Sour Cream Cake Recipe

How to make it

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• Sift flour and measure
• Resift twice with baking soda and set aside
• Cream butter
• Add sugar slowly, beating constantly to cream well until light and fluffy
• Add eggs, one at a time, beating well after each addition
• Add sour cream
• Add flour, ½ cup at a time, beating well and constantly
• Add vanilla or lemon extract
• Turn into well greased and floured 10 inch tube pan
• Bake in moderate oven at 325 degrees about 1 ½ hours or until cake is done (it will spring back when touched lightly with finger)
• When cake is done, remove from oven and place on rack to cool 5 minutes
• Loosen cake around edge of pan with dull side of knife. This protects the crust
• Turn cake onto rack to cool completely
• Serve plain or with fruit (good with strawberries)
• This cake can be frozen, either whole or cut (wrap in several thicknesses of clear plastic or aluminum foil)
• **A good substitute for sour cream is 1 cup evaporated milk plus juice of 1 lemon, mixed together.
• **Crisco is best for greasing pan.