Mom's Sour Cream Pound Cake
Recipe: #14641
October 16, 2014
Categories: Comfort Food, Desserts, Cakes, Tube/Bundt, North American, Easy/Beginner Cooking, Birthday, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Ladies Luncheon, Mother's Day, Picnic, Potluck, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Vegetarian, Make it from scratch, Flour, Sugar, Kosher Dairy more
"This was my sister's favorite cake growing up, and mine was buttermilk cake. So we took turns every other year, since we're twins. Now it's my favorite too. Makes a wonderful base for strawberry shortcake. MAKE A DAY AHEAD, it tastes so much better that way!"
Original recipe yields 16 servings
Ingredients
Nutritional
- Serving Size: 1 (111.4 g)
- Calories 390.5
- Total Fat - 15.8 g
- Saturated Fat - 9.2 g
- Cholesterol - 113.6 mg
- Sodium - 161.7 mg
- Total Carbohydrate - 56.6 g
- Dietary Fiber - 0.6 g
- Sugars - 37.7 g
- Protein - 6.2 g
- Calcium - 39.4 mg
- Iron - 0.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees. Grease and flour a tube cake pan. A tube pan has a removable bottom.
Step 2
Cream butter and sugar, add eggs on at a time, then vanilla.
Step 3
In separate bowl, whisk together flour, baking soda and salt, then add to mixer alternating with sour cream.
Step 4
Bake for 85-90 minutes, or until done.
Step 5
CONVECTION OVENS: Bake at 300 degrees.
Tips & Variations
No special items needed.
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