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Sour Cream Cake (Pound Cake)
by Tom Buick, Hayward

2 sticks butter, softened
2-3/4 cups sugar
6 eggs
3 cups flour, sifted
1/2 tsp. salt
1/4 tsp. baking soda
8 oz. sour cream
1 tsp. vanilla or almond flavoring

Frosting:
3 oz. cream cheese, softened
3 Tbsp. melted butter
1/2 tsp. grated orange peel
1 Tbsp. orange juice
1-1/2 cups confectioner’s sugar

Cream butter with sugar in a large bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Sift dry ingredients together and then add to butter mixture alternately with sour cream. Add vanilla. Grease and flour a 9x13 pan or a 9” angel food cake pan. Pour mixture into pan. Put in a pre-heated 350 degree oven and bake until puffy and golden and the top springs back when touched lightly (about 1 hour and 10 minutes). Do not over-bake. Cool on wire rack. Blend all frosting ingredients frost.

 

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