Inez's Sour Cream Pound Cake |
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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This family favorite was passed down from my great-aunt's next door neighbor to my mother over 30 years ago. It may be the best pound cake ever! Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
3 cups sugar |
6 eggs |
3 cups sifted flour |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 (8 ounce) carton sour cream |
2 -3 teaspoons vanilla or 2 -3 teaspoons lemon extract or 2 -3 teaspoons almond extract |
Directions:
1. Cream butter, shortening and sugar.
2. Gradually add eggs one at a time, beating well after each addition.
3. In another bowl, combine flour, baking powder, baking soda and salt.
4. Add to creamed mixture, alternating with sour cream. Begin and end with flour mixture.
5. Add vanilla, lemon or almond extract just mixing enough to blend.
6. Pour batter into a greased and floured 10 inch tube pan.
7. Bake at 325 for 1 1/2 hours or until wooden pick comes out clean.
8. Cool 10 minutes and remove from pan.
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