Sour Cream Pound Cake
Sour Cream Pound Cake is an moderately easy dinner. Made with 2 3/4 c. all-purpose flour, 1 c. margarine, softened, 6 eggs, 1/2 tsp. lemon extract and 1 c. sour cream, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Heat oven to 325°.
Grease and flour a 10-inch tube pan.
Stir flour and soda together. Set aside.
Cream the margarine and sugar together until light and fluffy. Beat in eggs, one at a time.
Mix in vanilla, lemon extract and almond extract. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Blend thoroughly after each addition.
Pour into prepared pan.
Bake at 325° for 1 1/2 hours or until toothpick comes out clean. Cool 20 minutes before removing from pan to completely cool.
🍷 Perfect Pairings
Complete your meal with these
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