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Sour Cream Pound Cake

Sour Cream Pound Cake


INGREDIENTS
2 sticks butter or margarine
3 cups sugar
1/4 teaspoon baking soda
1/2 teaspoon lemon extract
1 1/2 teaspoons vanilla
1 cup sour cream
6 eggs
3 cups flour
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DIRECTIONS
- Cream butter, add sugar, ad baking soda, lemon, and vanilla. Beat 2 eggs at a time. Then add 1 cup flour, alternating eggs and flour. Beat well after each addition
- Pour batter in a greased and floured tube pan.
- Bake at 325 degrees F. for 1 1/2 to 1 3/4 hours.

Sour Cream Pound Cake
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon