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Crusty Top, Sour Cream Pound Cake

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“This is my favorite pound cake. This recipe came out of a book called, Bell's Best. A friend in Augusta, Georgia gave me this cookbook. This makes a good cake for strawberry shortcake.”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour and measure; resift twice with soda.
  2. Set aside.
  3. Cream oleo and add the sugar slowly, beating constantly to cream well.
  4. Add eggs, 1 at a time, beating after each addition.
  5. Stir in sour cream.
  6. Add flour mixture, 1/2 cup at a time, beating well.
  7. Stir in vanilla and turn batter into a well greased and floured 10-inch tube pan.
  8. Bake in 325°F oven about 1 1/2 hours.
  9. Place pan on rack to cool 5 minutes.
  10. Loosen cake around edge of pan.
  11. Turn cake onto rack to cool completely.

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