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: 3 c. sugar; 1 c. margarine, softened; 1 c. sour cream; 1/2 c. orange juice; 1 tsp. vanilla; 1 tsp. orange flavoring; 1/2 tsp. lemon flavoring; 1/2 tsp. rum flavoring; 6 large eggs; 3 c. all-purpose flour; 1/2 tsp. salt; 1/4 tsp. baking soda

Servings: persons

3 c. sugar
1 c. margarine, softened
1 c. sour cream
1/2 c. orange juice
1 tsp. vanilla
1 tsp. orange flavoring
1/2 tsp. lemon flavoring
1/2 tsp. rum flavoring
6 large eggs
3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda

1
Preheat oven to 325u00b0.
2
Grease a 10-inch tube pan.
3
In large bowl, with mixer at low speed, beat sugar and margarine just until blended.
4
Increase speed to high; beat until light and fluffy. Reduce speed to low; add sour cream, orange juice, vanilla, orange, lemon and rum flavorings; add eggs and beat until blended. Add flour, salt and baking soda; beat until well mixed.
5
Spoon batter into prepared tube pan and bake 1 hour and 10 minutes or until toothpick comes out clean.
6
Cool pan on wire rack.
7
Sprinkle cake with confectioners sugar.

1701

kcal

Calories

Fat

325

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 12 ingredients. The key ingredients include: 3 c. sugar, 1 c. margarine, softened, 1 c. sour cream, 1/2 c. orange juice, 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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