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Sour Cream Pound Cake


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  • 1 Cup butter, softened
  • 3 Cups sugar
  • 6 eggs
  • 3 cups all purpose flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup sour cream
  • 2 tsp. vanilla
  • Confectioners sugar (optional)



Step 1

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 cream mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into greased and floured 10 inch tube pan.
Bake at 325 degrees 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.


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