Sour Cream Pound Cake Recipe
Prepare to be astounded by the lovely and addictive flavors of this Sour Cream Poundcake! Sour Cream Poundcake makes a yummy Side Dish.The main ingredient in Sour Cream Poundcake is always sugar. Trust me, once you taste this Sour Cream Poundcake you are bound to prepare it again!
Ingredients
1 cup soft butter
2 3/4 cups sugar
6 eggs
3 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup dairy sour cream
1 teaspoon flavoring: vanilla, lemon, orange, or mixture
Double recipe Confectioners'-Sugar Glaze, flavored as desired
Red candied cherries
Angelica or green candied cherries
Directions
Cream butter and sugar until light.
Add eggs, one at a time, beating thoroughly after each addition.
Sift dry ingredients 3 times and add alternately with sour cream to first mixture, beating until smooth.
Add flavoring.
Pour into 9-inch tube pan lined on the bottom with wax paper.
Bake in preheated moderate oven (350°F.) for 1 1/3 hours, or until done.
Let stand in pan on rack for about 5 minutes.
Turn out and peel off paper.
Cool; cover top with Confectioners'-Sugar Frosting, allowing it to run down sides.
Decorate with whole red cherries and leaves of angelica.
Store airtight.
Add eggs, one at a time, beating thoroughly after each addition.
Sift dry ingredients 3 times and add alternately with sour cream to first mixture, beating until smooth.
Add flavoring.
Pour into 9-inch tube pan lined on the bottom with wax paper.
Bake in preheated moderate oven (350°F.) for 1 1/3 hours, or until done.
Let stand in pan on rack for about 5 minutes.
Turn out and peel off paper.
Cool; cover top with Confectioners'-Sugar Frosting, allowing it to run down sides.
Decorate with whole red cherries and leaves of angelica.
Store airtight.
