Sour Cream Pound Cake
Fresh eggs and real butter make this cake extraordinary!
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- 3 c
- cake flour, sifted
- 1/4 tsp
- 2 stick
- butter, softened
- 3 c
- 1 c
- sour cream
- 1 tsp
- vanilla extract
1Stir in flavoring
2Sift flour and soda together twice
4Slowly add sugar and cream well
5Add eggs, one at a time, beating well after each addition.
6Stir in sour cream
7Add dry ingredients 1/2 cup at a time, beating constantly
8Pour into prepared pan. Bake 1 1/2 hours in 325 oven or until done.
9Place pan on rack to cool 5 minutes. Loosen cake around edge of pan and edge of tube with dull side of knife. Press toward pan rather than toward cake. This protects crust. Turn cake onto rack to cool immediately.