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    You are in: Home / Baking / Crusty Top, Sour Cream Pound Cake Recipe
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    Crusty Top, Sour Cream Pound Cake

    Crusty Top, Sour Cream Pound Cake. Photo by out of here

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    out of here's Note:

    This is my favorite pound cake. This recipe came out of a book called, Bell's Best. A friend in Augusta, Georgia gave me this cookbook. This makes a good cake for strawberry shortcake.

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    Units: US | Metric


    1. 1
      Sift flour and measure; resift twice with soda.
    2. 2
      Set aside.
    3. 3
      Cream oleo and add the sugar slowly, beating constantly to cream well.
    4. 4
      Add eggs, 1 at a time, beating after each addition.
    5. 5
      Stir in sour cream.
    6. 6
      Add flour mixture, 1/2 cup at a time, beating well.
    7. 7
      Stir in vanilla and turn batter into a well greased and floured 10-inch tube pan.
    8. 8
      Bake in 325°F oven about 1 1/2 hours.
    9. 9
      Place pan on rack to cool 5 minutes.
    10. 10
      Loosen cake around edge of pan.
    11. 11
      Turn cake onto rack to cool completely.

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    Ratings & Reviews:

    • on June 04, 2009


      Excellent pound cake. I love the crunchy topping. This is the best pound cake I've made and so easy to mix up too. I did use butter instead of the oleo and I used cake flour and sifted once. I couldn't resist and had a piece before bed last night. It was still hot and sooo good. A cooled piece this morning -- just as good!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2009


      This is the very best pound cake I have had, and I have made many as I do like them. It had a beautiful, silky grain to it and a nice crust. It rose almost to the top of the pan. I was amazed and it made the house smell soooo good. My husband and I couldn't wait to put the strawberries on it and top it with whipped cream. Yummy!!! In the morning, I cut two slices and lightly toasted them for breakfast. Wow! was that good. I like sweet things in the morning anyway as I don't usually eat the "traditional" breakfast food. This hit the spot. I will make this again and again. I had to use butter though, as I don't have oleo--but the cake was great. Thank you for sharing this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2008


      I baked this cake yesterday for one of my friends to take to her office & have gotten nothing but super responses! Everyone absolutely loved it! It is a beautiful cake along with such a delicious flavor. It has now offically replaced my old and true recipe that I have had for years. Thanks so much for sharing your recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Crusty Top, Sour Cream Pound Cake

    Serving Size: 1 (125 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 381.0
    Calories from Fat 58
    Total Fat 6.4 g
    Saturated Fat 3.0 g
    Cholesterol 102.9 mg
    Sodium 78.2 mg
    Total Carbohydrate 74.6 g
    Dietary Fiber 0.8 g
    Sugars 50.7 g
    Protein 6.7 g

    The following items or measurements are not included:


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