Sour Cream Pound Cake Ii
- 1 c. butter or margarine
- 6 eggs
- 2 3/4 c. sugar
- 3 c. all-purpose flour
- 1/2 tsp. orange extract
- powdered sugar
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 c. dairy sour cream
- 1/2 tsp. lemon extract
- 1/2 tsp. vanilla
- Bring the butter or margarine and eggs to room temperature. Grease and flour the bottom and sides of a 10-inch tube pan; set aside.
- In a small mixer bowl, beat the butter or margarine at medium speed of electric mixer until creamed.
- Gradually add the sugar, beating at medium speed until light and fluffy.
- Add eggs, one at a time; beat about 1 minute after each.
- Scrape the bowl frequently with rubber spatula; beat 2 minutes more.
- Stir together the flour, salt and soda.
- Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
- Beat well after each addition.
- Add lemon extract, orange extract and vanilla; beat just until thoroughly blended.
butter, eggs, sugar, allpurpose, orange extract, powdered sugar, salt, baking soda, sour cream, lemon extract, vanilla
Taken from www.cookbooks.com/Recipe-Details.aspx?id=705996 (may not work)