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The Angus Barn Sour Cream Pound Cake
3 C. sugar
1 C. butter, softened
3 C. cake flour
1 t. baking powder
1 C. sour cream
1 t. vanilla
Preheat oven to 350°F. 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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