Sour Cream Pound Cake

Sour Cream Pound Cake Recipe

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Nancy Campbell


This was a favorite cake made by Momma Jean. May freeze wrapped in several thicknesses of foil.

Fresh eggs and real butter make this cake extraordinary!

★★★★★ 1 vote


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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

How to Make Sour Cream Pound Cake


  • 1Stir in flavoring
  • 2Sift flour and soda together twice
  • 3Cream butter
  • 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.

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About Sour Cream Pound Cake

Course/Dish: Cakes

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