Sour Cream Pound Cake – a delicious recipe with Sugar, Butter, Cream, Vanilla, u00bc, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease and flour pan(s). Preheat oven to 325 degrees.
2
Cream together the sugar and butter until light and fluffy. Scrape the bowl well. Add sour cream, vanilla and baking soda and mix well. Scrape the bowl well.
3
Add flour and eggs alternately. Start with one cup of flour and mix well, then add two eggs and mix well. Continue to alternate flour and eggs until all flour and eggs have been incorporated.
4
Pour into the greased and flour cake pans. Bake for 90 minutes or until a toothpick inserted into the center of the cake comes out clean.
5
Cool in the pan for ten minutes. Remove from the pan and allow to cool completely. Dust with powdered sugar.
1644
kcal
Calories
72
g
Fat
224
g
Carbs
31
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 7 ingredients. The key ingredients include: 3 cups Sugar, 2 sticks Butter, 8 ounces, weight Sour Cream, 2 teaspoons Vanilla Extract, 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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