Sour Cream Pound Cake Recipe

Name: Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. butter or margarine or Crisco, softened; 2 1/4 c. sugar; 4 eggs; 1/8 tsp. baking soda; 2 1/4 c. Softasilk cake flour or all-purpose flour; 3/4 c. sour cream; 1 tsp. vanilla extract; 1/4 tsp. lemon extract; lemon slices and grated peel (optional); powdered sugar (optional)

Servings: persons

3/4 c. butter or margarine or Crisco, softened
2 1/4 c. sugar
4 eggs
1/8 tsp. baking soda
2 1/4 c. Softasilk cake flour or all-purpose flour
3/4 c. sour cream
1 tsp. vanilla extract
1/4 tsp. lemon extract
lemon slices and grated peel (optional)
powdered sugar (optional)

1
Cream butter; gradually add sugar.
2
Beat well at medium speed with electric mixer.
3
Add eggs, one at a time; beat after each addition.
4
Combine flour and soda.
5
Add to creamed mixture, alternating with sour cream; begin and end with flour.
6
Mix until blended after each addition.
7
Stir in flavorings.
8
Pour batter into greased and floured 10-inch Bundt pan.
9
Bake at 325u00b0 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
10
If desired, garnish with grated lemon peel after sprinkling with powdered sugar.

1570

kcal

Calories

Fat

241

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 c. butter or margarine or Crisco, softened, 2 1/4 c. sugar, 4 eggs, 1/8 tsp. baking soda, 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.

Sour Cream Pound Cake

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