Margaret Bailey'S Sour Cream Pound Cake Recipe

Name: Margaret Bailey'S Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 2 sticks butter; 1 c. sour cream; 3 c. sugar; 3 c. cake flour; 1 tsp. vanilla flavoring; 1 tsp. almond flavoring; 1/4 tsp. baking soda; 1/8 tsp. baking powder; 1/4 tsp. salt

Servings: persons

1
Sift together the flour, salt, soda and baking powder. Separate eggs.
2
Cream the butter.
3
Add sugar.
4
Cream well in a large bowl until light, then add egg yolks and beat again.
5
Add flour alternately with sour cream.
6
Beat egg whites until stiff. Fold into the mixture by hand.
7
Add flavorings.
8
Bake at 300u00b0 for about 1 hour and 45 minutes if using a tube pan (greased and floured).
9
May be baked in 2 loaf pans.
10
It is better not to cut until the next day after baking.
11
(The cake becomes moist as it ripens.) Freezes well.

2098

kcal

Calories

Fat

322

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 eggs, 2 sticks butter, 1 c. sour cream, 3 c. sugar, and more.

Yes, Margaret Bailey'S Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Margaret Bailey'S Sour Cream Pound Cake

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