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Tastee Recipe

This Recipe Has Been In Our Family Since The 1940’s!

21 July 2017
Anna - TasteeRecipe
17 Comments
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Your whole house is going to smell so amazing when you’re baking this cake, that you’re probably going to have to shoo the neighbors off your property! Ok, maybe it would be a better idea to invite them for a cup of coffee and a slice of this old-fashioned pound cake. Because that’s exactly what this is; old-fashioned, but never outdated! In fact, this recipe will beat all the modern, trendy, fancy cakes any day – and that’s guaranteed!

Let us know how you decided to serve this cake, and how it turned out for you!

 

Ingredients

1 1/2 cups Land O’ Lakes butter

6 Eggland’s eggs

1 8 – ounce carton Daisy sour cream

3 cups Gold Medal all-purpose flour

1/4 teaspoon baking soda

3 cups Domino sugar

1 teaspoon vanilla

Fresh strawberries and blackberries (optional)

Instructions:

Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Meanwhile, grease and flour a 10-inch tube pan. Set aside.

In a medium mixing bowl, combine flour and baking soda; set aside.

In a large mixer bowl, beat butter with a stand mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Add eggs, 1 at a time, beating well after each addition.

Add vanilla. Add flour mixture and sour cream alternately to egg mixture, beating on low to medium speed after each addition until just combined. Spread batter in the prepared pan.

Bake in a 325 degree F oven for 1-1/2 hours or until a wooden toothpick inserted near the center comes out clean. Cool in a pan on a wire rack for 20 minutes. Remove from pan, and cool thoroughly on a wire rack.

 

 

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Quick tip: This cake makes about 16 servings and you can decorate it with fresh berries, if you’d like!

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17 Comments
  1. Terri Watson July 21, 2017 at 5:23 pm Reply

    Enjoy Tastee Recipes. Reminds me of my grandmother & great-grandmothers cooking styles.

  2. Peggie Popowich July 24, 2017 at 9:44 pm Reply

    My comment being in the 40s war time did your Aunt live on a farm, as all thiose wonderful ingredients were rationed??

    • Arnita September 19, 2017 at 3:38 pm Reply

      LOL!!!

  3. Dorothy young August 1, 2017 at 4:04 pm Reply

    U did not preheat the oven, or start in a cold oven ?

  4. alice downs August 1, 2017 at 4:47 pm Reply

    why so many pages to print recipe?

  5. Karin tatum August 9, 2017 at 3:22 pm Reply

    Made the cake yesterday , it was wonderful and easy. Everyone loved it. Will make it again soon

  6. Bernice Veights August 20, 2017 at 9:39 pm Reply

    Do not leave the cake to cool for 20 minutes; it will stick to the pan quickly! Remove the cake after 10 minutes.

  7. Joyce W. August 22, 2017 at 12:30 am Reply

    Is that 1 8oz sour cream or 18oz sour cream. It’s hard to tell the way it’s written. Thank you for help. Sounds delicious! Can’t wait to try itt.

    • Aladdin August 23, 2017 at 12:37 am Reply

      It’s 1 8oz sour cream.

      • Aladdin August 23, 2017 at 12:37 am Reply

        Not 18oz’s

    • Linda August 25, 2017 at 9:46 pm Reply

      Looks to me it is 1 8 oz. container sour cream (because everything else gives the measurement before the amount).

    • Von P August 26, 2017 at 1:48 am Reply

      It’s one 8oz carton.

    • Sharon P August 27, 2017 at 4:26 pm Reply

      It should read 8 ounce container of sour cream.

  8. Brenda Andrews August 22, 2017 at 12:33 am Reply

    Those of you who made this beautiful, do you pre-heat the oven or start off cold?

  9. Marguerite Lohrenz August 25, 2017 at 5:28 pm Reply

    @Brenda, my guess is that you preheat. In response to Peggy, good comment plus no one grows their own sugar, and Egglands Best didn’t exist; other brand names may be that old. I wasn’t familiar with commercial sour cream until after the war; that doesn’t mean it didn’t exist. Farmers might just let unpasteurized milk sour naturally.

  10. Carter September 1, 2017 at 9:03 pm Reply

    You can also use cream cheese instead of sour cream. The trick to a perfect pound cake is to start it in a cold oven. I thank my Great-Aunt Helen for these tips.

  11. Marlene Furlong September 9, 2017 at 10:51 pm Reply

    I love your recipes ❤️

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