Sour Cream Pound Cake
Sour Cream Pound Cake is a classic dessert that is perfect for any occasion. This cake is moist and flavorful, with a tender crumb and a slightly sweet glaze. It is easy to make and can be dressed up or down to suit any taste.
Sour Cream Pound Cake is a classic dessert that is perfect for any occasion. This cake is moist and flavorful, with a tender crumb and a slightly sweet glaze. It is easy to make and can be dressed up or down to suit any taste.
- Carbohydrate 1889.7834000266 g
- Cholesterol 1328.43249988626 mg
- Fat 129.69159496479 g
- Fiber 47.6695012660803 g
- Protein 247.469845034584 g
- Saturated Fat 60.4046399753393 g
- Serving Size 1 1 Serving (3327g)
- Sodium 919.466999913995 mg
- Sugar 1842.11389876052 g
- Trans Fat 18.8820469964511 g
- Calories 9908 calories
Step-by-step
- Allow butter and eggs to come to room temperature on the counter for about 30 minutes.
- Grease Bundt pan very well with butter and coat with sugar (the sugar creates a nice crust on the outside, you may want to do a light dusting of flour after sugar if you are worried that it may stick).
- Beat butter slightly. Add part of sugar and mix smooth. Add remaining sugar and beat until very smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in flavoring. Add dry ingredients alternately with sour cream.
- Bake at 325 degrees in greased and sugared/floured Bundt or tube pan for 1 hour. REDUCE HEAT to 300 degrees and cook 45 – 50 minutes or until done. Cake is done when a wooden toothpick inserted near center comes out clean.
- Cool cake for 15 minutes on a wire rack before flipping it out of pan on to a cake plate.
Sour Cream Pound Cake is a classic dessert that has been enjoyed for generations. This cake is moist and flavorful, with a tender crumb and a slightly sweet glaze. It is easy to make and can be dressed up or down to suit any taste.
One of the things that makes Sour Cream Pound Cake so special is its unique flavor. The sour cream adds a tangy flavor to the cake that balances out the sweetness of the sugar. This cake is also very moist, thanks to the butter and eggs. The result is a cake that is both delicious and satisfying.
