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A decadent, heavy, and sweet sour cream pound cake, the best I have ever had!

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Recipe Summary test

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
12
Yield:
1 10-inch tube cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour a 10-inch tube pan.

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  • Cream sugar and butter together in a bowl until smooth. Add vanilla extract and mix. Add eggs one at a time, mixing well after each addition.

  • Sift flour, salt, and baking soda together in another bowl. Add to the butter mixture, alternating with sour cream. Mix well. Pour batter into the prepared pan.

  • Bake at 325 degrees F (165 degrees C) until a toothpick inserted into the center of the oven comes out clean, about 2 hours.

Cook's Notes:

You can use a hand mixer, but it needs to be a heavy-duty one as the batter does get thick.

You can also bake this in 2 loaf pans for 1 1/2 hours.

Nutrition Facts

589 calories; protein 7.2g; carbohydrates 74.9g; fat 29.8g; cholesterol 162.3mg; sodium 123.5mg. Full Nutrition
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