Crusty Top, Sour Cream Pound Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This is my favorite pound cake. This recipe came out of a book called, Bell's Best. A friend in Augusta, Georgia gave me this cookbook. This makes a good cake for strawberry shortcake. Ingredients:
1 cup oleo |
3 cups sugar |
6 eggs |
1 cup sour cream |
1/4 teaspoon baking soda |
3 cups flour |
1 teaspoon vanilla |
Directions:
1. Sift flour and measure; resift twice with soda.
2. Set aside.
3. Cream oleo and add the sugar slowly, beating constantly to cream well.
4. Add eggs, 1 at a time, beating after each addition.
5. Stir in sour cream.
6. Add flour mixture, 1/2 cup at a time, beating well.
7. Stir in vanilla and turn batter into a well greased and floured 10-inch tube pan.
8. Bake in 325°F oven about 1 1/2 hours.
9. Place pan on rack to cool 5 minutes.
10. Loosen cake around edge of pan.
11. Turn cake onto rack to cool completely.
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