Sour Cream Pound Cake
Category: Dessert
Ingredients
- 1 1/2 c. butter
- 3 c. sugar
- 6 eggs
- 3 c. all-purpose flour
- 1/4 tsp. soda
- 1/4 tsp. salt
- 1 c. commercial sour cream
- 1 tsp. vanilla extract
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 336kcalCalories
- 4.92gProtein
- 11.48gFat
- 55.74gCarbohydrates
- 32.79gSugars
- 1.6gFiber
- 1.16gSalt
Instructions
1. Cream butter and sugar in a medium bowl.
2. Add eggs, one at a time, mixing well after each addition.
3. Combine flour, soda and salt; add alternately with sour cream to butter mixture and beat well.
4. Stir in vanilla.
5. Pour batter into greased 10-inch tube pan or 2 (4-inch) loaf pans.
6. Bake at 325° for 50 minutes to 1 1/2 hours or until cake springs back when lightly touched and has separated from sides of pan.
7. This cake should sit at least 1 day before serving and keeps very well.
8. It is good sliced and toasted, served with ice cream or fresh, sliced fruit.
