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The BEST Sour Cream Pound Cake EVER!
This recipe originally came from my Aunt Linda, but I have taken ownership of it, because I make it SO often. This cake is so good in it’s simplicity. Please, I ask that you at least try this cake by itself, before you go adding fruit and whipped cream or any other unneeded addition. It sound plain but it’s not. This cake is so good that I give it for presents. And the funny part is that after receiving it as a gift, most people never want anything else from me. So try it, and enjoy.
Ingredients
3 c cake flour
1/2 tsp salt
1/4 tsp baking soda
1 c unsalted butter (no substitutions)
3 c white sugar
6 eggs
1 tsp pure vanilla extract
1 c sour cream
Preheat oven to 300. Grease and sugar (just like flouring, but with sugar) a 10 in. Bundt or tube pan. Set a side. In a medium bowl, sift together flour, salt, and baking soda. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs 1 at a time. Then, stir in vanilla. Add flour mixture alternately with sour cream. Pour batter into pan.
Bake in preheated oven for 80-90 minutes, or until it passes the toothpick test. (Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. If not, bake it some more.) Allow the cake to cool for 20 minutes in the pan, then remove it from the pan, and let it finish cooling on a wire rack.
I hope you enjoy this special treat.
Posted by admin on August 23rd, 2007 under From my kitchen to yours...Beth's recipes
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