join the breakfast club
recipes from the vault
June Barker’s Pound Cake
This recipe has been in our family for decades–as a matter of fact–it was published in a local cookbook in 1973! We hope you enjoy it as much as we do.
1 cup sour cream
3 cups flour (scant)
3 cups sugar (scant)
2 sticks butter
6 eggs
1/2 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. almond extract
Cream butter and sugar, add eggs, one at a time. Mix well. Sift dry ingredients–alternating with sour cream. Add extracts. Put in a slightly greased bundt pan. Bake at 350 degrees for approximately 1 hour, 15 minutes. Makes a large pound cake.
