Sour Cream Pound Cake

"This produces a wonderful flavor and the great texture of a pound cake. It is delicious by itself or with any kind of fruits, ice cream, or whatever your favorite topping may be. (This cake freezes well.)"
 
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Ready In:
1hr 20mins
Ingredients:
8
Yields:
1 cake
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ingredients

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directions

  • Preheat oven to 350.
  • Mix butter til light.
  • Add sugar and beat til fluffy.
  • Add eggs, beating after each addition.
  • Add flavorings.
  • Beat in dry ingredients and sour cream alternately.
  • Grease and flour a tube pan, bundt pan or 2 loaf pans.
  • Bake in tube pan about 1 1/2 hours and 2 loaves about 55 minutes.
  • Check with a toothpick for doneness.
  • Cool for 15 minutes, then remove from pan and cool completely.
  • TIP: The trick to get the wonderful texture of a pound cake is to beat each addition thoroughly, let's say just about until you think your arm will fall off should do the trick!

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Reviews

  1. This is how a pound cake should be, dense, heavy, yummy. I didn't change a thing, made the recipe exactly how Junebug put it down. I did take her tip and beat each addition thoroughly, although I didn't have to worry about my arm falling off since I used my wonderful Kenwood mixer. We went to visit cousins for the weekend and I took this pound cake as well as some chocolate mousse. Served the mousse on a slice of the cake, and the sound of happy people could be heard through the house!
     
  2. Tasted even better the day after I made it. Topped it with sour cream glaze.
     
  3. This was very good but my family didn't like it better than my regular pound cake recipe. It had a nice texture but my other recipe is very dense and more rich. I used my Pampered Chef bundt pan and it was a good size.
     
  4. Came out great, the boys liked the taste even better the next day after it was baked!
     
  5. Absolutely wonderful! I halved the recipe and used a large loaf pan. It took about 1hr 10 minutes to be completely done. It's hands-down the best pound cake I've ever had. Thanks Junebug!!
     
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RECIPE SUBMITTED BY

I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking! <a href="http://s245.photobucket.com/albums/gg77/monji74/?action=view&current=groupie1.jpg" target="_blank"><img src="http://i245.photobucket.com/albums/gg77/monji74/groupie1.jpg" border="0" alt="Photobucket"></a> As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper. <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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