Sour Cream Pound Cake Recipe
- 1 cup butter, softened
- 3 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (8 ounces) sour cream
- 2 teaspoons vanilla extract
- Confectioners' sugar, optional
- In a bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one 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. tube pan. Bake at 325° for 1 hour and 25 minutes or until cake tests done. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired. Yield: 20 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Sour Cream Pound Cake(43)
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My first homemade cake. It turned out perfect, it taste as good as it looked! Will make again...
Cake was very, very good. Everyone liked it. I made it 3 times in a week because I gave some away. I added nuts to it the last two times, that even made it better.
My new favorite!, I cut back on the sugar, perfect desert for company.
This cake has wonderful flavor! Will make again.
I served this to my honey with chocolate syrup. He loved it
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