Sour Cream Pound Cake – a delicious recipe with flour, sugar, eggs, butter, sour cream, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease and flour a Bundt pan.
2
Have butter or margarine and eggs at room temperature.
3
Use an electric mixer at low speed.
4
Cream sugar and margarine, adding sugar a little at a time until thoroughly mixed.
5
Add eggs one at a time, beat thoroughly after each addition.
6
Add the almond extract, vanilla and salt-continually mixing.
7
Add flour and sour cream alternately- 1/4 of each at a time.
8
Pour mixture into the prepared Bundt pan.
9
Bake at 325 degrees for 1 hour and 20 minutes.
10
Remove from oven test for doneness.
11
Cool on rack for 10 to 20 minutes.
12
Invert on another cooling rack and remove from pan.
13
Cool completely and frost if desired.
1650
kcal
Calories
73
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 8 ingredients. The key ingredients include: 3 cups sifted flour, 3 cups sugar, 6 large eggs, 1 cup butter or 1 cup margarine, 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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