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 3/4 c. sugar; 6 eggs; 1/2 tsp. salt; 1 c. sour cream; 1/2 tsp. orange extract; 1 c. butter or margarine; 3 c. sifted all-purpose flour; 1/4 tsp. baking soda; 1/2 tsp. lemon extract; 1/2 tsp. vanilla extract

Servings: persons

1
In mixing bowl, cream together sugar and butter or margarine until light and fluffy.
2
Add eggs, one at a time, beating well after each addition.
3
Sift flour, salt and baking soda; add to creamed mixture alternately with sour cream.
4
Beat well.
5
Add extracts and beat again.
6
Pour into greased and floured 10-inch tube pan; bake in 350u00b0 oven for 1 1/2 hours or until cake tests done.
7
Cool 15 minutes; remove from pan.
8
Cool and sprinkle with confectioners sugar.

2057

kcal

Calories

Fat

307

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: 2 3/4 c. sugar, 6 eggs, 1/2 tsp. salt, 1 c. 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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