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Sour Cream Pound Cake
1 cup butter or margarine, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8 ounce) carton sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
Beat butter at medium speed with electric mixer about 2 minutes or until soft and creamy.
Gradually add sugar, beating at medium speed 5 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears.
Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition.
Stir in flavorings.
Spoon batter into a greased and floured 10-inch tube pan.
Bake at 325 degrees F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on wire rack 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.
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