Grandmother Paul'S Sour Cream Pound Cake – a delicious recipe with butter, sugar, sour cream, baking soda, all-purpose, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325.
2
Cream butter and sugar together with your heavy-duty mixer.
3
Add the sour cream and mix thoroughly.
4
Sift baking soda and flour together.
5
Add the flour to the creamed mixture, alternating with one egg at a time (about 1/2 cup of flour each time).
6
Mix well after each addition.
7
Add the vanilla and mix well.
8
Spoon the mixture into a well greased and floured 10 inch tube or bundt pan.
9
Bake for 1 hour and 20 minutes, or until toothpick inserted in cake tests COMPLETELY clean.
10
Let cake cool in the pan on a wire rack for 15 minutes.
11
Invert cake on wire rack, removing from pan and let cool completely.
12
Frost as desired (powdered sugar glaze is good) or leave plain and garnish with fresh berried and freshly whipped cream.
1717
kcal
Calories
73
g
Fat
227
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup butter, 3 cups sugar, 1 cup sour cream, 1/2 teaspoon baking soda, and more.
Yes, Grandmother Paul'S Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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