Southern Sour Cream Pound Cake – a delicious recipe with butter, sugar, vanilla, almond, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt or tube pan.
2
Cream butter and sugar in a large mixing bowl at medium speed. Blend until mixture is light and fluffy and sugar is no longer granulated. (About ten minutes).
3
Add vanilla & almond extracts, scraping sides of bowl so it is thoroughly incorporated.
4
Add eggs one at a time, beating well after each egg is added.
5
Add sour cream all at once and blend thoroughly.
6
Sift flour, baking soda and salt into small bowl (A wire whisk works perfectly to sift/mix dry ingredients). Slowly add flour mixture and continue beating until mixture is smooth and well blended. (Add by approximately three parts-roughly 1-cup additions).
7
Pour batter into the well-greased and floured bundt or tube pan.
8
Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan for 5 minutes and then invert pan onto wire rack and cool completely.
2077
kcal
Calories
110
g
Fat
240
g
Carbs
47
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: 1 cup butter (at room temperature), 3 cups sugar, 1 teaspoon vanilla extract, 3 -4 teaspoons almond extract, and more.
Yes, Southern 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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