Sour Cream Pound Cake – a delicious recipe with butter, sugar, eggs, all-purpose, salt, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yolk disappears.
2
Sift together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in extracts. Pour into a greased and floured 12-cup tube pan.
3
Bake at 325u00b0 for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan, and cool completely on wire rack.
1783
kcal
Calories
90
g
Fat
222
g
Carbs
30
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 9 ingredients. The key ingredients include: 1 1/2 cups butter, softened, 3 cups sugar, 6 large eggs, 3 cups all-purpose flour, 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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