Sour Cream Pound Cake – a delicious recipe with cake flour, baking soda, baking powder, salt, margarine, shortening. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift together cake flour, baking soda, baking powder and salt; set aside.
2
Cream margarine and shortening until smooth.
3
Add sugar gradually, beating well.
4
Add egg yolks, one at a time and continue beating until very creamy.
5
Add dry ingredients to the creamed mixture alternately with sour cream, beginning and ending with dry ingredients, stirring until well blended after each addition.
6
Add flavoring and beat egg whites until they hold stiff peaks.
7
Add 1/3 at a time and carefully fold into batter.
8
Spoon batter into a greased and floured 10-inch tube pan and bake in a 325u00b0 oven for about 1 1/2 hours (top will be brown and crusty). Cool in pan for 10 minutes.
9
Remove from pan and finish cooling. Let stand overnight to enhance flavor.
1651
kcal
Calories
26
g
Fat
321
g
Carbs
36
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 c. sifted cake flour, 1/4 tsp. baking soda, 1/4 tsp. baking powder, 1/4 tsp. salt, 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.
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