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cake, the best sour cream pound


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  • 3 cup sugar
  • 1 cup butter
  • 6 eggs, seperated
  • 1 cup sour cream
  • 1 tbl vanilla extract or 2 tsp almond extract*
  • 3 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt



Step 1

preheat oven to 325. combine dry ingredients, sifting twice.
cream butter and sugar. add egg yolks, one at a time, beating until mixture is smooth. on stir, add the dry ingredients and sour cream, alternately. stir in extract.
beat egg whites until stiff peaks form. fold gently into batter. pour into buttered and floured bundt pan. bake for at least 1 hour or until a tester comes out clean. cool 10 min in pan before inverting onto rack and removing from pan.

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