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Sour Cream Pound Cake

Sour Cream Pound Cake

2 sticks butter or margarine
3 cups sugar
6 eggs
3 cups flour
1/4 teaspoon baking soda
1 cup sour cream
1 1/2 teaspoons vanilla
1/2 teaspoon lemon extract

- In a bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, vanilla and lemon extract. Beat on low just until blended..
- Pour into a greased and floured 10-inch (12 cup) fluted tube pan or 2 loaf pans
- Bake at 325 degrees F. for 1 1/2 to 1 3/4 hours.

Sour Cream Pound Cake
Leave a Comment:

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2019-05-24   you don't say when to put in sour cream. and what is a tube pan????? if it is a loaf pan, maybe you should say that instead.

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Karyn (again)
2019-05-24   You didn't say what size pan and subsequently it has spilled over the loaf pan I am using even though it is the largest one I have. really needs to be in a different pan.

A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon