Sour Cream Pound Cake Ii – a delicious recipe with butter, eggs, sugar, all-purpose, orange extract, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the butter or margarine and eggs to room temperature. Grease and flour the bottom and sides of a 10-inch tube pan; set aside.
2
In a small mixer bowl, beat the butter or margarine at medium speed of electric mixer until creamed.
3
Gradually add the sugar, beating at medium speed until light and fluffy.
4
Add eggs, one at a time; beat about 1 minute after each.
5
Scrape the bowl frequently with rubber spatula; beat 2 minutes more.
6
Stir together the flour, salt and soda.
7
Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
8
Beat well after each addition.
9
Add lemon extract, orange extract and vanilla; beat just until thoroughly blended.
2057
kcal
Calories
77
g
Fat
307
g
Carbs
40
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 11 ingredients. The key ingredients include: 1 c. butter or margarine, 6 eggs, 2 3/4 c. sugar, 3 c. all-purpose flour, and more.
Yes, Sour Cream Pound Cake Ii 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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