. Loosen cake around edge of pan and edge of tube with dull side of knife. Press toward pan rather than toward cake. This protects crust. Turn cake onto rack to cool completely. Serve plain.
Note: One teaspoon lemon extract or 1/2 teaspoon almond flavoring may be used instead of vanilla.
This Sour Cream Pound Cake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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