Recipe

Sour Cream Pound Cake

Recipe from the kitchen of Dorris Mounce, randmother of Annette Beard

1/2 lb. butter

3 c. sugar

1 c. sour cream

1/4 tsp. baking soda

3 c. all-purpose flour, sifted three times

1/8 tsp. salt

6 lg. eggs

1 tsp. vanilla

Optional: 1/2 tsp. almond or lemon

Preheat oven to 325 degrees.

Grease and flour a 10-inch tube cake pan.

Separate eggs. Beat egg whites until stiff. Add 1/2 c. sugar.

Beat egg yolks.

In a large bowl, cream butter and sugar. Add beaten yolks.

Slowly add sour cream with baking soda added, alternately with flour, ending with flour.

Fold in egg whites. Add vanilla.

Pour into greased and floured 10-inch tube pan.

Bake for 1 hour 20 minutes.

Let cool in pan, then remove to cool.

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