Ingredients
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1
-
3
-
1
-
1/2
-
3
-
6
-
1 - 2
-
-
-
-
-
-
-
-
Directions
Grandmother Paul’s Sour Cream Pound Cake,Recipe courtesy of Paula Deen and the Food Network. I like to make this one in NordicWare’s “violet” bundt pan. No frills, just good cake.,The recipe I’ve got calls for 1t Vanilla and 1t Almond Extract. I like how it improves the flavor if using fresh fruit to top. It also has the eggs separated adding yolks one by one and then beating the egg whites until firm and gently folding in at the end of mixing. It lightens it up a bit.,Very easy and good! I did 1 Tablespoon of Vanilla instead of 1-2 teaspoons.
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Steps
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1
Done
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Preheat the Oven to 325. |
|
2
Done
|
Cream Butter and Sugar Together With Your Heavy-Duty Mixer. |
|
3
Done
|
Add the Sour Cream and Mix Thoroughly. |
|
4
Done
|
Sift Baking Soda and Flour Together. |
|
5
Done
|
Add the Flour to the Creamed Mixture, Alternating With One Egg at a Time (about 1/2 Cup of Flour Each Time). |
|
6
Done
|
Mix Well After Each Addition. |
|
7
Done
|
Add the Vanilla and Mix Well. |
|
8
Done
|
Spoon the Mixture Into a Well Greased and Floured 10 Inch Tube or Bundt Pan. |
|
9
Done
|
Bake For 1 Hour and 20 Minutes, or Until Toothpick Inserted in Cake Tests Completely Clean. |
|
10
Done
|
Let Cake Cool in the Pan on a Wire Rack For 15 Minutes. |
