Sour Cream Pound Cake Recipe

Name: Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sugar; 1 1/2 c. regular flour; 1 1/2 c. cake flour; 1 c. butter; 1 small size carton sour cream, mixed with 1/4 tsp. soda; 1/2 tsp. salt; 1/2 tsp. almond extract; 2 tsp. vanilla extract; 2 tsp. lemon; 1 tsp. orange flavoring; 6 eggs, separated

Servings: persons

2 c. sugar
1 1/2 c. regular flour
1 1/2 c. cake flour
1 c. butter
1 small size carton sour cream, mixed with 1/4 tsp. soda
1/2 tsp. salt
1/2 tsp. almond extract
2 tsp. vanilla extract
2 tsp. lemon
1 tsp. orange flavoring
6 eggs, separated

1
Cream butter and sugar real good.
2
Mix all flavorings and fold in mixture.
3
Fold in flour in thirds (1/3 at a time).
4
Beat egg whites with mixer.
5
(Do not whip stiff, whip until whites will slide out of bowl all at once in flour-sugar batter).
6
Heat oven to 350u00b0 for 20 minutes.
7
Turn down to 325u00b0 and bake for 1 hour or 1 hour and 20 minutes.
8
When done, set out for 5 minutes.

1805

kcal

Calories

Fat

261

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 11 ingredients. The key ingredients include: 2 c. sugar, 1 1/2 c. regular flour, 1 1/2 c. cake flour, 1 c. butter, and more.

Yes, 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.

Sour Cream Pound Cake

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