Sour Cream Pound Cake

8-12
Servings
15m
Prep Time
70m
Cook Time
1h 25m
Ready In


"For my birthday recently my bowling team mate and friend Gail made me this delicious cake. (I refrigerated the left over cake)."

Original recipe yields 8-12 servings
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Nutritional

  • Serving Size: 1 (157.2 g)
  • Calories 574.7
  • Total Fat - 26.9 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 67.4 mg
  • Sodium - 250 mg
  • Total Carbohydrate - 70.7 g
  • Dietary Fiber - 4.2 g
  • Sugars - 59.3 g
  • Protein - 15 g
  • Calcium - 129.5 mg
  • Iron - 2.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

Pre-heat oven to 325 degrees F

Step 2

Combine first 7 ingredients in a large bowl.

Step 3

Beat ingredients until well blended.

Step 4

Grease bundt pan with vegetable shortening and dust with 1/4 cup flour.

Step 5

Discard extra four that doesn't stick to shortening.

Step 6

Pour cake batter in pan and bake for 60 or 70 minutes.

Step 7

Cool in pan for 15 minutes.

Step 8

Dust cake with sugar when cooled.

Step 9

Enjoy.

Tips & Variations


  • Bundt Pan

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