Living 2 Eat |

This incredible recipe is one of Georgia’s finest.  It comes from Mrs. Lauren McMann of Blairsville, Georgia.  No doubt, it will become a favorite of yours after the first bite!

Strawberry Sour Cream Pound Cake

1 cup butter, room temperature
2 3/4 cups sugar
6 eggs, room temperature
1/2 teaspoon strawberry extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 cup sliced strawberries
Powdered sugar

Preheat oven to 350 degrees.

Cream butter and sugar in large bowl of electric mixer; add eggs one at a time, beating well after each addition. Add strawberry and vanilla extract; mix well. Sift flour, baking powder and salt; add to creamed mixture alternately with sour cream, mixing until well blended. Fold in sliced strawberries.

Spoon batter into a greased and floured tube pan; bake for 1 ½ hours or until wooden pick inserted in center comes out clean.  Cool in pan for 15 minutes. Turn out onto a wire rack to cool completely. Dust with powdered sugar, if desired.