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Mildred's Sour Cream Pound Cake

Mildred's Sour Cream Pound Cake recipe
photo by:kraft
This made-from-scratch pound cake is ready to bake in just 15 minutes! Sour cream in the batter makes it extra moist and rich.
time
prep:
15 min
total:
1 hr 35 min
servings
total:
20 servings
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posted:
12/19/2005
Kind of thick, but tasted better the next day. I also garnishe d it with whip cream.
posted:
11/8/2005
This was the best, It thrilled my family, especially my yougest adult son. I added raisins to mine. THIS RECIPE NEEDS NOTHING ADDED, it is great as is. This will be my "prize cake" when asked to bring a dish to functions this will be the dish
posted:
6/19/2005
Very good recipe made it for my co-workers and they loved it. Will definitely make it for family and friends. Wonderful with a big bowl of your favorite ice cream.
posted:
5/3/2005
Soft, tasty, and tempting. Even the dieters in my family couldn't resist!
posted:
2/2/2005
I made this pound cake. It was good, but I thought it was very heavy.
posted:
1/22/2005
cant thank you enough .This is my mothers recipe.The only thing different is she added 1teas.of almond extract and 1 teas of lemon extract with the vanilla. I truely loved this cake.
posted:
12/29/2004
Just wondering if anyone knows the origin of this recipe? My grandmother's name is Mildred and this is the same recipe she uses....could it be one in the same?? Or else a good coincidence! The cake is yum!!
posted:
12/26/2004
it is amazing! I'm a professional chef, and in all my years of baking I had never tasted such a moist pound cake!! (if you add a bit of grated lemon zest with a pinch of cinnamon and nutmeg,it makes it even more delicious)
posted:
12/6/2004
I added 1 teaspoon of almond extract and my frostsing was coconut almond cream cheest
posted:
11/17/2004
very good, very moist, Family & friends really enjoyed this cake. Making it again for Thanksgiving
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