Make a pound cake even more delicious (yes, it's possible!) by adding sour cream and serving with sweet raspberries and blueberries.
What You Need
Original recipe yields 18 servings
3 cups flour
1/2 tsp. baking soda
1 cup (2 sticks) butter or margarine, softened
2-1/4 cups sugar
1 tsp. vanilla
6 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pt. (2 cups) fresh raspberries
1 pt. (2 cups) fresh blueberries
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Let's 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.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.