Sour Cream Pound Cake
Sour Cream Pound Cake is an moderately easy dinner. Made with 3/4 c. softened butter or margarine, 2 1/4 c. granulated sugar, 4 large eggs, 2 1/4 c. all-purpose flour and 1/8 tsp. baking soda, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs one at a time, beating after each addition.
Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour.
Mix just until blended after each addition.
Stir in flavorings.
Pour into greased and floured 10-inch Bundt pan.
Bake at 325Β° for 1 hour and 5 minutes or until wooden pick inserted in center comes out clean.
Cool in pan 15 minutes.
Remove from pan to cake plate.
(I sprinkle powdered sugar on my cake plate before placing cake on it.)
Powdered sugar can be sprinkled over cake, but I prefer a buttercream icing.
Makes 16 servings.
π· Perfect Pairings
Complete your meal with these
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