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Sour Cream Pound Cake
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a truly delicious dessert



  • 2 sticks butter
  • 3 cups (700 ml) granulated sugar
  • 6 eggs, separated
  • 1/3 tsp (2 ml) baking soda
  • 3 cups (700 ml) all purpose flour
  • 3/4 cup (175 ml) dairy sour cream
  • 1/2 tsp (2 ml) vanilla extract
  • 1/2 tsp (2 ml) almond extract
  • Preheat oveon to 300 degrees (150 C.).
  • Grease and flour a 12 cups (2825 ml) Bundt pan.
  • Cream butter and sugar thoroughly.
  • Add egg yolks one at a time while beating.
  • In small bowl, add baking soda to flour.
  • Alternately add flour mixture, sour cream and flavorings to creamed mixture.
  • Beat egg whites until stiff.
  • Fold in.
  • Bake 1 hour and 15 minutes.
The secret to baking this is the 12-cup Bundt pan. It is a necessity. Make sure you have the recipe written out beforehand so you can give it the minute you are asked. Believe me you will be asked!

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