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Country Kitchen
August 4, 2008 Previous Recipe | Next Recipe
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MAMMAW’S SOUR CREAM POUND CAKE
PICKLED SHRIMP
SPICY CRAB DIP
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KYSER BBQ CATFISH
SPINACH SALAD DRESSING
MAMA’S CHOCOLATE CHIP COOKIES
EASY MACARONI AND CHEESE
CATFISH ALLISON
MAMMAW’S SOUR CREAM POUND CAKE

3 cups sugar
1 cup (2 sticks) butter
6 eggs
3 cups all-purpose flour
1 (8-ounce) container sour cream
1 tablespoon vanilla
1 tablespoon almond flavoring
1 tablespoon lemon juice

Allow butter and eggs to come to room temperature. In a large bowl mix together sugar and butter, beating until fluffy. Separate eggs; add beaten yolks to sugar and butter mixture. Stir in flour and sour cream alternately, until mixed well. Do not beat mixture after adding flour. Add flavorings and fold in stiffly beaten egg whites.
Bake at 350 for 1 hour in a greased and floured tube pan. Let cake stand in pan for 10 to 15 minutes before turning out onto plate.





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