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Large Cake:
2 eggs
2 cups sugar
½ teaspoon salt
1 teaspoon soda
2 cups sour cream
3½ cups flour
4 teaspoons baking powder
1 teaspoon vanilla
2 prepared cake pans or 1 9x13 pan
Small Cake:
1 egg
1 cup sugar
¼ teaspoon salt
½ teaspoon soda
1 cup sour cream
1¾ cups flour
4 teaspoons baking powder
½ teaspoon vanilla
1 prepared cake pan or square baking pan
Lucy's Note: Since they used all fresh unpasteurized whole milk from Jensen's farm, they often had cream that soured, which they saved and used in recipes like this one.
Beat the first 3 ingredients together. Add the remaining ingredients. Pour the batter into prepared pans and bake at 375 degrees for 30 minutes. If using layer pans, cool for 10 minutes and then turn out onto a wire rack to finish cooling. Frost when cool.
