Sour Cream Pound Cake
Sour Cream Pound Cake is an moderately easy dinner. Made with 1/2 lb. butter (no substitute), 2 1/2 c. granulated sugar, sifted, 6 whole eggs, 3 c. white lily flour or cake flour and 1/4 tsp. soda, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cream together butter and sugar.
Add eggs, one at a time. Sift flour and soda and add to butter mixture, alternating with sour cream and vanilla.
Pour into greased and floured tube pan or 10-inch Bundt pan and bake 1 hour and 15 minutes in preheated 325Β° oven or until cake tests done.
Cool for 15 minutes, then remove from pan.
π· Perfect Pairings
Complete your meal with these
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