Sour Cream Pound Cake
Sour Cream Pound Cake is an moderately easy dinner. Made with 3/4 c. butter or margarine or crisco, softened, 2 1/4 c. sugar, 4 eggs, 1/8 tsp. baking soda and 2 1/4 c. softasilk cake flour or all-purpose flour, 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.
Beat well at medium speed with electric mixer.
Add eggs, one at a time; beat after each addition.
Combine flour and soda.
Add to creamed mixture, alternating with sour cream; begin and end with flour.
Mix until blended after each addition.
Stir in flavorings.
Pour batter into greased and floured 10-inch Bundt pan.
Bake at 325Β° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
If desired, garnish with grated lemon peel after sprinkling with powdered sugar.
π· Perfect Pairings
Complete your meal with these
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