With a tub of sour cream nearing the end of its shelf life, it dawned on me that one of my older recipes might provide a reasonable last-legs use: sour cream pound cake with vanilla butter and nut flavoring. I uncovered this recipe back in the early 2000s, thanks to suggestions made by dear friend Cindy Coulson. It's been a semi-regular and always loved baked good at the Roediger House.
"Sour Cream Pound Cake," from McCormick. Found online and on the Vanilla Butter & Nut flavoring's packaging box.
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