Desserts
Sour Cream Pound Cake recipe
12 servings
servings10 minutes
active time1 hour 25 minutes
total timeIngredients
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
Directions
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.
Nutrition
Serving Size
-
Calories
483 kcal
Total Fat
20 g
Saturated Fat
12 g
Unsaturated Fat
6 g
Trans Fat
1 g
Cholesterol
54 mg
Sodium
142 mg
Total Carbohydrate
75 g
Dietary Fiber
1 g
Total Sugars
51 g
Protein
4 g
12 servings
servings10 minutes
active time1 hour 25 minutes
total time