Sour Cream Pound Cake

photo by:kraft

i mde this reeipi...w/my own twist...i used 2 sticks reall butter..plus 16oz. sour cream...6 eggs...3 c.sugar...31/4 c flour....1tsp.vanilla...1/2 tsp.baking soda...baked@3...read more

posted by

n.bledsoe

on 6/8/2006

time

prep:

25 min

total:

1 hr 35 min

servings

total:

18 servings

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what you need

cups flour

1/2

tsp. baking soda

cup (2 sticks) butter or margarine, softened

2-1/4

cups sugar

tsp. vanilla

eggs

cup BREAKSTONE'S or KNUDSEN Sour Cream

pt. (2 cups) fresh raspberries

pt. (2 cups) fresh blueberries

Make It

PREHEAT oven to 325°F. Mix flour and baking soda until well blended; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture alternately with sour cream, beating until well blended after each addition.

SPOON into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack. Serve topped with raspberries and blueberries.

Kraft Kitchens Tips

Size It Up

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

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aboveyou

posted:7/29/2009

I really loved this recipe. I did not bake it as long as stated. I baked it until it was golden and my toothpick was clean. It was great. I also read the other reviews and added a cup of milk when I was adding the flour and sourcream. I also omitted the berries and added a powder sugar icing.

idapope

posted:4/15/2009

great texture, could use a little more flavoring for my test, but a very good pound cake. also suggest cutting back on backing time about 5 minutes.

walton74

posted:12/20/2008

Ifound this recipe to be extremely dry and lacked flavor

vmack4

posted:8/11/2007

great recipe but you will need to add more sugar... very easy and delicious

chewbaka

posted:3/16/2007

Really good. Everyone at work snapped it up.

n.bledsoe

posted:6/8/2006

i mde this reeipi...w/my own twist...i used 2 sticks reall butter..plus 16oz. sour cream...6 eggs...3 c.sugar...31/4 c flour....1tsp.vanilla...1/2 tsp.baking soda...baked@325/ihr..then@275/30min

MRS. PARLOR

posted:2/19/2006

THE CAKE HAD A GOOD TASTE BUT IT WAS DRY. AFTER GOING OVER THE RECIPE AGAIN I NOTED THAT IT DID NOT CALL FOR MILK, SO I ADDED SOME AND IT TURNED OUT VERY MOIST THIS TIME.

jazzyc2

posted:11/24/2005

The cake was good but a little dry. Looking at the other ratings I forgot to add milk. But when should I add the milk?

Ms.Vette

posted:3/8/2005

Before making this recipe; I read the instructions, gathered all that was needed; after reading recipe, and checking my list of ingredience...I noticed that the recipe called for 1/2 cup of milk;but didn't say when to add to the mixture; so I refered back to original recipe and noticed "rate this recipe" and read that the cake was good but it was too dry... well ladies did you forget to add the milk? Because I almost did.After realizing the recipe didn't mention adding the milk;I quickly added 3/4 cups and the zest of one lemon and one cap of pure orange extract and my own critrus glaze, the cake was a hit! Thanks Kraft for a great recipe!

a cook

posted:10/13/2004

IT WAS VERY EASY TO MAKE. I FOLLOWED IT STEP BY STEP BUT FOR SOME REASON IT WAS A LITTLE DRY. I THINK WITH MAYBE A FEW ADJUSTMENTS IT WILL BE AWESOME. IT ALSO TASTED GOOD.