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Mildred's Sour Cream Pound Cake from Scratch
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Mildred's Sour Cream Pound Cake from Scratch

1 Hr(s) 35 Min(s)
15 Min(s) Prep
1 Hr(s) 20 Min(s) Cook
Make this cake from scratch that's ready to bake in 15 minutes. Mildred's Sour Cream Pound Cake from Scratch is moist & rich with that special ingredient.
What You Need
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20 servings
Original recipe yields 20 servings
3 cups flour
1/4 tsp. baking soda
1 cup butter, softened
3 cups sugar
6 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. vanilla
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Let's Make It
1
Heat oven to 325°F.
2
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.
3
Pour into 10-inch tube pan or 12-cup fluted tube pan sprayed with cooking spray.
4
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.
Kitchen Tips
Tip 1
Size Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Tip 2
Note
For best flavor, prepare cake using real butter as directed in recipe.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 125mg
5%
Total Carbohydrates 45g
16%
Dietary Fibers 1g
4%
Sugars 30g
60%
Protein 4g
8%
Vitamin A
8%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
20 servings
* 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.
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