Sour Cream Pound Cake

Mrs. Pat Russell, Cond.
Farmerville, La. #207 OES

  • 2 sticks oleo creamed
  • 3 cups sugar, cream well and add:
  • 6 egg YOLKS, one at a time

Beat thoroughly till all ingredients are well blended. Add:

1/4  tsp soda mixed in 1 carton (1 cup) sour cream, alternately with 3 cups flour.

Add:

  • 1 tsp vanilla
  • 1 tsp lemon extract
  • 1 tsp almond extract

Fold in 6 egg WHITES, beaten to stiff peaks.

Bake in tube pan at 325° degrees for 1 1/2 hours.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s