Sour Cream Pound Cake II
Sour Cream Pound Cake Ii is an moderately easy dinner. Made with 1 c. butter or margarine, 6 eggs, 2 3/4 c. sugar, 3 c. all-purpose flour and 1/2 tsp. orange extract, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Bring the butter or margarine and eggs to room temperature. Grease and flour the bottom and sides of a 10-inch tube pan; set aside.
In a small mixer bowl, beat the butter or margarine at medium speed of electric mixer until creamed.
Gradually add the sugar, beating at medium speed until light and fluffy.
Add eggs, one at a time; beat about 1 minute after each.
Scrape the bowl frequently with rubber spatula; beat 2 minutes more.
Stir together the flour, salt and soda.
Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
Beat well after each addition.
Add lemon extract, orange extract and vanilla; beat just until thoroughly blended.
π· Perfect Pairings
Complete your meal with these
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