sour cream pound cake

Name: Sour Cream Pound Cake
Prep time: 15 min
Cook time: 1 h 45 min
Yield: 15
Ingredients: 2 stick(s) butter (do not use margarine); 3 cup(s) sugar; 6 large eggs; 1 cup(s) sour cream; 1 teaspoon(s) vanilla extract; 1 teaspoon(s) almond extract; 1/4 teaspoon(s) salt; 3 cup(s) flour, sifted; 1/4 teaspoon(s) baking soda

(1 RATING)

78 Pinches 1 Photo

Jerri Thomas

Portage, MI

Updated on Dec 18, 2010

It took me 2 years to talk a woman who came into the salon I worked at to give me this recipe. It was well worth the wait.

Rate

prep time 15 Min

cook time 1 Hr 45 Min

method ---

yield 15-20 serving(s)

Ingredients

2 sticks butter (do not use margarine)
3 cups sugar
6 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
3 cups flour, sifted
1/4 teaspoon baking soda

How To Make sour cream pound cake

Step 1

Make sure all ingredients are room temperature and that your baking soda is fresh. Sift flour, salt and soda together and set aside.

Step 2

In a large bowl, cream butter. Add sugar 1 cup at a time, creaming well after each addition.
Step 3

Add eggs 2 at a time till well incorporated. Mixture should look very smooth at this point.
Step 4

On low speed, add sour cream and flavorings. Add flour mixture 1 cup at a time. Be sure not to overbeat!
Step 5

Pour into a well greased and floured bundt pan and bake in a preheated, 300 degree oven for 1 hour and 45 minutes.
Step 6

When cake is completely cooled, sprinkle with powdered sugar. Great with or without your favorite sauce and even better day old.
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