1/2 Photos of Karen's Sour Cream Pound Cake
1 hr 35 mins
1 hr 20 mins
There are a few diffrent recipes out there for this Sour Cream Pound cake but mine is just a bit diffrent and is SOOOOO Wonderful!!!! I make this every year for New Years eve to cut up and use for dipping in chocolate fondue. This is REALLY good by itself, with a frosting or with Maraschino Cherries.
My Private Note
Units: US | Metric
- 1Preheat oven to 350.
- 2Line the bottom of a 9 inch tube pan with paper, or grease really well!
- 3Cream the butter and Sugar until light and fluffy.
- 4Add Eggs, one at a time beating thoroughly after each egg.
- 5Sift dry ingredients together.
- 6Alternatly add the dry ingredients, and sour cream to the butter mixture blending really well.
- 7Add vanilla.
- 8Beat for about 5 minutes until smooth and silky looking.
- 9Pour into pan and bake 1 hour and 20 minutes.
- 10I usually check at 1 hour 10 minutes.
- 11Your cake is done when a toothpick inserted comes out clean.
- 12Let cake cool in pan for about 5 minutes before removing to a wire rack to cool.
- 13You make make a glaze of Confectioners sugar or decorate with red and green cherries. The green ones for leaves the red ones as flowers.
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Nutritional Facts for Karen's Sour Cream Pound Cake
Serving Size: 1 (139 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 500.1
- Calories from Fat 199
- Total Fat 22.1 g
- Saturated Fat 13.0 g
- Cholesterol 154.8 mg
- Sodium 277.8 mg
- Total Carbohydrate 69.3 g
- Dietary Fiber 0.8 g
- Sugars 44.7 g
- Protein 7.1 g