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Mildred's Sour Cream Pound Cake

Mildred's Sour Cream Pound Cake is rated 4.057971014492754 out of 5 by 69.
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

Tap or click steps to mark as complete

  • 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
Total fat 13g
Saturated fat 8g
Cholesterol 90mg
Sodium 125mg
Carbohydrate 45g
Dietary fiber 1g
Sugars 30g
Protein 4g
% Daily Value
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

Rated 1 out of 5 by from I made this recipe today, with the intent to give as a gift. 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.
Date published: 2014-12-14
Rated 5 out of 5 by from For the longest time, I have been looking for a recipe for pound cake that tasted like those found... For the longest time, I have been looking for a recipe for pound cake that tasted like those found at my church. I have finally found it :). My first attempt was a little bad, due to the fact that I overfilled my pan, but even though the cake was not perfect, it was awesome and so good, and I look forward to my second attempt. Thank you Mildred for this awesome recipe, it is definitely a keeper. If you are looking for a delicious, easy to make cake, I recommend this one
Date published: 2007-06-19
Rated 5 out of 5 by from First time I tried this I wasn't impressed, my sister had brought it over and she ended up leaving... 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.
Date published: 2013-02-11
Rated 5 out of 5 by from I made this pound cake with a sugar glaze on topfor for my 9yr b-day party... I made this pound cake with a sugar glaze on topfor for my 9yr b-day party... 3/39/08 it was excellent!! I could not believe how good it came out! my husband loved it, the kids ate it with icecream.. some came back for seconds!! Oh so easy to make... i did have to bake it for an additional 15min max!! thanks for the recipe.. im definitely making it again but for us only. :)
Date published: 2008-03-31
Rated 4 out of 5 by from I just made the pound cake and the taste is wonderful as I added some almond extract as well... I just made the pound cake and the taste is wonderful as I added some almond extract as well vanilla. However, 1 hour 20mins is too long for new ovens these days, so the cake turned out quite dry. I will have to bake it a little bit less than that the next time around. For those that have the newer ovens, make sure to check your cake a little earlier on.
Date published: 2008-06-05
Rated 4 out of 5 by from my french class was assigned a project to find a recipie we liked, and translate it into french. my french class was assigned a project to find a recipie we liked, and translate it into french. for extra credit we could make it for the class on the day of presenting! i made this pound cake and brought it in, and everyone loved it! my teacher even said it was 'tres tres bon' and i would definately make it again. it was awesome.
Date published: 2008-04-03
Rated 1 out of 5 by from I made this cake twice and it was a complete mess both times. I made this cake twice and it was a complete mess both times. Just wondering what i could have done wrong. It fell both times and was like sponge when it came out. I followed the recipe exactly but wondered is it self rising flour or plain?? Tried both did not work with either. I will not waste ingredients to try it again.
Date published: 2008-06-09
Rated 1 out of 5 by from The recipe was simple to follow and I followed it step by step but my cake did not turn out very... The recipe was simple to follow and I followed it step by step but my cake did not turn out very good. It tasted too floury, it wasn't sweet enough, and I did not taste the vanilla. The bake time needs to be adjusted because my cake was too dark. My family was disappointed and I ended up throwing the cake out.
Date published: 2008-12-12
  • 2016-09-28T10:48CST
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