Sour Cream Pound Cake
Sour Cream Pound Cake is an moderately easy dinner. Made with 1/2 c. butter, softened, 1/2 c. shortening, 3 c. sugar, 6 eggs, separated and 3 c. sifted flour, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Cream butter and shortening gradually.
Add sugar, beating well.
Add yolks, one at a time, beating after each.
Combine flour, baking powder, soda and salt.
Add to creamed mixture. Alternate flour with sour cream, beginning and ending with flour mixture.
Beat egg whites until stiff.
Gently fold into batter. Pour batter into greased and floured pan (10-inch tube).
Bake at 325Β° for 1 1/2 hours or until wooden pick inserted in center comes out clean.
Cool in pan for 10 minutes and remove from pan to finish cooling.
Can be put in 2 bread pans to bake.
π· Perfect Pairings
Complete your meal with these
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