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The Angus Barn Sour Cream Pound Cake

3 C. sugar
1 C. butter, softened
6 eggs
3 C. cake flour
1 t. baking powder
1 C. sour cream
1 t. vanilla

Preheat oven to 350F. Grease 1 (10-inch) tube pan or 2 (9-by-5-inch) loaf pans; set aside.

With an electric mixer, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating just until blended. In a separate bowl, sift together flour and baking powder. Add flour alternately with sour cream to sugar-butter-egg mixture, beating until well-combined. Add vanilla and mix through.

Pour mixture into prepared pan or pans. Bake until a toothpick inserted into the cake comes out clean -- about 1 hour for loaf pans, 15 minutes longer for the tube pan.

Makes 16 servings.

 

 

    
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