Jewish Pound Cake
Jewish Pound Cake is an moderately easy dinner. Made with 1 c. butter, 2 c. sugar, 1 c. sour cream, 4 egg yolks and 3 c. cake flour, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
In a large bowl cream butter and sugar; add beaten egg yolks and sour cream.
Sift all dry ingredients separately 3 times and add to mixture.
Mix thoroughly.
Add vanilla; mix.
Make sure egg whites are stiff.
Fold carefully into mixture.
Grease chiffon pan and lightly flour.
If desired, chop 1/2 cup pecans and layer bottom before adding mixture.
Bake at 350Β° for 1 hour. Remove from pan immediately.
π· Perfect Pairings
Complete your meal with these
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