Sour Cream Pound Cake Recipe - TOH

By norsegal8

Ingredients

• 1 cup butter, softened
• 3 cups sugar
• 6 large 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

Details

Servings 20
Preparation time 15mins
Cooking time 90mins
Adapted from tasteofhome.com

Preparation

Step 1

In a bowl, cream butter and 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. fluted tube pan.

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. Sprinkle with confectioners' sugar if desired.
Yield: 20 servings.

Originally published as Sour Cream Pound Cake in Country Woman
May/June 1991, p31