Sour Cream Pound Cake

There were many women in my life who influenced my cooking starting when I was a very young little girl.  Cooking always fascinated me.  One of these ladies was my next door neighbor who I called "Aunt Dot", a southern belle from North Carolina who taught me how to cook some of my best dessert and bread recipes.  Thank God I had the good sense to write many of her recipes down since I still use many of them to this day.  She was one of the best cooks ever!

This recipe is my variation of Aunt Dot's recipe for Sour Cream Pound Cake. I have made this since I was a teenager, when I was just learning how to cook and experimenting to make my recipes uniquely mine. This is one of my best recipes!

Sorry, I have no photos . . . 

INGREDIENTS


1 cup butter or margarine
3 cups sugar
6 eggs, separated
3 cups flour
1/4 tsp salt
1 - 8 oz. carton sour cream
1/4 tsp baking soda
1 tsp vanilla
1 tsp almond flavoring




DIRECTIONS

Preheat oven to 325 degrees

Cream butter and 2 cups sugar.

Add egg yolks, one at a time, beating well
after each addition.


Sift flour, soda and salt twice.

Add to creamed mixture alternatively
with sour cream.


Beat egg whites until stiff and add last
cup of sugar.


Mix and fold gently into batter.


Blend in flavoring.


Bake in a greased and floured tube pan for
1 to 1 1/2 hour.


Flour pans with 1 tbsp flour and 1 tbsp powdered sugar.

I bake for about an hour, checking for a golden brown crust.

Let stand 15 minutes before removing from pan.

I have experimented with this recipe by
 using different flavored extracts and flavoring,
but none came close to the almond flavoring.

For best results, use extracts instead of flavoring
. . . it makes a big difference in flavor.