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Easter Pound Cake


  • 1 cup (2 sticks) butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups all purpose flour
  • 3 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups sour cream
  • 1 tsp vanilla extract


Cream butter; add sugar and cream together. Add eggs one at the time mixing well after each. Add vanilla to above mixture.


Sift flour, baking powder, baking soda and salt together and add to mixture alternately with sour cream. Mix well, but do not overbeat.

Batter will be thick. Spoon batter into 2 loaf pans which have been lightly greased and floured. (Shake out excess flour)

Bake at 325 degrees F for 50-60 minutes checking for doneness after 50 minutes. If not done in the middle, return to oven for the other 10 minutes. Check again for doneness.

Because of the various sizes of eggs used, the moisture content of flour, and your own oven temperature accuracy, it could take an additional 10-15 minutes to get properly done.

Pound cakes are most often baked at a lower temperature than other cakes, giving the eggs a chance to do all the leavening, but this cake has both baking powder and baking soda as well, so it will rise more quickly and thoroughly.


When done, cool in pan on wire rack for 5-8 minutes, then turn loaves out onto wire rack and cool thoroughly.

Optional: Dust tops lightly with a mixture of 1/4 cup sugar and 1 tsp ground cinnamon, or use confectioner's sugar to make a lacy design with a paper doily.


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