Crusty Top, Sour Cream Pound Cake

Submitted by out of here

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 7
• Serves: 12

ingredients

• 236.59 ml oleo
• 709.77 ml sugar
• 6 eggs
• 236.59 ml sour cream
• 1.23 ml baking soda
• 709.77 ml flour
• 4.92 ml vanilla

directions

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

Reviews

[pines506]

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!

 

[Mimi in Maine]

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.

 

[Dot C.]

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.

 

[Stephie B.]

Crusty, crusty, crusty! That's what I like!!!! I 1/2ed the recipe and used 1/2 whole wheat flour, both adaptations worked out very well. I also used almond extract instead of vanilla, personal flavor preference. I DID NOT have to bake it the entire time as called for, so watch yours too! Great recipe, thanks.

 

[Fofi4667]

Thanks for the recipe. I found the pound cake was far too sweet, and the sour cream really overpowered the buttery taste I like in a pound cake. The cake was very moist and had a spongy texture to it. It was very easy to make, but I'll keep looking for a go to recipe. It came out nice, and had a lovely golden color to it, but it just didn't have the texture and fluffiness/cakiness I was looking for in a pound cake. Thanks!