Perfect Sour Cream Pound Cake – a delicious recipe with Butter, Sugar, Eggs, Flour, u00bc, Sour Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating until the yellow disappears.
2
Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beginning and ending with the flour mixture. After each addition, mix at the lowest speed just until blended. Stir in flavorings.
3
Spoon batter into a greased and floured 10-inch tube pan (or bundt pan). Bake at 325 degrees for 1 hour and 20 minutes or until a wooden pick inserted into the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on a wire rack.
4
Yields one 10-inch cake.
5
Great served alone or with fresh berries.
1589
kcal
Calories
67
g
Fat
222
g
Carbs
30
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: 1 cup Butter, Softened, 3 cups Sugar, 6 whole Large Eggs, 3 cups Flour, and more.
Yes, Perfect 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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