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Sour Cream Pound Cake
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Serves/Makes:16 servings

  • 2-1/2 cups (600 ml) sugar
  • 1-1/2 cups (350 ml) butter or margarine, softened
  • 1 tsp (5 ml) vanilla
  • 6 eggs
  • 3 cups (700 ml) all-purpose flour
  • 1/2 tsp (2 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 1 tsp (5 ml) grated orange or lemon peel
  • 1 cup (225 ml) dairy sour cream
  • Heat oven to 375 degrees (200 C.).
  • Generously grease and lightly flour 12-cup fluted tube pan.
  • In large bowl, cream together butter and sugar until light and fluffy.
  • Add vanilla and eggs, one at a time, beating until well blended after each addition.
  • Combine flour, baking powder, salt and orange peel; add alternately with sour cream, beating well after each addition.
  • Pour batter into prepared pan.
  • Bake at 375 degrees (200 C.) for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
  • Cool 15 minutes; invert onto serving plate.
  • Cool completely.

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