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Sour Cream Pound Cake


1 cup butter softened to room temperature

2 2/3 cups sugar

6 eggs

¼ teaspoon baking soda

6 ounces sour cream

3 cups flour

1 teaspoon vanilla


  1. Cream butter and sugar well in a mixing bowl or with an electric mixer. Add one egg at a time, mixing well after each addition. Stir baking soda into sour cream, stirring it in to dissolve. Add flour and sour cream to butter mixture. Add vanilla.
  2. Pour into a greased and floured tube or bundt pan. Bake at 300 degrees for 1 hour (place the cake in a cold oven, and then set the temperature. While baking, do not open oven). Continue baking at 325 degrees for 15 minutes longer.
  3. Cool on a rack for 10 to 15 minutes, then remove to a plate or cooling rack.


From Famous Master’s Recipes to Recreate At Home.

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