sour cream pound cake
This recipe comes from my sister-in-law and is really called Cindy's Butt Kickin' Sour Cream Cake. My husband raves about this cake! It is a recipe that Cindy got from her Aunt Dot. The trick, according to Aunt Dot, to baking any cake that does not have baking powder in it is to NOT PREHEAT THE OVEN. According to Aunt Dot.....this is "very important".
No Image
prep time
30 Min
cook time
2 Hr
method
Bake
yield
12-14 serving(s)
Ingredients
- 2 sticks melted butter
- 3 cups sugar
- 6 - eggs, separate yolks from egg whites
- 1/4 teaspoon baking soda
- 3 cups all purpose flour
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sour cream
- 1/4 cup milk
How To Make sour cream pound cake
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Step 1Cream butter and sugar. Add egg yolks. Beat.
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Step 2Add the sour cream. Mix. Add the flour, soda and vanilla. Mix well.
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Step 3In a separate bowl, beat the egg whites until stiff. ( I use one of those single stick hand blenders.) Fold the egg whites into the mix.
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Step 4Grease and flour a tube pan. Cut a piece of wax paper to fit the bottom. Add the cake mixture to the tube pan.
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Step 5DO NOT PREHEAT THE OVEN. Place the cake in a cold oven, turn the oven on to 300 degrees and bake the cake for TWO hours. Bake until a knife or toothpick comes out clean.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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