Desserts

Sour Cream Pound Cake recipe

Name: Sour Cream Pound Cake recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 12 servings
Ingredients: 3 c all-purpose flour- sifted; 3 c granulated sugar; 6 large eggs- room temperature; 1 c (2 sticks) of unsalted butter- room temperature; 1 c sour cream- room temperature; 1/2 tsp salt; 1 tsp baking powder; 2 tsps vanilla extract; 1/2 tsp almond extract

12 servings

porcje

10 minutes

czas aktywny

1 hour 25 minutes

całkowity czas

Zacznij Gotować

Składniki

3 c all-purpose flour- sifted

3 c granulated sugar

6 large eggs- room temperature

1 c (2 sticks) of unsalted butter- room temperature

1 c sour cream- room temperature

1/2 tsp salt

1 tsp baking powder

2 tsps vanilla extract

1/2 tsp almond extract

Wskazówki

Preheat your oven to 325 degrees.

In a large bowl, cream the butter and sugar together until light and fluffy (approximately 5 minutes).

Add the vanilla and almond extracts.

Add the eggs one at a time, mixing just until combined.

In a separate bowl combine the flour, baking powder, and salt.

Add the dry mixture to the batter, alternating with sour cream, beginning and ending with the dry mixture.

Once the ingredients are well blended, pour evenly into your prepared bundt pan.

Bake for 1 hour and 15 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)

Allow the cake to cool for 20 minutes before removing it from the pan.

Wartości Odżywcze

Wielkość Porcji

Kalorie

483 kcal

Tłuszcz Całkowity

20 g

Tłuszcz Nasycony

12 g

Tłuszcz Nienasycony

6 g

Tłuszcz Trans

1 g

Cholesterol

54 mg

Sód

142 mg

Węglowodany Całkowite

75 g

Błonnik Pokarmowy

1 g

Cukry Całkowite

51 g

Białko

4 g