Sour Cream Candle Pound Cake Recipe

Name: Sour Cream Candle Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. flour; 1/2 tsp. baking powder; 1/4 tsp. baking soda; 1/2 c. softened oleo; 1 1/2 c. sugar; 4 eggs, separated; 2 tsp. bourbon; 1 tsp. grated lemon rind; 1 tsp. vanilla; 3/4 c. dairy sour cream

Servings: persons

1
Preheat oven to 325u00b0.
2
Lightly grease and flour 9 x 3-inch spring-form pan with removable bottom.
3
Fill 6 ounce empty clean juice can, label removed, with dried beans.
4
Place in middle of prepared pan.
5
Combine flour, baking powder and baking soda in small bowl.
6
Beat butter and sugar in large bowl until light and fluffy.
7
Add egg yolks, one at a time, beating well after each addition.
8
Beat in bourbon, rind and vanilla.
9
Alternately beat in sour cream with dry ingredients, until well blended.

965

kcal

Calories

Fat

174

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 3/4 c. flour, 1/2 tsp. baking powder, 1/4 tsp. baking soda, 1/2 c. softened oleo, and more.

Yes, Sour Cream Candle 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.

Sour Cream Candle Pound Cake

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