Sour Cream Pound Cake
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + cooling
YIELD: 20 servings.
Because I'm our town's postmaster, I can bake only in my spare time. I especially enjoy making desserts such as this one. It tastes amazing as is, or tuck it under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
Ingredients
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1 cup butter, softened
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3 cups sugar
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6 large eggs, room temperature
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3 cups all-purpose flour
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1 cup sour cream
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2 teaspoons vanilla extract
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Optional: Confectioners' sugar and fresh fruit
Directions
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1.
In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.
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2.
Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. If desired, garnish with confectioners' sugar and fresh fruit.
Nutrition Facts
1 piece: 311 calories, 13g fat (7g saturated fat), 96mg cholesterol, 163mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.
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