Nan’s Sour Cream Pound Cake

by Carla Tuhacek

3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c butter
2 c sugar
4 large eggs (or 6 medium)
1 tsp vanilla
1 c sour cream
1 tsp lemon rind (optional)

Combine flour, baking soda, baking powder and salt. Sift.

In mixing bowl, beat butter gradually. Add sugar and beat well. Mix in 2 TB of boiling water after butter is well mixed.  Add eggs 1 at a time. Beat after each. Blend in flour with sour cream. Mix well. Add flavoring or chocolate chips if desired.

Pour into pan and spread batter up thicker into edges and corners for a level cake. Cook at 325 degrees until toothpick comes out clean.

10” tube pan bake 1/1/4 hours 
9″ x 13″ pan bake 1 hour
10″ x 13″ pan bake 50 minutes
9” layer pans bake 45 minutes (one batch makes two)
7″ x 2 1/2” for top of cake bakes over an hour (1/2 batch)

If using a large pan for a wedding cake, put a soup can and some heavy bolts in the middle. Cover can and pan with Crisco and baking paper. Do sides first and then bottom (trace pan and cut out).