Mom'S Pound Cake – a delicious recipe with flour, baking soda, butter, sugar, eggs, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift the 3 cups of flour and measure the 3 cups again. Resift with baking soda; set aside. In another bowl, place the softened butter; beat until creamy.
2
Slowly add sugar, 1 cup at a time, beating well until light yellow and creamy.
3
Add eggs, one at a time, beating well after each addition.
4
Slowly add flour mixture, 1 cup at a time, beating well after each addition.
5
Then, add sour cream, pinch of salt and vanilla.
6
Mix until well blended.
7
Bake in a greased, floured 10-inch tube or Bundt pan at 300u00b0 for 1 1/2 hours.
8
Cake is done when cake tester comes out clean.
9
Remove from oven; wait 5 minutes, then turn out on a wire cooling rack.
2118
kcal
Calories
77
g
Fat
322
g
Carbs
40
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 8 ingredients. The key ingredients include: 3 c. flour, 1/4 tsp. baking soda, 1 c. butter, softened, 3 c. sugar, and more.
Yes, Mom'S 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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