Sour Cream Pound Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Sticks of soft butter (room temperature)
3 Cups of sugar
5 eggs (room temperature)
3 Cups of cake flour (Swans Down or Soft and Silk)
¼ tsp of salt
¼ tsp of arm and hammer baking soda
1 8 oz container of sour cream (room temperature)
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Directions: |
Directions:Turn oven on after cake has been placed in the oven.
Grease and flour bundt cake pan well (set aside)
Cream 3 sticks soft butter and 3 cups of sugar together in mixing bowl
Add eggs one at a time to the mixture
Add 3 cups of sifted flour to the mixture 1 at a time and mix until creamy
Add¼ tsp of salt and ¼ baking soda to the last cup of the flour. Mix until creamy
Add 1 8oz container of sour cream to batter. Mix until nice and creamy
Pour batter into bundt pan
Bake at 325º for about 1 hour to 1hour and 15 minutes
Insert a toothpick in the center of the cake. If the toothpick is clean cake is ready
Do not overcook cake it will take away the moisture
Let cake cool for about 5 minutes and take out of cake pan and place on plate and cover with a cake top. This will keep cake moist.
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Number Of
Servings: |
Number Of
Servings:14 |
Preparation
Time: |
Preparation
Time:30 to 35 minutes |
Personal
Notes: |
Personal
Notes: Phyllis Dianne, daughter of Virginia shared this recipe with her and she endorsed it with a pinch of love!
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