Karen'S Sour Cream Pound Cake Recipe

Name: Karen'S Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 2 2/3 cups sugar; 6 eggs; 3 cups all-purpose flour, SIFTED; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 cup sour cream; 1 teaspoon vanilla; confectioners sugar glaze (optional); red and gree maraschino cherry (optional)

Servings: persons

1 cup butter, softened
2 2/3 cups sugar
6 eggs
3 cups all-purpose flour, SIFTED
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
confectioners sugar glaze (optional)
red and gree maraschino cherry (optional)

1
Preheat oven to 350.
2
Line the bottom of a 9 inch tube pan with paper, or grease really well!
3
Cream the butter and Sugar until light and fluffy.
4
Add Eggs, one at a time beating thoroughly after each egg.
5
Sift dry ingredients together.
6
Alternatly add the dry ingredients, and sour cream to the butter mixture blending really well.
7
Add vanilla.
8
Beat for about 5 minutes until smooth and silky looking.
9
Pour into pan and bake 1 hour and 20 minutes.
10
I usually check at 1 hour 10 minutes.
11
Your cake is done when a toothpick inserted comes out clean.
12
Let cake cool in pan for about 5 minutes before removing to a wire rack to cool.
13
You make make a glaze of Confectioners sugar or decorate with red and green cherries. The green ones for leaves the red ones as flowers.

1584

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter, softened, 2 2/3 cups sugar, 6 eggs, 3 cups all-purpose flour, SIFTED, and more.

Yes, Karen'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.

Karen'S Sour Cream Pound Cake

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