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Tuesday, August 9, 2011

Sour Cream Pound Cake

My Granny's recipe <3

2 sticks salted butter (NOT margarine), softened
1/2 cup Crisco
3 cups sugar
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla
8 oz. sour cream

Preheat oven to 325 degrees. Grease and flour (or using cooking spray for baking) a Bundt pan. Cream together the butter and Crisco; add the sugar and mix well. Add eggs - one at a time - mixing well after each. Combine flour, salt, and baking powder. Add to batter and mix well. Add vanilla and sour cream and mix well. Don't overdo it, though.

Pour into prepared pan and bake for approximately 30 minutes at 325 degrees. Increase oven temperature to 350 degrees. Continue baking until knife inserted near the center comes out clean, about 45 additional minutes (may take a little longer). If cakes browns before it is done inside, drape a piece of aluminum foil over the top to keep it from getting any browner. Then check for doneness with a knife every 5 minutes or so.

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