Sour Cream Pound Cake
Sour Cream Pound Cake is an moderately easy dinner. Made with 1 c. crisco shortening, 3 c. white sugar, 6 eggs, 3 c. cake flour and 1/4 tsp. baking soda, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Sift sugar and measure out 3 cups.
Measure 1 cup Crisco all vegetable shortening.
Add sugar gradually to the Crisco in an electric mixer and cream thoroughly.
Add one egg at a time and beat thoroughly until 6 eggs have been beaten in thoroughly.
Sift cake flour once and measure out 3 cups.
Add baking soda and salt and sift again.
Gradually add the flour mix into the batter mix.
Add flavoring and sour cream.
Bake in a tube pan, well-greased and lightly floured, for 1 1/2 hours in 300Β° oven.
π· Perfect Pairings
Complete your meal with these
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