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Sour Cream Pound Cake

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(total ratings: 2)
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Servings: 12-16
2 3/4 cups granulated sugar
1 cup unsalted butter
6 large eggs
3 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup diary sour cream
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract

In mixer cream together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition.

Sift together flour, salt and soda in a separate bowl, add to creamed mixture alternately with sour cream beating after each addition. Add extracts and vanilla, beat well.

Pour batter into a greased and floured 10" bundt or tube pan. Bake in 350 degree F oven for 1 1/2 hours or until cake tests done. Cool 15 minutes, remove from pan. When cool, sprinkle with confectioners sugar if desired.

Source: Maria Radesco
Submitted By: Maria Radesco
Date: Aug. 3, 2002


Reviewer: Georgia Girl
This cake is very delicious and very easy to make. It will be a favorite for every occasion.

Reviewer: cony duke

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