Yummy Sour Cream Pound Cake!!!

I had to share an old post with one of my most favorite recipes!!!

Give it a try sweet friends, I promise...

you will NOT be sorry!!!

Here is my tried and true recipe and believe me, you will have requests to make it again!

The secret is that the egg whites are whipped until they are fluffy

and then folded in at the end!

Oh, and don't worry, you will not taste the buttermilk or sour cream

after it is baked they just add delicious moisture.

Sour Cream ~ Buttermilk Pound Cake

1 cup of sweet cream butter

3 cups of sugar

6 eggs, separated

1 tsp. real vanilla

1/4 tsp. baking soda

1/4 tsp. salt

3 cups plain flour

1/2 cup of buttermilk

1/2 cup of sour cream

Preheat oven to 325 degrees and coat tube pan thickly with shortening and dust with flour.

Cream the butter and sugar until smooth. Add egg yolks and vanilla. In a separate bowl add flour, soda and salt. Stir until well blended. Put aside. In another small bowl add sour cream and buttermilk. Stir these until well blended.

Start your mixer back up and add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/3 of the flour mixture, then the other 1/2 of the buttermilk mixture and lastly add the remaining 1/3 of the flour. For some reason you have to add these in this order for it to turn out correctly.

I then clean my beaters with soap and water so no butter remains on them and in a smaller bowl beat the egg whites until they are fluffy and pretty stiff.

At this point, fold the egg whites into the cake batter but not too roughly so as not to remove the fluff.

Pour into tube pan, gently drop bottom of pan onto counter to remove any air bubbles and then slide into your preheated oven.

My recipe says to bake for one hour but I start checking it at 45 min. Ovens cook so differently. Let cool about 15 min, and turn out onto cake plate. Another secret of mine with the wedding cakes was that I would turn out the layer onto saran wrap and wrap immediately in it then I would wrap it with heavy duty aluminum foil, place on a pizza pan and place it in the freezer. All the moisture goes back into the cake and the texture is wonderful.

I hope you give this recipe a try...it is WONDERFUL!!

Wishing you a beautiful Wednesday dear friends!

hugs and love,

Dawn

Sock flowers....cupcakes....fruit tea!

I finally worked on Emily's corsage for the baby shower today! These socks are not my favorite to work with but they were so inexpensive that she will keep the corsage as a keepsake and not disassemble it. I finally shaped them into something that resembles a flower I think! I need some pretty leaves to add in and will be adding ribbons and a few charms.

The picks are slowly but surely getting finished. I decided to have pink trimmed ones too!

Remember the cool Fiskars paper punch that I showed you?

Well, I'm not sure if they are on sale at your Michael's but the ad that was just emailed to me this week for my area says that all punches are 40% OFF!!! So you can use your coupon for something else :)

Thank you all so much for your sweet comments about me posting so much about the shower. I always just share on the blog what I'm up to in my life and love doing it ~

I still have to gather all of the ingredients of what I'm making for the food. I'm making my sour cream/buttermilk poundcake batter and using it for the cupcakes! I hope that they turn out good. You can find the recipe on my blog HERE if you'd like to give it a try, it. is. DIVINE!

Homemade spinach dip with crackers, fresh strawberries with cream cheese/marshmallow creme dip, mixed nuts and a vegetable tray with ranch dip. I love buying the classic ranch packet and making the dip recipe! Oh and I'm going to make Fruit Tea which is amazing tasting but thought I might buy the Red Zinger Celestial Seasonings brand to make the sweet tea base so it would be pink!!!

To make the fruit tea you use two family sized tea bags (I'll use about 7 of the reg. size) steeped in 2 cups of water in the microwave for 4 min., add one cup of sugar and water to fill a one gallon container. Then take the one gallon of sweet tea and add 1 big can unsweetened pineapple juice, 1 can of frozen orange juice concentrate, 1 can of frozen lemonade concentrate and half of a two liter of ginger ale ~ it's delicious!!

Wishing you all a wonderful Monday sweet friends!!

xxoo, Dawn