Tuesday, February 14, 2012

Sour Cream Pound Cake

Who isn't hooked on Pinterest?  Now if there was only time to try every recipe that I have pinned to my board...that would be AMAZING.  (Maybe I should spine less time pinning and more time cooking.)  But life gets busy, I serve spaghetti. 

I made this cake today in honor of Valentine's Day, which is not a holiday we really fall over ourselves to celebrate...but we did enjoy some crafts and treats with our dear friends. 

Then we enjoyed some heart shaped pizzas from Me and Ed's.  We finished off the evening with Sour Cream Pound Cake and homemade whipped cream.

This recipe comes from the The Cutting Edge of Ordinary where you will find many other delightful looking recipes!
  • 2 stick butter at room temperature (do not substitute)
  • 6 eggs at room temperature
  • 8 ounces sour cream at room temperature
  • 3 cups sugar
  • 3 cups flour
  • 1/4 t. baking soda
  • 1-1/2 t. vanilla extract
  • 1/2 t. almond extract
Preheat oven to 350 degrees. Grease and flour a tube pan or a bundt pan. Use the second rack from the bottom in your oven.

In a mixer, cream the butter and sugar together. Add the eggs in one at a time, beating well after each addition. Fold the baking soda into the sour cream. Add half of the flour and half of the sour cream into the mixer. Beat well. Add in the remaining flour, remaining sour cream and the vanilla and almond extracts. Mix well. Pour into pan and bake for 1 hour and 15 minutes, or until toothpick inserted in center tests done. Cool in pan 10 minutes, invert onto rack to cool completely. Dust with powdered sugar if desired.  Serve plain, with whipped cream or whipped cream and fresh fruit.

This post is linked up with Raising Homemakers and Works For Me Wednesday.

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