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: 1 c. soft margarine; 6 eggs; 1/4 tsp. baking soda; 1 c. cultured sour cream; 1/2 tsp. orange extract; 2 2/3 c. sugar; 3 c. flour; 1/2 tsp. salt; 1/2 tsp. lemon extract; 1/2 tsp. vanilla

Servings: persons

1
Have margarine and eggs at room temperature.
2
Beat margarine until creamy; add sugar and beat until fluffy.
3
Add eggs, one at a time, beating for 1 minute after each addition, then 2 minutes more after all eggs have been added.
4
Sift together flour, baking soda and salt.
5
Add to sugar mixture alternately with sour cream, beginning and ending with flour.
6
Add flavorings and beat until well blended.
7
Pour into 10-inch Bundt pan and bake for 1 1/2 hours at 350u00b0.
8
Cool on rack for 15 minutes before removing from pan. Sprinkle with powdered sugar when cool.

1607

kcal

Calories

Fat

302

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 c. soft margarine, 6 eggs, 1/4 tsp. baking soda, 1 c. cultured sour cream, 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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