Sour cream pound cake

Sour cream pound cake

Sour cream pound cake

Sour cream pound cake photo 1
Sour cream pound cake photo 2
Sour cream pound cake photo 3


  • eggs, separated - 6 item
  • flour cake - 3 c
  • sugar - 3 c
  • oleo 2 sticks - 1/2 lb
  • carton sour cream or 1 c - 1 oz
  • vanilla - 1 tsp
  • lemon or almond flavoring optional - 1 tsp
  • baking soda - 1/2 tsp

How to make sour cream pound cake:

Beat egg whites until stiff and set aside. In large mixing bowl, cream sugar and butter. Add egg yolks, one at a time. Alternate milk and flour, ending with flour. Put soda in with last half of milk. Add flavorings. Fold in egg whites.

Grease and flour 1 large Bundt pan or 3 small loaf pans. Cook at 325° for 1 hour and then increase temperature to 350° for remaining 15 minutes. The Bundt pan takes about 1 hour and 15 minutes; the loaf pans 1 hour, but keep checking for doneness.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Sour cream pound cake
Average rating: 5 of 5, total votes: 3
Cook. Time: PT1H50M
Total Time: PT1H50M

Cause of complaint:

Related ingredients:
sugar, eggs, large eggs, plain flour, sticks butter, stick butter or margarine, sliced peaches, crisco or 2/3 c, box duncan hines moist deluxe yellow cake mix, sifted, stick butter or margarine, melted in dish
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