Elegant Sour Cream Pound Cake
1/2 c. butter, softened
1/2 c. shortening
3 c. sugar
6 eggs, separated
1 c. commercial sour cream
3 c. sifted cake flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Cream butter and shortening; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each.
Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Beat egg whites until stiff; gently fold into batter.
Pour batter into greased and floured 10" tube pan. Bake @ 325 for 1 1/2 hrs or until a wooden pick inserted in center comes out clean. Cool in pan 10 mins.; remove from pan and cool completely.
Yield: one 10" cake.
Comments
Post a Comment