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     Title: Sour Cream Pound Cake
Categories: Dessertss, Dairy
     Yield: 20 servings

     1 c  Butter; softened
     3 c  Sugar
     6 lg Eggs; room temperature
     3 c  A-P flour
   1/4 ts Baking soda
   1/4 ts Salt
     1 c  Sour cream
     2 ts Vanilla extract -OR-
     1 ts Vanilla extract; plus:
     1 ts Lemon extract
     1 c  Coconut (optional)
          Confectioners' sugar and
          - fresh fruit (optional)

 In a bowl, cream butter and sugar until light and
 fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well
 after each addition. Combine flour, baking soda and
 salt; add to creamed mixture alternately with sour cream
 and vanilla. Beat on low just until blended. Pour into a
 greased and floured 10" fluted tube pan.

 Bake @ 325°F/165°C for 1-1/4 to 1-1/2 hours or until a
 toothpick comes out clean. Cool in pan 15 minutes before
 removing to a wire rack to cool completely. If desired,
 garnish with confectioners' sugar and fresh fruit.

 Recipe by Karen Conrad, East Troy, Wisconsin

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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