Sour Cream Pound Cake
Recipe: #8085
February 16, 2013
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Brunch, Christmas, Fathers Day, Picnic, Potluck Romantic Dinner, Oven Bake, Vegetarian, Flour, more
"For my birthday recently my bowling team mate and friend Gail made me this delicious cake. (I refrigerated the left over cake)."
Original is 8-12 servings
Ingredients
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 by Step Method
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
- Bundt Pan
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