Recipe - Loris Sour Cream Pound Cake

1 cup Butter or margarine; softene
6 lg Eggs
2 2/3 cup Sugar
3 cup Allpurpose flour
One fourth teaspoon Baking soda
One half teaspoon Salt
1 cup Sour cream; cultured
One half teaspoon Lemon extract
One half teaspoon Orange extract
One half teaspoon Vanilla extract

Bring butter and eggs to room temperature. Grease and flour the bottom and
sides of a 10inch bundt or tube pan; set aside.
In large mixing bowl, beat butter with electric mixer until creamy.
Gradually add the sugar, beating at medium speed until light and fluffy.
Add eggs, one at a time, beating about 1 minute after each; scrape bowl
frequently, guiding mixture toward beaters. Beat
2 minutes more.
Sift together flour, soda and salt. Add to creamed mixture alternately
with sour cream, beginning and ending with flour mixture. Beat well after
each addition. Add lemon, orange and vanilla extracts; beat just until
thoroughly blended.
Pour batter into prepared 10inch bundt or tube pan. Bake in preheated
350 degree oven for 1One half hours, or until wooden pick inserted in center
comes out clean and dry. Cool cake in pan on wire rack for 15 minutes;
remove from pan. Cool completely. Sprinkle with confectioners' sugar, if
desired.
Makes 12 to 16 servings. Lori Norman/Wis Gramma
Posted to EATL Digest 17 Sep 96

Date: Wed, 18 Sep 1996 05:20:25 0500

From: LD Goss ldgoss@METRONET.COM