Sour Cream Pound Cake

3.8
(18) 16 Reviews
Prep Time
25
min.
Total Time
1
hr.
35
min.
Servings

18 servings

Make a pound cake even more delicious (yes, it's possible!) by adding sour cream and serving with sweet raspberries and blueberries.

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What You Need

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Make It

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  • 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.

Size-Wise

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

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 330
% Daily Value
Total fat 15g
Saturated fat 7g
Cholesterol 105mg
Sodium 135mg
Carbohydrate 45g
Dietary fiber 2g
Sugars 27g
Protein 5g
   
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 8 %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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  • aboveyou | Wed, Jul 29 2009 9:49 PM

    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 | Wed, Apr 15 2009 8:29 AM

    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 | Sat, Dec 20 2008 10:07 AM

    Ifound this recipe to be extremely dry and lacked flavor

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