Mildred's Sour Cream Pound Cake

4.1
(68) 62 Reviews
Prep Time
15
min.
Total Time
1
hr.
35
min.
Servings

20 servings

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.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix flour and baking soda until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream. Blend in vanilla.
  • Pour into 10-inch tube pan or 12-cup fluted tube pan sprayed with cooking spray.
  • Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.

Size Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Note

For best flavor, prepare cake using real butter as directed in recipe.

Servings

  • 20 servings

Nutritional Information

Serving Size 20 servings
AMOUNT PER SERVING
Calories 310
% Daily Value
Total fat 13g
Saturated fat 8g
Cholesterol 90mg
Sodium 125mg
Carbohydrate 45g
Dietary fiber 1g
Sugars 30g
Protein 4g
   
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Veder |

    I made this recipe today, with the intent to give as a gift. I made it by the recipe and baked it at the temperature and time listed in recipe and it fell. Not all over, but the sides stayed on the side of the pan and the middle completely fell into it's self. I was very disappointed and I won't be using this recipe again. I have been baking since I was a small girl with my Grandmother and I have never had a cake to fall. I baked a chocolate pound cake at Thanksgiving and it was fine.

  • Nomnom01 |

    First time I tried this I wasn't impressed, my sister had brought it over and she ended up leaving some behind. The next day I tried it again and was hooked, it's one of those better the next day things. I make it all the time and love the subtle sweetness. It's fabulous with fresh berries. I also like to add fresh orange zest every once in a while to change it up. Definitely worth a try.

  • dapvic |

    I thought it came out perfectly. I will use this over the holidays. Easy Peasy!

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