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ANTIQUE SOUR CREAM POUND CAKE

3 cups flour

1/4 teaspoon baking soda

1/8 teaspoon salt

2 sticks of real butter

3 cups sugar

6 eggs (separated)

1 teaspoon vanilla

1 teaspoon lemon

1 teaspoon almond

1 cup sour cream

Sift flour salt and soda together. Cream sugar and butter until fluffy. (eggs and butter should be room temp)

Add egg yolk one at a time and beat well after each one. Add 3 flavorings. Mix in. Add dry ingredients alternately with sour cream. Beat egg whites. Fold into mixture gently. Put in a greased tube pan. Bake at 300 degrees for 1 1/2 hours. Glaze while hot if desired.

Glaze is made easily with a little powdered sugar and a little milk, make thin and pour over top cake. let set and do once more

 

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