Sour Cream Pound Cake
“Because I’m our town’s postmaster, I can bake only in my spare time. When I do, I especially like this sour cream cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae!” —Karen Conrad, East Troy, Wisconsin
| Servings | Prep Time | Cook Time |
| 20people | 15minutes | 1-1/4hours |
| Servings | Prep Time |
| 20people | 15minutes |
| Cook Time |
| 1-1/4hours |
Ingredients
- 1 cup butter softened
- 3 cups sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- confectioner's sugar optional
Portions: people
Units:
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Ingredients
Portions: people
Units:
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Instructions
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.
- Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Recipe Notes
