Sour Cream Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 c. butter3 c. sugar6 large eggs3 c. flour1/4 tsp baking soda1 8oz carton sour cream1 t. vanilla extract1 t. almond extract
Beat butter at medium speed about 2 minutes until soft and creamy.
Gradually add sugar, beating 5 minutes.
Add eggs two at a time, beating until yellow disappears.
Combine flour and baking soda.
Add to creamed mixture alternately with sour cream.
Mix at low speed after each addition.
Stir in flavorings.
Pour batter into greased and floured 10-inch tube pan.
Bake at 325 F. for 1 hour and 20 minutes, or until lightly browned on top and toothpicks comes out clean.
Cool in pan on wire racks about 15 minutes and remove from pan.
Finish cooling on wire rack.
Serving Size: 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JTECH57.
Gradually add sugar, beating 5 minutes.
Add eggs two at a time, beating until yellow disappears.
Combine flour and baking soda.
Add to creamed mixture alternately with sour cream.
Mix at low speed after each addition.
Stir in flavorings.
Pour batter into greased and floured 10-inch tube pan.
Bake at 325 F. for 1 hour and 20 minutes, or until lightly browned on top and toothpicks comes out clean.
Cool in pan on wire racks about 15 minutes and remove from pan.
Finish cooling on wire rack.
Serving Size: 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JTECH57.
Nutritional Info Amount Per Serving
- Calories: 388.5
- Total Fat: 16.5 g
- Cholesterol: 107.0 mg
- Sodium: 136.1 mg
- Total Carbs: 56.2 g
- Dietary Fiber: 0.6 g
- Protein: 5.3 g
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