• 3 sticks room temperature unsalted butter
  • 3 cups plus 3 tbsps sugar
  • 6 eggs
  • 1/2 pint sour cream
  • 3 cups cake flour
  • 1 tsp. baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp almond extract

My father worked for F. W. Woolworth Company all over the Southeast and was out of town during most weeks.  For as long as I can remember, My mom greeted him EVERY Friday with a homemade cake.  This sour cream pound cake was one of his favorites.  We love this cake plain, but serve it often with strawberries and whipped cream.

Directions:

  1. Sift together cake flour, salt, and baking powder in a separate bowl.
  2. Cream together butter and sugar until blended well.
  3. Add eggs one at a time.
  4. Add sour cream, vanilla and almond extract.  Mix until blended.
  5. Slowly add flour mixture until blended.
  6. Bake in a well oiled and floured tube pan at 300 degrees for 1 hour and 15 minutes.

 

Source:  Doree Huffmaster