Sour Cream Pound Cake
Sour Cream Pound Cake is an moderately easy dinner. Made with 1 c. butter, softened, 3 c. sugar, 6 large eggs, 3 c. all-purpose flour and 1/4 tsp. baking soda, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Beat butter at medium speed with electric mixer until soft and creamy.
Gradually add sugar; beat at medium speed for 6 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears.
Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
Mix at lowest speed just until blending after each addition.
Stir in flavors.
Pour in a greased and floured 10-inch tube pan.
Bake at 325Β° for 1 hour and 20 minutes.
Cool in pan for 10 to 15 minutes, then remove from pan.
π· Perfect Pairings
Complete your meal with these
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