Cooky's Corner

I’ve been making this delicious pound cake since Bob and I were first married in 1976. This is a great cake for a bridal or baby shower when you don’t want a frosted cake. It’s so good, use the best butter you can find and if you wrap it well in Saran first and then in aluminum foil it will keep for days. This is perfect with fresh fruit, ice cream, or just all by itself. We’ve taken this cake on the boat with us to the San Juans and enjoyed it all during the trip.

Sour Cream Pound Cake

1 ½ cups butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 – 8oz container sour cream
1 teaspoon vanilla
¼ teaspoon almond extract

Beat butter at high speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until the yolk disappears.

Sift together flour, salt, and baking soda. Add to butter mixture alternately with the sour cream. Beat batter at low speed until blended. Stir in extracts. Pour into a well greased 12 cup tube pan.

Bake at 325 degrees for 1 hour and 20 minutes. Cool in pan on a wire rack for 10 minutes, then remove from pan and continue cooling on wire rack.

Bon appetit,
Shirley Renfrow