Adams Sour Cream Pound Cake

Notes: Betty Adams recipe!

  • 3 cups Sugar
  • 2 sticks ( or 1 cup) Margarine
  • 6 Eggs, separated
  • 3 cups Flour, sifted
  • 1 cup Commercial Sour Cream
  • 1/4 tsp Soda
  • 1 tsp "ADAMS BEST" VANILLA
  • 1 tsp ADAMS ALMOND EXTRACT
  • 2 tsp ADAMS BUTTER FLAVOR
  • 1 tsp ADAMS LEMON EXTRACT
Preheat oven to 350 degrees. Cream sugar and margarine until very creamy. Add egg yolks one at a time, beating well after each addition. Sift flour three times. Add soda to sour cream; stir well. Add flour and cream alternately to the sugar-margarine mixture. Blend well. Add "ADAMS BEST" VANILLA, ADAMS ALMOND EXTRACT, ADAMS BUTTER FLAVOR AND ADAMS LEMON EXTRACT. Beat egg whites until stiff, then fold into mixture. Pour into well greased, lightly floured stem pan (or loaf pan). Bake at 350 degrees for about 1 1/2 hours, or until toothpick inserted into center comes out clean.
Classic Adams Sour Cream Cake

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Classic Adams Sour Cream Cake

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