patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
The Picnic, circa 1881-2
Buy This at Allposters.com
La Belle Cuisine
Sour Cream Pound Cake
1 1/2 cups (3 sticks) unsalted butter,
3 cups granulated sugar
6 large eggs, room temperature
1 cup sour cream, room temperature
3 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
Preheat oven to 325 degrees F.
Generously grease and flour two
9-by-5-inch loaf pans.
In a very large bowl, cream the butter until it has reached the
of heavy cream. When you think you have creamed it enough, cream it
Slowly dribble in the sugar, a tablespoon at a time, beating
well. Add the eggs, one at a
time, beating well after each addition. Stir
the sour cream.
In a bowl sift together
the flour, soda and salt. Resift the mixture 3 times.
Add the flour mixture
1/2 cup at a
time to the creamed butter mixture,
blending well, with mixer at lowest speed. Add the
flavorings. Bake 65
70 minutes. Cool in pans on wire rack for 15 minutes. Remove from
and allow to continue cooling.
Featured Archive Recipes:
Pound Cake - The Ultimate Comfort Cake
Amaretto Pound Cake
Brown Sugar Pound Cake
Michele's Bourbon Pecan Pound Cake
Nut-Crusted Cream Cheese Pound Cake
Quatre-Quarts Pound Cake
Index - Cake Recipe Archives
Favorite Recipes Index
Daily Recipe Index
Recipe Archives Index