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Sour Cream Pound Cake
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Sour Cream Pound Cake

1 Hr(s) 35 Min(s)
25 Min(s) Prep
1 Hr(s) 10 Min(s) Cook
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
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18 servings
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
1
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.
2
Spoon into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
3
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.
Kitchen Tips
Tip 1
Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 105mg
35%
Sodium 135mg
6%
Total Carbohydrates 45g
16%
Dietary Fibers 2g
7%
Sugars 27g
54%
Protein 5g
10%
Vitamin A
10%
Vitamin C
8%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
18 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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