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| SOUR CREAM POUND CAKE | |
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3 sticks butter 3 c. sugar 6 lg. eggs 3 c. softasilk cake flour 1/4 tsp. baking soda 1 tsp. vanilla 1/2 tsp. butter flavoring 1 c. sour cream Cream butter and sugar at high speed until blended. Add eggs, 1 at a time. Add vanilla and butter flavoring. Alternate flour and baking soda with sour cream. Beat well. Cook in greased and floured tube pan (10 inch) at 325°F. for 1 hour and 20 minutes to 1 hour and 30 minutes. This cake freezes well, for at least 6 months. Can be baked ahead for use later. This cake can be baked in 2 loaf pans or 4 (1 pound) pans. | |
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recipe reviews #102158
Kimaya S. (New York) says:
This sour cream pound cake was the best tasting pound cake I had. This was also my first pound cake I ever made. The directions were perfect. The flavor was great. My mother said she loved it and she's proud. Thanks for the recipe!
#179222
Kimaya S. (New York) says:
It's been years since my first comment. But I wanted to let you know that this is my go to recipe for Sour Cream Pound Cake. I make this cake for my family, the Holidays, Birthdays and a few times for church events. It is a really delicious tasting cake. You won't be disappointed. Enjoy :)
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