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The Picnic, circa 1881-2
James Tissot
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La Belle Cuisine
Mary Margaret's
Sour Cream Pound Cake
1 1/2 cups (3 sticks) unsalted butter,
room temperature
3 cups granulated sugar
6 large eggs, room temperature
1 cup sour cream, room temperature
3 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
Preheat oven to 325 degrees F.
Generously grease and flour two
9-by-5-inch loaf pans.
In a very large bowl, cream the butter until it has reached the
consistency
of heavy cream. When you think you have creamed it enough, cream it
some more!
Slowly dribble in the sugar, a tablespoon at a time, beating
well. Add the eggs, one at a
time, beating well after each addition. Stir
in
the sour cream.
In a bowl sift together
the flour, soda and salt. Resift the mixture 3 times.
Add the flour mixture
1/2 cup at a
time to the creamed butter mixture,
blending well, with mixer at lowest speed. Add the
flavorings. Bake 65
to
70 minutes. Cool in pans on wire rack for 15 minutes. Remove from
pans
and allow to continue cooling.
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