Sour Cream Pound Cake – a delicious recipe with flour, baking soda, butter, sugar, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
Mix flour and baking soda until well blended; set aside.
3
Beat butter in large bowl with electric mixer on medium speed until creamy.
4
Gradually add sugar, beating until light and fluffy.
5
Blend in vanilla.
6
Add eggs, 1 at a time, mixing well after each addition.
7
Add flour mixture alternately with sour cream, beating until well blended after each addition.
8
Spoon into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
9
Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean.
10
Cool 10 minutes in pan on wire rack; remove from pan.
11
Cool completely on wire rack.
12
Serve topped with raspberries and blueberries.
1276
kcal
Calories
73
g
Fat
127
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 9 ingredients. The key ingredients include: 3 cups flour, 1/2 tsp. baking soda, 1 cup (2 sticks) butter or margarine, softened, 2-1/4 cups sugar, 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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