Fri, May 21, 2010
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Pound cake was traditionally made with a pound of each of the following ingredients: butter, flour, eggs and sugar. Now there are many variations of pound cake around the world, including this recipe which has sour cream and is a popular style of cake in the United States.
This pound cake is moist and has a rich vanilla flavor. Serve it plain or topped with a powdered sugar glaze. It is also excellent with chocolate fondue or strawberry shortcake!
2 ¼ cups flour
2 cups sugar
½ tsp salt
½ tsp baking soda
1 tsp vanilla
1 cup shortening or butter
1 cup sour cream
Cream the sugar and the shortening. Add the sour cream, eggs, vanilla and dry ingredients. Pour the smooth batter into a greased and floured bundt pan or a tube pan. (I usually use a tube pan because it has straight edges and a removable bottom so the cake slides out of the pan easily.)
Bake the cake for 60 minutes at 325 degrees or until a toothpick comes out clean. Let it cool in the pan for fifteen minutes prior to removing it.
To remove the cake, gently slide a sharp knife around all of the edges to loosen it from the pan. Then place a plate over the top of the pan and flip it over to allow the cake to slide out of the pan. Let it cool completely.
If desired, ice with a powdered sugar glaze.