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LEMON-SOUR CREAM POUND CAKE 1 c. butter or margarine, softened 1/2 c. shortening 3 c. sugar 5 eggs 1/4 c. milk 1 (8 oz.) carton commercial sour cream 3 c. all-purpose flour 1/2 tsp. baking powder 2 tsp. lemon extract 1 tsp. vanilla extract Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine sour cream and milk; stir until smooth. Combine flour and baking powder; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in lemon and vanilla extracts. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove from pan and cool completely. Yield: One 10-inch cake. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |